Algae, Tree, Herbs, Bush, Shrub, Grasses, Vines, Fern, Moss, Spermatophyta, Bryophyta, Fern Ally, Flower, Photosynthesis, Eukaryote, Prokaryote, carbohydrate, vitamins, amino acids, botany, lipids, proteins, cell, cell wall, biotechnology, metabolities, enzymes, agriculture, horticulture, agronomy, bryology, plaleobotany, phytochemistry, enthnobotany, anatomy, ecology, plant breeding, ecology, genetics, chlorophyll, chloroplast, gymnosperms, sporophytes, spores, seed, pollination, pollen, agriculture, horticulture, taxanomy, fungi, molecular biology, biochemistry, bioinfomatics, microbiology, fertilizers, insecticides, pesticides, herbicides, plant growth regulators, medicinal plants, herbal medicines, chemistry, cytogenetics, bryology, ethnobotany, plant pathology, methodolgy, research institutes, scientific journals, companies, farmer, scientists, plant nutrition
Select Language:
Main Menu
Please click the main subject to get the list of sub-categories
Services offered
  Section: General Biochemistry » Natural Antioxidants in Foods
Please share with your friends:  

Bibliography of Natural Antioxidants in Foods

Buettner, G. R. (1993). “The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate,” Arch. Biochem. Biophys. 300, 535–543.

Decker, E. A. (1998). “Strategies for manipulating the prooxidative/ antioxidative balance of foods to mazimixe oxidative stability,” Trends Food Sci. Technol. 9, 241–248.

Decker, E. A., and Clarkson, P. (2000). “Dietary sources and bioavailability of essential and nonessential antioxidants,” In: Exercise and Oxygen Toxicity (C.K. Sen, L. Packer, and O. Hanninen, eds.). pp. 323–358. Elsevier Science, Amsterdam.

Frankel, E. N. (1996). “Antioxidants in lipid foods and their impact on food quality,” Food Chem. 57, 51–55.

Graf, E., and Eaton, J.W. (1990). “Antioxidant functions of phytic acid,” Free Rad. Biol. Med. 8, 61–69.

Halliwell, B. (1999). “Establishing the significance and optimal intake of dietary antioxidants: The biomarker concept,” Nutr. Rev. 57, 104–113.

Halliwell, B., Murcia, M. A., Chirico, S., Aruoma, O. I. (1995). “Free radicals and antioxidants in foods and in vivo: What they do and how they work,” Crit. Rev. Food Sci. Nutr. 35, 7–20.

Krinsky, N. I. (1992). “Mechanism of action of biological antioxidants,” Proc. Soc. Exp. Biol. Med. 200, 248–254.

Liebler,D.C. (1993). “The role of metabolism in the antioxidant function of vitamin E,” Crit. Rev. Toxicol. 23, 147–169.

Liebler, D. C. (1992). “Antioxidant reactions of carotenoids,” Ann. N Y Acad. Sci. 691, 20–30.

Nawar, W. W. (1996). “Lipids,” In: Food Chemistry (O. Fennema, ed.), 3rd edition, pp. 225–319. Marcel Dekker, New York.

Copyrights 2012 © | Disclaimer