In the literature there are a considerable number of chemical and biochemical tests for
evaluation of in vitro antioxidant activities of pure compounds or fractions and organic …

The study of the antioxidant capacity of foodstuffs requires the use of diverse determination
methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate …

Nanotechnology is one of the most promising future technologies for the food industry. Some
of its applications have already been introduced in analytical techniques and food …

The wine is a beverage with an important antioxidant efficiency which is attributed to their
bioactives compounds, especially polyphenols. The anthocyanins are the main phenolic …

Free radical scavenging and antibacterial activities were determined for several red wines
from different grape varieties from the southern Serbia wine region. The amount of …

Chemical composition, antioxidant potential and corresponding lipid preoxidation of Indian
commercial beers were evaluated. The presence of polyphenolic compounds such as tannic …

The biologically active compounds in wine, especially phenolics, are responsible for
reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes …

Antioxidant activities and phenolic composition of eight Greek wines were determined. Red
wines scavenged 1, 1′-diphenyl-2-picryl-hydrazyl radical (DPPH) to a much greater degree …

Candida albicans is the most prevalent dimorphic pathogen in humans. We investigated the
potential protective effect of honey flavonoid extract (HFE) on Candida dimorphism induced …

Özet Bu çalışmada yüksek fenolik içerikleri ile ilgili olarak, taze olarak sıkılmış nar suyu, ticari
nar suyu, nar ekşisi, mor havuç, mor havuç suyu konsantresi ve şalgam suyu gıdaları ele …