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(Teagasc - The Irish Agriculture and Food Development Authority), Paul Allen(University of Tennessee at Knoxville), 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