Effects of γ-Irradiation on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices-Reference-Cited by-同舟云学术

Effects of γ-Irradiation on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices

Published:2002-12-17 Issue:4 Volume:51 Page:927-934
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Calucci Lucia¹,Pinzino Calogero¹,Zandomeneghi Maurizio¹,Capocchi Antonella¹,Ghiringhelli Silvia¹,Saviozzi Franco¹,Tozzi Sabrina¹,Galleschi Luciano¹

Affiliation:

1. Istituto per i Processi Chimico-Fisici del CNR, Area della Ricerca, via G. Moruzzi 1, I-56124, Pisa, Italy; Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, I-56126, Pisa, Italy; and Dipartimento di Scienze Botaniche, Università di Pisa, via L. Ghini 5, I-56126, Pisa, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020739n

Reference67 articles.

1. Agri-food quality '95

2. Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

3. Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

4. Antioxidant Activity and Phenolic Compounds in Selected Herbs

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