Related references
Note: Only part of the references are listed.Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (HBK) Mc Vaugh] fruits
Leandro Camargo Neves et al.
SCIENTIA HORTICULTURAE (2015)
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE PULP, PEEL AND BY PRODUCTS OF AVOCADO 'HASS
Erica Regina Daiuto et al.
REVISTA BRASILEIRA DE FRUTICULTURA (2014)
Phenology and physical and chemical characterization of avocado fruits for oil extraction
Marcelo Caetano Oliveira et al.
CIENCIA RURAL (2013)
Stability of avocado oil during heating: Comparative study to olive oil
Izaskun Berasategi et al.
FOOD CHEMISTRY (2012)
ANTIOXIDANT CAPACITY AND POSTHARVEST QUALITY OF 'FUERTE' AVOCADO
Rogerio Lopes Vieites et al.
REVISTA BRASILEIRA DE FRUTICULTURA (2012)
Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado
Jose A. Villa-Rodriguez et al.
FOOD RESEARCH INTERNATIONAL (2011)
Polyphenolic compounds and antioxidant properties in mango fruits
Xiaowei Ma et al.
SCIENTIA HORTICULTURAE (2011)
Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars
Wei Wang et al.
FOOD CHEMISTRY (2010)
Efeito do abacate (Persea americana Mill) variedade hass na lipidemia de ratos hipercolesterolêmicos
Jocelem Mastrodi Salgado et al.
Food Science and Technology (2009)
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
Ana Zulueta et al.
FOOD CHEMISTRY (2009)
The avocado oil (Persea americana Mill) as a raw material for the food industry
Jocelem Mastrodi Salgado et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2008)
Indian medicinal herbs as sources of antioxidants
Shahin Sharif Ali et al.
FOOD RESEARCH INTERNATIONAL (2008)
Chemopreventive characteristics of avocado fruit
Haiming Ding et al.
SEMINARS IN CANCER BIOLOGY (2007)
Antioxidant activity of fresh and dry herbs of some Lamiaceae species
E Capecka et al.
FOOD CHEMISTRY (2005)
Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances
QY Lu et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2005)
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana mill.) oil
AO Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
