Sage Journals: Discover world-class research

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Review article

First published 2011-11

Antioxidant capacity: Which capacity and how to assess it?

Etsuo Niki

Journal of Berry Research

Retricted access

Research article

First published 2012-8

Antioxidant capacity and mineral contents of edible wild Australian mushrooms

X Zeng, J Suwandi, J Fuller [...]

Food Science and Technology International

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Research article

First published 2023-11

Dietary total antioxidant capacity and serum 8-OHdG in patients with schizophrenia

Gülbin Karagöl, Emrah Songur, Neslişah Rakıcıoğlu

The International Journal of Psychiatry in Medicine

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Research article

First published 2015-6

Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices

Pedro Mena, Cristina García-Viguera

Natural Product Communications

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Research article

First published 2019-2

Discrimination and prediction of polyphenolic compounds and total antioxidant capacity in sorghum grains

Michela Alfieri, Giovanni Cabassi, Ephrem Habyarimana [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2018-6

Variation of Phenolic Compounds and Antioxidant Capacities in Different Organs of Lilium pumilum

Zhen-Xu Liang, Jin-Zheng Zhang, Mei-Yu Sun [...]

Natural Product Communications

Free access

Review article

First published 2013-9

A study on the effects of pica and iron-deficiency anemia on oxidative stress,antioxidant capacity and trace elements

A. Bay, M. Dogan, K. Bulan [...]

Human & Experimental Toxicology

Open access

Research article

First published 2020-9

Total Antioxidant Capacity and Frailty in Older Men

Monica C. Tembo, Kara L. Holloway-Kew, Chiara C. Bortolasci [...]

American Journal of Men's Health

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Research article

First published 2014-10

Quality parameters,bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods

Juana M Carbonell-Capella, Francisco J Barba, María J Esteve [...]

Food Science and Technology International

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Research article

First published 2021-4

Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C

Jaime Zacarías-García, Florencia Rey, José-Vicente Gil [...]

Food Science and Technology International

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