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2. Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications;Amiri;Italian Journal of Food Science,2021
3. Physicochemical characterization, antioxidant capacity, and sensory properties of murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) beverages;Aniceto;Molecules,2021
4. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity;Aoshima;Journal of Agricultural and Food Chemistry,2004
5. Extraction of phenolic compounds from populus salicaceae bark;Autor;Biomolecules,2022