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Volume 41, Issue Supplement_1, August 2006
Original Article
Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 1–9, https://doi.org/10.1111/j.1365-2621.2006.01214.x
Piper betle: a potential natural antioxidant
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 10–14, https://doi.org/10.1111/j.1365-2621.2006.01227.x
Antioxidant activity of Prunus mume extract in cooked chicken breast meat
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 15–19, https://doi.org/10.1111/j.1365-2621.2006.01234.x
Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 20–27, https://doi.org/10.1111/j.1365-2621.2006.01238.x
The antioxidant capacity of cocoa products: contribution to the Spanish diet
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 28–32, https://doi.org/10.1111/j.1365-2621.2006.01239.x
Total phenolic content and antioxidant activity in selected medicinal plants of Zimbabwe
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 33–38, https://doi.org/10.1111/j.1365-2621.2006.01258.x
Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum)
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 39–48, https://doi.org/10.1111/j.1365-2621.2006.01259.x
Antioxidant capacity and content of Brassica oleracea dietary antioxidants
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 49–58, https://doi.org/10.1111/j.1365-2621.2006.01260.x
2,2 -Diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 59–67, https://doi.org/10.1111/j.1365-2621.2006.01306.x
Fractionation using supercritical CO2 influences the antioxidant and hepatoprotective activity of propolis against liver damage induced by tert-butyl hydroperoxide
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 68–75, https://doi.org/10.1111/j.1365-2621.2006.01346.x
Antioxidant capacity of fresh, sun- and sulphited-dried Malatya apricot (Prunus armeniaca) assayed by CUPRAC, ABTS/TEAC and folin methods
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 76–85, https://doi.org/10.1111/j.1365-2621.2006.01347.x
Ragi (Eleusine coracana L.) – a natural antioxidant for ghee (butter oil)
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 86–89, https://doi.org/10.1111/j.1365-2621.2006.01348.x
Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.)
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 90–95, https://doi.org/10.1111/j.1365-2621.2006.01349.x
Presentation and comments on EU legislation related to food industries – environment interactions and waste management
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 96–129, https://doi.org/10.1111/j.1365-2621.2006.01199.x
An update of US food safety, food technology, GM food and water protection and management legislation
International Journal of Food Science and Technology, Volume 41, Issue Supplement_1, August 2006, Pages 130–159, https://doi.org/10.1111/j.1365-2621.2006.01266.x
