articleTop 10% cited
Antioxidant activities of extracts from selected culinary herbs and spices
Food Chemistry · 2005 · Vol. 97(1) · pp. 122–129
Iris Hinneburg✉(University of Helsinki)H. J. Damien Dorman(University of Helsinki)R. Hiltunen(University of Helsinki)
Phytochemicals and Antioxidant ActivitiesMedicinal Plants and NeuroprotectionEssential Oils and Antimicrobial ActivityChemistryAntioxidantLinoleic acidFood scienceTroloxLipid peroxidationPhenolChelationPolyphenolTraditional medicine
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References
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Journal of Agricultural and Food Chemistry · 2001 · 1,158 citations
Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts
LWT · 2003 · 1,051 citations
The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals
Analytical Biochemistry · 1987 · 2,345 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Antioxidant Activity and Phenolic Compounds in Selected Herbs
Journal of Agricultural and Food Chemistry · 2001 · 2,857 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities
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