Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid
J.E. Hayes(Teagasc - The Irish Agriculture and Food Development Authority), Joseph P. Kerry(University College Cork), Nigel P. Brunton(University College Dublin), Paul Allen(Teagasc - The Irish Agriculture and Food Development Authority), M.N. O’Grady(University College Cork)
Cited by 228
Related Papers
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
|Trends in Food Science & Technology|2009|1.3k
Nanotechnologies in the food industry – Recent developments, risks and regulation
|Trends in Food Science & Technology|2011|671
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
|Innovative Food Science & Emerging Technologies|2009|586
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
|Food Research International|2011|492
Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS
|Journal of Agricultural and Food Chemistry|2010|441