Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract
Top Cited Papers
- 15 June 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 114 (4), 1438-1443
- https://doi.org/10.1016/j.foodchem.2008.11.028
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Radical scavenging activity of different floral origin honey and beebread phenolic extractsFood Chemistry, 2007
- Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honeyFood Chemistry, 2007
- Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysisTalanta, 2007
- Biochemical variability of olive-orchard soils under different management systemsApplied Soil Ecology, 2006
- Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extractsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2006
- Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometricsAnalytica Chimica Acta, 2005
- Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeysFood Chemistry, 2004
- Propolis, an old remedy used in modern medicineFitoterapia, 2002
- Antioxidant activities and total phenolics of different types of honeyNutrition Research, 2002
- Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times†Journal of Agricultural and Food Chemistry, 2000