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1. Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

作者： Nazmi Izli ; Gökcen Izli ; Onur Taskin

关键词：Kiwi ; Drying characteristics ; Colour ; Total phenolic content ; Antioxidant capacity

刊名：Journal of Food Measurement and Characterization

出版年：2017

2. Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods

作者： Zhengzong Wu ; Enbo Xu ; Jingpeng Li ; Jie Long ; Aiquan Jiao…

关键词：Chinese rice wine ; Zhuyeqing liquor ; Antioxidant capacity ; Nanoparticles ; Spectrophotometric methods ; UV ; Vis spectra

刊名：Food Analytical Methods

出版年：2017

3. Dietary Zinc Oxide Modulates Antioxidant Capacity, Small Intestine Development, and Jejunal Gene Expression in Weaned Piglets

作者： Cui Zhu ; Hang Lv ; Zhuang Chen ; Li Wang ; Xiuju Wu…

关键词：Zinc oxide ; Weaned piglets ; Diarrhea ; Pro ; inflammatory cytokines ; Tight junction proteins ; Antioxidant capacity ; Intestinal development

刊名：Biological Trace Element Research

出版年：2017

4. Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

作者： R. Siti Rashima ; M. Maizura ; W. M. Kang…

关键词：Bitter gourd ; Sodium chloride ; Carboxymethyl cellulose ; Gum arabic ; Antioxidant capacity ; Sensory characteristics

刊名：Journal of Food Science and Technology

出版年：2017

5. Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

作者： Dragana Šoronja Simović ; Nikola Maravić…

关键词：Dietary fiber ; Modification ; Antioxidant activity ; DPPH ; Chemometric analysis ; Sum of ranking differences

刊名：European Food Research and Technology

出版年：2017

6. Quantification of Antioxidant Ability Against Lipid Peroxidation with an ‘Area Under Curve’ Approach

作者： Temelkan Bakır ; İnci Sönmezoglu…

关键词：Lipid peroxidation ; Antioxidant capacity ; Colorimetry ; Ferric thiocyanate ; Thiobarbituric acid–reactive substances (TBARS) ; Area under curve (AUC)

刊名：Journal of the American Oil Chemists' Society

出版年：2017

7. Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

作者： Xiaohong Kou ; Yunfei Li ; Jiyun Wu ; Qiong Chen…

关键词：Chinese jujube cv. Dongzao ; Storage quality ; Film coatings ; Antioxidant capacity

刊名：Transactions of Tianjin University

出版年：2017

8. Theoretical and experimental analysis of the antioxidant features of diarylhydrazones

作者： Swarada Peerannawar ; William Horton ; Anne Kokel ; Fanni Török…

关键词：Diarylhydrazones ; Antioxidant capacity ; Radical scavenging ; DFT calculations ; Structure ; activity relationship

刊名：Structural Chemistry

出版年：2017

9. Antioxidant screening and phenolic content of ethanol extracts of selected Baja California Peninsula macroalgae

作者： Paola A. Tenorio-Rodriguez…

关键词：Macroalgae ; Ethanol extracts ; Antioxidant activity ; Phenolic content

刊名：Journal of Food Science and Technology

出版年：2017

10. An evaluation of the antioxidant properties of Arthrospira maxima extracts obtained using non-conventional techniques

作者： Marta Giorgis ; Davide Garella ; Clara Cena…

关键词：Arthrospira maxima ; Microalgae ; Antioxidant activity ; Carotenoids ; Ultrasound ; Microwaves

刊名：European Food Research and Technology

出版年：2017

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