Related references
Note: Only part of the references are listed.ABTS/TAC Methodology: Main Milestones and Recent Applications
Antonio Cano et al.
PROCESSES (2023)
Saffron (Crocus sativus L.): A Source of Nutrients for Health and for the Treatment of Neuropsychiatric and Age-Related Diseases
Adil El Midaoui et al.
NUTRIENTS (2022)
Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection
Debora Cerda-Bernad et al.
NUTRIENTS (2022)
Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers
Debora Cerda-Bernad et al.
ANTIOXIDANTS (2022)
Sustainable Processing of Floral Bio-Residues of Saffron (Crocus sativus L.) for Valuable Biorefinery Products
Stefania Stelluti et al.
PLANTS-BASEL (2021)
Analytical Methods Used in Determining Antioxidant Activity: A Review
Irina Georgiana Munteanu et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Agroindustrial Byproducts for the Generation of Biobased Products: Alternatives for Sustainable Biorefineries
Rafael Rodrigues Philippini et al.
FRONTIERS IN ENERGY RESEARCH (2020)
Current Issues in Antioxidant Measurement
Resat Apak
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Petals of Crocus sativus L. as a potential source of the antioxidants crocin and kaempferol
Keti Zeka et al.
FITOTERAPIA (2015)
Identification of myo-inositol hexakisphosphate (IP6) as a β-secretase 1 (BACE1) inhibitory molecule in rice grain extract and digest
Takako K. Abe et al.
FEBS OPEN BIO (2014)
Preservation of saffron floral bio-residues by hot air convection
Jessica Serrano-Diaz et al.
FOOD CHEMISTRY (2013)
Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants
Jessica Serrano-Diaz et al.
JOURNAL OF FOOD SCIENCE (2012)
Chemical studies of anthocyanins: A review
Araceli Castaneda-Ovando et al.
FOOD CHEMISTRY (2009)
Analysis of flowering, stigmas yield and qualitative traits of saffron (Crocus sativus L.) as affected by environmental conditions
F. Gresta et al.
SCIENTIA HORTICULTURAE (2009)
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementation
G Laufenberg et al.
BIORESOURCE TECHNOLOGY (2003)
The hydrophilic and lipophilic contribution to total antioxidant activity
MB Arnao et al.
FOOD CHEMISTRY (2001)
A method to measure antioxidant activity in organic media: application to lipophilic vitamins
A Cano et al.
REDOX REPORT (2000)