Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs

By H. J. D. Dorman, A. Peltoketo, R. Hiltunen, M. Tikkanen. 2003

723 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/abb675f1ce17bd3766a5c08d6526d2bfbddb96c7

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. Mustafa Özyürek
2. Resat Apak
3. K. Güçlü
4. Saliha Esin Karademir
5. Erol Erçag
6. Iraj Rasooli
7. I. Munteanu
8. Constantin Apetrei

In Food Science

1. Iraj Rasooli

In Organic Chemistry

1. Mustafa Özyürek
2. Resat Apak
3. K. Güçlü
4. Saliha Esin Karademir
5. Erol Erçag
6. Iraj Rasooli
7. I. Munteanu
8. Constantin Apetrei

Citations in the corpus

• Food Preservation - A Biopreservative Approach (2007, background): “Sage (Salvia officinalis) and rosemary (Rosmarinus officianalis) are popular Labiatae herbs with a verified potent antioxidant activity (Dorman et al. 2003).”
• The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas (2006, background): “Du Toit et al. (2001) found that, compared with the mean vitamin C equivalents of different teas ranging between 170 and 250 mg/g for black, oolong and green teas, a herbal tea from fennel only showed 8 mg/g vitamin C equivalent activity.”
• Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition (2006, methodology): “Watersoluble AOX material was obtained as described [16].”