Related references
Note: Only part of the references are listed.In vitro study of the antioxidant, antiproliferative, and anthelmintic properties of some medicinal plants of Kokrajhar district, India
Ananta Swargiary et al.
Journal of Parasitic Diseases (2021)
A Simple Method for Evaluating the Bioactive Phenolic Compounds' Presence in Brazilian Craft Beers
Marcelo Coelho Silva et al.
MOLECULES (2021)
Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types
Vesela Shopska et al.
ANTIOXIDANTS (2021)
Modeling of α-acids and xanthohumol extraction in dry-hopped beers
Julio C. Machado et al.
FOOD CHEMISTRY (2019)
A critical review of analytical methods used for the chemical characterisation and quantification of phlorotannin compounds in brown seaweeds
Lauren Ford et al.
PHYTOCHEMICAL ANALYSIS (2019)
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality
Julia Wannenmacher et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Antiproliferative effect of beer and hop compounds against human colorectal adenocarcinome Caco-2 cells
Julio C. Machado et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
A Review of Polyphenolics in Oak Woods
Bo Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Effect of oak wood on the quality of beer
P. Wyler et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Pharmacological Profile of Xanthohumol, a Prenylated Flavonoid from Hops (Humulus lupulus)
Ming Liu et al.
MOLECULES (2015)
Effect of acute beer ingestion on the liver: studies in female mice
Giridhar Kanuri et al.
EUROPEAN JOURNAL OF NUTRITION (2015)
Effect of wine barrel ageing or sapa addition on total polyphenol content and antioxidant activities of some Italian craft beers
Vanna Sanna et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Further insights into the role of melanoidins on the antioxidant potential of barley malt
Daniel O. Carvalho et al.
FOOD CHEMISTRY (2014)
Antioxidant, anti-inflammatory, and anti-proliferative activities of extracts from different parts of farmed and wild Glossogyne tenuifolia
Yu-Duan Tsai et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Kinetic matching approach applied to ABTS assay for high-throughput determination of total antioxidant capacity of food products
Luis M. Magalhaes et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines
Olga Gortzi et al.
FOOD CHEMISTRY (2013)
Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers
Haifeng Zhao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips
Raquel Garcia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Olga Viegas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour
Thomas J. Herald et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Rapid assessment of endpoint antioxidant capacity of red wines through microchemical methods using a kinetic matching approach
Luis M. Magalhaes et al.
TALANTA (2012)
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
M. E. Alanon et al.
FOOD CHEMISTRY (2011)
Phenolic profiles and antioxidant activities of commercial beers
Haifeng Zhao et al.
FOOD CHEMISTRY (2010)
Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types
Alessandro Piazzon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Content of Individual Phenolic Acids in Worts and Beers and their Possible Contribution to the Antiradical Activity of Beer
Dominik Szwajgier
JOURNAL OF THE INSTITUTE OF BREWING (2009)
The Impact of a Xanthohumol-Enriched Hop Product on the Behavior of Xanthohumol and Isoxanthohumol in Pale and Dark Beers: A Pilot Scale Approach
Paulo J. Magalhaes et al.
JOURNAL OF THE INSTITUTE OF BREWING (2008)
Share Paper
