Related references
Note: Only part of the references are listed.Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
Malgorzata Ziarno et al.
FOODS (2023)
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods
A. Rashidinejad et al.
FOOD RESEARCH INTERNATIONAL (2021)
Effect of Green Tea Supplementation on Antioxidant Status in Adults: A Systematic Review and Meta-Analysis of Randomized Clinical Trials
Niloufar Rasaei et al.
ANTIOXIDANTS (2021)
Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology
Yan Liu et al.
FOOD CHEMISTRY (2018)
Antioxidant, antiradical, and anticholinergic properties of cynarin purified from the Illyrian thistle (Onopordum illyricum L.)
Meryem Topal et al.
JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY (2016)
Spices and herbs: Natural sources of antioxidants - a mini review
Milda E. Embuscado
JOURNAL OF FUNCTIONAL FOODS (2015)
Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream
Songul Cakmakci et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar
Songul Cakmakci et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period
Ismail Tontul et al.
FOOD RESEARCH INTERNATIONAL (2013)
Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion
Anna Lante et al.
FOOD RESEARCH INTERNATIONAL (2013)
Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds
Jasna Ivanovic et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Antioxidant activity of food constituents: an overview
Ilhami Gulcin
ARCHIVES OF TOXICOLOGY (2012)
Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract
Mariana-Atena Poiana
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Antioxidant properties of resveratrol: A structure-activity insight
Ilhami Gulcin
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Radical scavenging and antioxidant activity of tannic acid
Ilhami Gulcin et al.
ARABIAN JOURNAL OF CHEMISTRY (2010)
Beneficial effects of green tea: A literature review
Sabu M Chacko et al.
Chinese Medicine (2010)
Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter
Elif Dagdemir et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2009)
Antioxidant and radical scavenging properties of curcumin
Tuba Ak et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2008)
Antioxidant activities of Satureja cilicica essential oil in butter and in vitro
Gulcan Ozkan et al.
JOURNAL OF FOOD ENGINEERING (2007)
The effect of antioxidants on butter in relation to storage temperature and duration
Suzan Ozturk et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Variation in retinol and carotenoid content of milk and milk products in The Netherlands
PJM Hulshof et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method
R Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Butter stability as affected by extracts of sage, rosemary and oregano
A Ayar et al.
JOURNAL OF FOOD LIPIDS (2001)
Share Paper
