A study on antioxidant activity of Hyptis suaveolens (L) poit

Tài liệu liên quan:

• Changes in phytochemicals during processing of green tea

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• Phenolic content and antioxidant activity of einkorn and emmer sprouts and wheatgrass obtained under different radiation wavelengths

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• Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential

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• Synthesis, in vitro DNA interactions, cytotoxicities, antioxidative activities, and topoisomerase inhibition potentials of Mn(II), Co(II), Ni(II), Cu(II), and Zn(II) complexes with azo-oxime ligands

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• Preparation of inclusion complex between ellagic acid and hydroxypropyl-β-cyclodextrin

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• Antimicrobial and antioxidant activity of bacterial endophytes isolated from leaves of the mangrove plant Rhizophora stylosa

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• Effects of heating and hydrogen peroxide on the stability and antioxidant activity of terminalia nigrovenulosa extract at different pH values

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• Effect of cooking on total antioxidant activity, polyphenols and flavanoid content in commonly consumed vegetables

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• Screening on antioxidant activities of by – products from vegetables and fruits in Viet Nam and applying for shrimp cold storage

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• Effects of vitamin C on inhibition of polyphenoloxidase and quality changes of white shrimp (Litopenaus vannamei) during cold storage

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