Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking
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- Type
- article
- Published
- 2010-05-01
- Cited by
- 41
- References
- 49
- OpenAlex
- https://openalex.org/W2008762835
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:84476753
Keywords
Trolox, Antioxidant, Chemistry, Food science, ABTS
References
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- Food phytochemicals for cancer prevention
- Handbook of Herbs and Spices
- Antioxidant Status, Diet, Nutrition, and Health
- Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation.
- Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis.
- ANTIOXIDANT EFFECT OF SPICES, HERBS AND PROTEIN HYDROLYZATES IN FREEZE‐DRIED MODEL SYSTEMS: SYNERGISTIC ACTION WITH SYNTHETIC PHENOLIC ANTIOXIDANTS
- Quantitative analysis of the flavonoid content of commercial tomatoes
- Determination of antioxidant potential of volatile extracts isolated from various herbs and spices.
- Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.
- Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa)
- Natural antioxidants from herbs and spices
- Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay
- Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content
- Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance.
- Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory.
- The causes and prevention of cancer.
Cited by
- Biochemistry of antioxidants : antioxidant capacity measurment methods and their application to develop useful indicators of stability and functionality in food matrices
- The effect of Indian cooking style on the nutritional and anti-nutritional properties of spinach
- Antioksidan Analiz Yöntemleri ve Doğu Karadeniz Bölgesinde Antioksidan Kaynaği Olarak Kullanilabilecek Odun Dişi Bazi Bitkisel Ürünler
- Inhibition of Singlet Oxidation in Some Edible Vegetable Oils by Plant Extracts.
- Activity, thermostability and isozymes of superoxide dismutase in 17 edible mushrooms
- Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.
- Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods
- Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits
- Phenolic compounds and antioxidant activities in some fruits and vegetables from Burkina Faso
- NATURAL ANTIOXIDANTS: SOURCES, COMPOUNDS, MECHANISMS OF ACTION, AND POTENTIAL APPLICATIONS
- Antioxidant activity of some non-conventional green leafy vegetables of North-East India
- Physicochemical Characteristics and Phenolic Antioxidants of Selected Fruits of Family Rosaceae
- Phenolic Content And Antioxidant Activity Of Cytisus Villosus And Hypericum Afrum Extracts
- Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions
- Total phenolic content and antioxidant capacities of instant mix spices cooking pastes
- The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps
- Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste
- Total phenolic content and antioxidant activity of methanolic extract of selected wild leafy vegetables grown in Bangladesh: A cheapest source of antioxidants.
- CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.
- Use of Natural Antioxidants from Newfoundland Wild Berries to Improve the Shelf Life of Natural Herbal Soaps
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