Add to ORKGTotal equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 1...
This review deals with mode of action of spices. Those studied, involving principal ones and parent ...
Antioxidants are used in food to protect it from deleterious effects of oxidation and are also emplo...
Abstracts of the Chemistry Section for the 90th Annual Meeting of the Virginia Academy of Science, M...
© 2018, Pleiades Publishing, Ltd. Abstract: The literature data on the antioxidant composition of sp...
In this era of increased concern on safety of chemical food additives, natural methods of preservati...
Objective: The present study was carried out to examine the in vitro antioxidant activity of the met...
Abstracts of the Botany Section for the 88th Annual Meeting of the Virginia Academy of Science, May ...
The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-...
Spices, food additives, which are the main sources of taste, colour, and perfume in foods and bevera...
 Background: India is endowed with enormous varieties of spices grown in the majority of the countr...
This chapter highlights composition, processing, and quality aspects of various herbs and spices. Th...
The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compound...
Antioxidants are vital molecules which protect the body from harmful effects caused by free radical ...
Spices contain chemical substances such as polyphenols, quinines, flavonols/flavonoids, alkaloids, p...
Total equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 1...
This review deals with mode of action of spices. Those studied, involving principal ones and parent ...
Antioxidants are used in food to protect it from deleterious effects of oxidation and are also emplo...
Abstracts of the Chemistry Section for the 90th Annual Meeting of the Virginia Academy of Science, M...
© 2018, Pleiades Publishing, Ltd. Abstract: The literature data on the antioxidant composition of sp...
In this era of increased concern on safety of chemical food additives, natural methods of preservati...
Objective: The present study was carried out to examine the in vitro antioxidant activity of the met...
Abstracts of the Botany Section for the 88th Annual Meeting of the Virginia Academy of Science, May ...
The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-...
Spices, food additives, which are the main sources of taste, colour, and perfume in foods and bevera...
 Background: India is endowed with enormous varieties of spices grown in the majority of the countr...
This chapter highlights composition, processing, and quality aspects of various herbs and spices. Th...
The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compound...
Antioxidants are vital molecules which protect the body from harmful effects caused by free radical ...
Spices contain chemical substances such as polyphenols, quinines, flavonols/flavonoids, alkaloids, p...
Total equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 1...
This review deals with mode of action of spices. Those studied, involving principal ones and parent ...
Antioxidants are used in food to protect it from deleterious effects of oxidation and are also emplo...