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Journal Abstract Search

740 related items for PubMed ID: 18636737

  • 1. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.
    Jimenez-Alvarez D, Giuffrida F, Golay PA, Cotting C, Lardeau A, Keely BJ.
    J Agric Food Chem; 2008 Aug 27; 56(16):7151-9. PubMed ID: 18636737
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  • 2. High-throughput methods to assess lipophilic and hydrophilic antioxidant capacity of food extracts in vitro.
    Jimenez-Alvarez D, Giuffrida F, Vanrobaeys F, Golay PA, Cotting C, Lardeau A, Keely BJ.
    J Agric Food Chem; 2008 May 28; 56(10):3470-7. PubMed ID: 18433133
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  • 3. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.).
    Ozkan G, Baydar H, Erbas S.
    J Sci Food Agric; 2010 Jan 30; 90(2):205-9. PubMed ID: 20355032
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  • 4. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.
    Samaniego Sánchez C, Troncoso González AM, García-Parrilla MC, Quesada Granados JJ, López García de la Serrana H, López Martínez MC.
    Anal Chim Acta; 2007 Jun 12; 593(1):103-7. PubMed ID: 17531830
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  • 5. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
    Morelló JR, Vuorela S, Romero MP, Motilva MJ, Heinonen M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2002-8. PubMed ID: 15769127
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  • 9. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
    Lee JH, Lee KT, Akoh CC, Chung SK, Kim MR.
    J Agric Food Chem; 2006 Jul 26; 54(15):5416-21. PubMed ID: 16848526
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  • 12. Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.
    Maisuthisakul P, Pongsawatmanit R, Gordon MH.
    J Agric Food Chem; 2006 Apr 05; 54(7):2719-25. PubMed ID: 16569066
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  • 15. Relationships between free radical scavenging and antioxidant activity in foods.
    Alamed J, Chaiyasit W, McClements DJ, Decker EA.
    J Agric Food Chem; 2009 Apr 08; 57(7):2969-76. PubMed ID: 19265447
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  • 16. Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids.
    Pazos M, Alonso A, Sánchez I, Medina I.
    J Agric Food Chem; 2008 May 14; 56(9):3334-40. PubMed ID: 18426217
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  • 17. Effect of lipophilization of hydroxytyrosol on its antioxidant activity in fish oils and fish oil-in-water emulsions.
    Medina I, Lois S, Alcántara D, Lucas R, Morales JC.
    J Agric Food Chem; 2009 Oct 28; 57(20):9773-9. PubMed ID: 19807127
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  • 19. Total phenolic content, radical scavenging properties, and essential oil composition of Origanum species from different populations.
    Dambolena JS, Zunino MP, Lucini EI, Olmedo R, Banchio E, Bima PJ, Zygadlo JA.
    J Agric Food Chem; 2010 Jan 27; 58(2):1115-20. PubMed ID: 19928992
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