Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
Shela Gorinstein(Hebrew University of Jerusalem), Simon Trakhtenberg(Kaplan Medical Center), Milan Čı́ž(Czech Academy of Sciences), Elena Katrich(Hebrew University of Jerusalem), Yong‐Seo Park(Mokpo National University), Ratiporn Haruenkit(King Mongkut's Institute of Technology Ladkrabang), Nuria Gligelmo-Miguel(Universitat de Lleida), Olga Martín‐Belloso(Universitat de Lleida), Soon-Teck Jung(Mokpo National University), Antonı́n Lojek(Czech Academy of Sciences)
Cited by 161
Related Papers
Comparison of some biochemical characteristics of different citrus fruits
|Food Chemistry|2001|567
Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)
|Pure and Applied Chemistry|2013|566
Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples
|Journal of Agricultural and Food Chemistry|2001|359
The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites
|Food Research International|2011|347
The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals
|European Food Research and Technology|2006|237