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Research article

First published 2013-12

Boldine and Related Aporphines: From Antioxidant to Antiproliferative Properties

Darina Muthna, Jana Cmielova, Pavel Tomsik [...]

Natural Product Communications

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Research article

First published 2005-12

Iodinated radiographic contrast media possess antioxidant properties in vitro

K. Berg, S. Skarra, M. Bruvold [...]

Acta Radiologica

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Research article

First published 2006-09

Antioxidant Properties of Enzymatic Hydrolysates from Royal Jelly

Takeshi Nagai, Reiji Inoue, Nobutaka Suzuki [...]

Journal of Medicinal Food

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Research article

First published 2017-12

Effects of phosphorus-free antioxidants on oxidation stability and high-temperature tribological properties of lubricants

Wang Liping, Zhang Dongya, Wu Hongxing [...]

Proceedings of the Institution of Mechanical Engineers,Part J: Journal of Engineering Tribology

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Research article

First published 2014-1

Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace

Feng-Mei Zhu, Bin Du, Jun Li

Food Science and Technology International

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Research article

First published 2019-06-18

Antioxidative,hypoglycaemic and hepatoprotective properties of five Vaccinium spp. berry pomace extracts

Ruta Muceniece, Linards Klavins, Jorens Kviesis [...]

Journal of Berry Research

Open access

Research article

First published 2022-6

Analysis on the Structure of Phlorethols Isolated From the Warm-Temperate Brown Seaweed Sargassum carpophyllum and Their Antioxidant Properties

Ryosuke Taniguchi, Chihiro Ito, Saki Keitoku [...]

Natural Product Communications

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Other

First published 1999-9

Antioxidant Properties of Phytoestrogens

Rakesh P. Patel, Jack Crawford, Brenda Boersma [...]

Journal of Medicinal Food

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Research article

First published 2010-10

Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

M. Reyes-Bastidas, E.Z. Reyes-Fernández, J. López-Cervantes [...]

Food Science and Technology International

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Research article

First published 2024-3

Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.)

Md. Kawser Alam Kanan, Towrin Nahar, Nazmul Islam [...]

Food Science and Technology International

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