Antioxidant activities of extracts from selected culinary herbs and spices

By I. Hinneburg, H. J. D. Dorman, R. Hiltunen. 2006

789 citations recorded by the source corpus.

Subfields: Biochemistry, Complementary and alternative medicine, Food Science

View Paper: https://www.semanticscholar.org/paper/8ba3ff08e965df79577fbda6f0a37c596209dc00

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Ana Maria Carvalho
2. Isabel C. F. R. Ferreira
3. P. Morales

In Food Science

1. Isabel C. F. R. Ferreira

Citations in the corpus

• Tocopherol composition and antioxidant activity of Spanish wild vegetables (2012, result): “…than Portuguese fennel in the four assays (Barros et al. 2009; Mata et al. 2007), similar DPPH scavenging activity to the Iranian sample (2 mg/ml; Hinneburg et al. 2006), and lower DPPH scavenging activity, but higher TBARS inhibition than Italian fennel (0.15 and 0.25 mg/ml; Conforti et al.…”