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2000, Publications in food science and nutrition., ISBN 0917678508, vii, 268
Book
Advances in food and nutrition research, ISSN 1043-4526, 2019, Volume 90, p. 1
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help... 
Journal Article
Journal of Food Science, ISSN 0022-1147, 11/2018, Volume 83, Issue 11, pp. 2753 - 2760
Journal Article
Applied Physiology, Nutrition, and Metabolism, ISSN 1715-5312, 2019, Volume 44, Issue 11, pp. 1209 - 1218
Exercise and high-phytonutrient foods may lower oxidative stress and increase antioxidant levels, which could combat the negative effects associated with a... 
high-fat meal | postprandial | repas riche en graisse | antioxidants | antioxydants | cerise acidulée | exercice | exercise | tart cherry | oxidative stress | stress oxydatif | SPORT SCIENCES | PHYSIOLOGY | PHENOLICS | MARKERS | ANTHOCYANINS | MS/MS | BIOAVAILABILITY | INTENSITY EXERCISE | POSTPRANDIAL LIPEMIA | NUTRITION & DIETETICS | PRUNUS-CERASUS | DIETARY | Antioxidants | Oxidative stress | Triglycerides | Exercise | Meals | Fruits
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2019, Volume 54, Issue 6, pp. 2190 - 2198
Summary Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study... 
mathematical model | packaging materials | lipid oxidation | Almonds | shelf life | Fatty acids | Almond | Relative humidity | Preservation | Cardboard | Food processing | Degradation | Cartons | Organic chemistry | Storage | Water activity | Peroxide | Polypropylene | Moisture content | Storage conditions | Water content | Packaging | Roasting | Oxidation
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 05/2016, Volume 118, Issue 5, pp. 724 - 734
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2013, Volume 53, Issue 1, pp. 327 - 330
Juices have lower quantities of total phenolics content (TPC), anthocyanins, and antioxidant compared to the whole fruit. Furthermore, only low levels of these... 
Antioxidant degradation | Juice thermal processing | Muscadine juice | Phenolic retention
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 03/2012, Volume 11, Issue 2, pp. 148 - 173
:  In recent years, much interest has been observed in the field of phenol‐based antioxidants. As a result of this, many analytical methods have been developed... 
VITAMIN-E | PHOTOCHEMILUMINESCENT DETECTION | ANTIRADICAL ACTIVITY | HUMAN-BLOOD-PLASMA | FOOD SCIENCE & TECHNOLOGY | LIPID-OXIDATION | LOW-DENSITY-LIPOPROTEIN | SCAVENGING CAPACITY | ANTI PROLIFERATIVE ACTIVITIES | RADICAL ABSORBENCY CAPACITY | EVALUATE NATURAL ANTIOXIDANTS
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 06/2013, Volume 93, Issue 8, p. 1887
  Rabbiteye blueberries are an excellent source of nutrients and phytochemicals. They are often dried, which can degrade health-promoting compounds. Means of... 
Antioxidants | Water | Phytochemicals | Moisture content | Nutrients | Cultivars
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 06/2013, Volume 93, Issue 8, pp. 1887 - 1897
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 01/2015, Volume 117, Issue 1, pp. 1 - 14
Journal Article