articleTop 1% cited
Use of different methods for testing antioxidative activity of oregano essential oil
Food Chemistry · 2003 · Vol. 85(4) · pp. 633–640
Tea Kulišić(University of Split)Ani Radonić(University of Split)Višnja Katalinić(University of Split)Mladen Miloš✉(University of Split)
Essential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsButylated hydroxytolueneAntioxidantEssential oilChemistryTBARSDPPHAscorbic acidFood scienceThiobarbituric acidButylated hydroxyanisole
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References
Antioxidant Determinations by the Use of a Stable Free Radical
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Antioxidant activity of selected essential oil components in two lipid model systems
Food Chemistry · 2000 · 1,166 citations
Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen Species
Journal of Agricultural and Food Chemistry · 1994 · 1,122 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography
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Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method
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