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Processing Effects on Phytochemical Content and Antioxidative Potential of Ginger Zingiber officale
R. Offei-Oknye, J. Patterson, L. T. Walker, Martha Verghese
Food Nutr. Sci. Vol.6 No.5, April 01, 2015  DOI: 10.4236/fns.2015.65046
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Phenolic Compounds Hybrid Detectors
Jadwiga Sołoducho, Joanna Cabaj
J. Biomater. Nanobiotech. Vol.4 No.3, June 26, 2013  DOI: 10.4236/jbnb.2013.43A003
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A Comparison Study of Phenolic Contents and in Vitro Antioxidant Activities of Australian Grown Faba Beans (Vicia faba L.) Varying in Seed Coat Colours as Affected by Extraction Solvents
Siem Doo Siah, Samson Agboola, Jennifer A. Wood, Izabela Konczak, Christopher L. Blanchard
Am. J. Anal. Chem. Vol.10 No.6, July 03, 2019  DOI: 10.4236/ajac.2019.106018
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Microencapsulation of Banana Passion Fruit (Passiflora tripartita Var. Mollissima): A New Alternative as a Natural Additive as Antioxidant
Maritza Gil, Ana Restrepo, Leonidas Millán, Luz Alzate, Benjamín Rojano
Food Nutr. Sci. Vol.5 No.8, March 26, 2014  DOI: 10.4236/fns.2014.58078
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Anti-Oxidative, Anti-Hyperglycemic and Lipid-Lowering Effects of Aqueous Extracts of Ocimum sanctum L. Leaves in Diabetic Rats
Thamolwan Suanarunsawat, Watcharaporn Devakul Na Ayutthaya, Suwan Thirawarapan, Somlak Poungshompoo
Food Nutr. Sci. Vol.5 No.9, April 01, 2014  DOI: 10.4236/fns.2014.59090
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