Effect of Processing and Storage on Antioxidant Capacity of Honey
- 1 March 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (2), fct96-fct101
- https://doi.org/10.1111/j.1365-2621.2004.tb15509.x
Abstract
No abstract availableKeywords
This publication has 44 references indexed in Scilit:
- Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of HoneyJournal of Food Science, 2002
- HPLC ASSAY FOR THE DETERMINATION OF ASCORBIC ACID IN HONEY SAMPLESJournal of Liquid Chromatography & Related Technologies, 2001
- Effect of dry honey on oxidation in turkey breast meatPoultry Science, 2000
- Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times†Journal of Agricultural and Food Chemistry, 2000
- Invertase activity in fresh and processed honeysJournal of the Science of Food and Agriculture, 2000
- A comparison between Helianthus annuus and Eucalyptus lanceolatus honeyFood Chemistry, 1999
- Antioxidant properties of tomato juice as affected by heatingJournal of the Science of Food and Agriculture, 1999
- Phenolic Composition of Propolis from China and from South AmericaZeitschrift für Naturforschung C, 1994
- Oxygen-radical absorbance capacity assay for antioxidantsFree Radical Biology & Medicine, 1993
- Maillard Reaction Products and Lipid OxidationPublished by American Chemical Society (ACS) ,1992