A Search Service for Abbreviation / Long Form

■ Abbreviation / Long Form : AA / antioxidant activity

[Related PubMed/MEDLINE]
Total Number of Papers: 131
[Display Entries]
100 entries :
     (Publication year, Descending)
100 entries :
     (Publication year, Ascending)
>> all entries
[Entries Per Page]
 per page
Page Control
Page: of
Abbreviation:   AA  (>> Co-occurring Abbreviation)
Long Form:   antioxidant activity
 Abbreviation Variation
 Long Form Variation
 Pair(Abbreviation/Long Form) Variation
No. Year Title Co-occurring Abbreviation
2020 Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying. EE
2020 Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion. micro-MSPD, TPI
2019 Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo) during Ripening and after Fermentation. CdN, TPC
2019 Antioxidants Profiling of By-Products from Eucalyptus Greenboards Manufacture. GC-MS, SPME, TPC
2019 Barrel Jellyfish (Rhizostoma pulmo) as Source of Antioxidant Peptides. HEKa, MW
2019 Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid. sCBL, SM
2019 Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana). GAE, TEAC, TPC
2019 Effect of the black chokeberry (Aronia melanocarpa (Michx.) Elliott) juice acquisition method on the content of polyphenols and antioxidant activity. ---
2019 Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion. SEM, TPC
10  2019 Effects of deficit irrigation and kaolin application on vegetative growth and fruit traits of two early ripening apple cultivars. AC, CI, SD, SL, SP, TCSA, TPC, WUE, YE
11  2019 Goats' Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity. AF, BC, CD, FA, FRAP, ORAC
12  2019 Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion. TPC
13  2019 Nanoencapsulation of carotenoids extracted from tomato peels into zein fibers by electrospinning. DSC, FTIR, SEM, TP
14  2019 Nutraceutical Properties of Mulberries Grown in Southern Italy (Apulia). COX, FW, GAE
15  2019 Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents. ---
16  2019 Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement. BHT, CA, HOSO, TC
17  2019 Protective effect of essential oil from Citrus limon against aspirin-induced toxicity in rats. EOC
18  2019 Proximate Composition, Minerals and Antioxidant Activity of Artichoke Leaf Extracts. DM
19  2019 Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation. HMF, OVE, TMA, TPC, TSS, VE
20  2019 Quality stability of clear pomegranate juice treated with cyclodextrin. CD, CPJ, TPC
21  2019 Studies on the Determination of Antioxidant Activity and Phenolic Content of Plant Products in India (2000-2017). DPPH, PC
22  2019 The relationship between antioxidant activity, first electrochemical oxidation potential, and spin population of flavonoid radicals. BDE, DPPH, FCR, FRAP, IP, PM6, TEAC
23  2018 Antimicrobial and antiurease potential of Diorganotin(IV) Schiff bases. DPPH, EE, ORAC, XOD
24  2018 Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine. ANN, GPx
25  2018 Antioxidant and xanthine oxidase inhibitory activity of Eucommia ulmoides Oliver leaf extracts. DPPH, EE, ORAC, XOD
26  2018 Effect of salicylic acid and methyl jasmonate in the production of phenolic compounds in plant cell suspension cultures of Thevetia peruviana. FC, MeJA, PCC, SA
27  2018 Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: Comparison of extraction methods. CSLE, MAE, TA, UAE
28  2018 Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. FI, HSI, TP
29  2018 Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection. IZD, MBC, MIC, TPC
30  2018 Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake. OCE, RSM, TPC, UAE
31  2018 Optimizing the extraction of polyphenols from Sideritis montana L. using response surface methodology. FCD, HAE, RSM
32  2018 Phenolic characterization of aging wine lees: Correlation with antioxidant activities. DE, TFC, TPC
33  2018 Phenolic profiles and their contribution to the antioxidant activity of selected chickpea genotypes from Mexico and ICRISAT collections. ME, TE
34  2018 Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone. RBD, tBHQ
35  2018 Productivity and Antioxidant Activity of Wild, Reconstituted, and Hybrid Strains of the Pink Oyster Mushroom, Pleurotus djamor (Agaricomycetes), from Mexico. TP
36  2018 Simple colorimetric method to determine the in vitro antioxidant activity of different monoterpenes. BCB
38  2017 Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. FM, TPC
39  2017 Antioxidant and Antimicrobial Activities of the Essential Oil of Achillea millefolium L. Grown in France. EO
40  2017 Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation. TPC
41  2017 Chemical composition and biological activities of Helicteres vegae and Heliopsis sinaloensis. ME, TP
42  2017 Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content. TPC
43  2017 Crude ethanolic extract from spent coffee grounds: Volatile and functional properties. PCA, SCG, SPF, U.M, VP
44  2017 Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran. DF, PA, TP
45  2017 Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples. TPC
46  2017 Evaluation of Phenolic Compounds and Antioxidant and Antimicrobial Activities of Some Common Herbs. DPPH
47  2017 Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology. EF, MD
48  2017 Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. GSF, OLI, PGJ, TPC
49  2017 Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity. PA, TA, TP
50  2016 Anticancer Activity, Antioxidant Activity, and Phenolic and Flavonoids Content of Wild Tragopogon porrifolius Plant Extracts. CUPRAC, DPPH, FRAP, TFC, TPC
51  2016 Antioxidant activities of essential oil of Bidens pilosa (Linn. Var. Radita) used for the preservation of food qualities in North Cameroon. EO, RP
52  2016 Antioxidant activity and chemical composition of essential oils of three aromatic plants from La Rioja province. EOs, GC-MS
53  2016 Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. FG, FL, HMW, MRPs, OS, PRS, PV, RG, RL, RP, WM
54  2016 Antioxidant components and properties of dry heat treated clove in different extraction solvents. FRSA, RP
55  2016 Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion. TPC
56  2016 Influence of Silica Nanoparticles on Antioxidant Potential of Bacillus subtilis IMV B-7023. ARA, CM, OA
57  2016 Lab-on-a-disc for simultaneous determination of total phenolic content and antioxidant activity of beverage samples. DPPH, TPC
58  2016 New Insight into Quinoa Seed Quality under Salinity: Changes in Proteomic and Amino Acid Profiles, Phenolic Content, and Antioxidant Activity of Protein Extracts. VR
59  2016 Optimization of extraction parameters on the antioxidant properties of banana waste. BCB, PA, PB, PM, TPC
60  2016 Optimized Extraction of Resveratrol from Arachis repens Handro by Ultrasound and Microwave: A Correlation Study with the Antioxidant Properties and Phenol Contents. CCRD, CM, MAE, t-RSV, TP, UAE
61  2016 Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking. DPPH, UPLC-DAD
62  2016 Total Phenolics, Total Anthocyanins, Antioxidant and Pro-oxidant Activity of Some Red Fruits Teas. AAE, Cy-3-glu, GAE, Pro-ox, TAC, TPC
63  2015 Antioxidant activity and phytochemical constituent of two plants used to manage foot and mouth disease in the Far North Region of Cameroon. BS, FMD, FRSA, HRSA, TD, TPC
64  2015 Antioxidant activity in plasma and rumen papillae development in lambs fed fermented apple pomace. FAP, HBm
65  2015 Antioxidant, mutagenic, and antimutagenic activities of Tragopogon longirostis var. longirostis, an edible wild plant in Turkey. DPPH
66  2015 Chemical constituents and antioxidant activity of the essential oil from leaves of Annona vepretorum Mart. (Annonaceae). AV, EO-Av, GC
67  2015 Effect of amurca on olive oil quality during storage. TPC
68  2015 Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. CA, CAF, CHL, PCA, PHB, TA, TF, TP, TT, VAN
69  2015 Improving potato drought tolerance through the induction of long-term water stress memory. ---
70  2015 Influence of variety and harvest maturity on phytochemical content in corn silk. TAC, TPC
71  2015 Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods. DPPH, GAE, TPC
72  2015 Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. DPPH, TPC
73  2015 Surfactant mediated extraction of total phenolic contents (TPC) and antioxidants from fruits juices. FCA, TPC
74  2015 The relationship of physicochemical properties to the antioxidative activity of free amino acids in Fenton system. FAA
75  2014 Chromatographic fingerprint combined with content of asperosaponin VI and antioxidant activity for quality evaluation of wine-fried Dipsaci Radix. ANOVA, HCA, HPLC, PCA, TCM
76  2014 Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle. TPC
77  2014 Effect of estrogen and ovariectomy on response of the female rabbit urinary bladder to two forms of in vitro oxidative stress. I/R, LUTD, MDA
78  2014 Honey characterization using computer vision system and artificial neural networks. AC, ANN, CVS, TPC
79  2014 Identification of antioxidant capacity -related QTLs in Brassica oleracea. ET
80  2014 Phenolic profile and antioxidant activity in selected seeds and sprouts. TP
81  2014 Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia. FRAP, TPC
82  2014 Phytochemicals in date co-products and their antioxidant activity. IFPs
83  2014 Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods. TP
84  2014 Rapid discrimination of geographical origin and evaluation of antioxidant activity of Salvia miltiorrhiza var. alba by Fourier transform near infrared spectroscopy. FT-NIRS, iPLS, PLS, RMSEP, RPD
85  2014 Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil. AnV, AOP, BHA, BHT, DPPH, EO, PV, TBA
86  2014 Topical formulations containing Pimenta pseudocaryophyllus extract: In vitro antioxidant activity and in vivo efficacy against UV-B-induced oxidative stress. ABTS, DPPH, PPE
87  2014 Variability in the antioxidant activity of dietary supplements from pomegranate, milk thistle, green tea, grape seed, goji, and acai: effects of in vitro digestion. DS
88  2013 Antioxidant activity of Buglossoides purpureocaerulea (L.) I.M. Johnst. extracts. dw
89  2013 Antioxidant and Antiradical Activity of Coffee. TAC
90  2013 Brazilian savanna fruits contain higher bioactive compounds content and higher antioxidant activity relative to the conventional red delicious apple. AE, FRAP, TE
91  2013 Clonal differences in antioxidant activity and bioactive constituents of hardy kiwifruit (Actinidia arguta) and its year-to-year variability. ABTS, DPPH, TPC
92  2013 Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. HPLC-DAD, TMAs, TPC
93  2013 Phytochemical profile and antioxidant activity of physiological drop of citrus fruits. ---
94  2013 The effect of in vitro oxidative stress on the female rabbit bladder contractile response and antioxidant levels. FS, I/R, MDA
95  2013 The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent. DT, FT, GAE, TE, TPC
96  2012 Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer. ORAC, TEAC
97  2012 Comparisons of different regressions tools in measurement of antioxidant activity in green tea using near infrared spectroscopy. BP-ANN, NIR, PLS, RMSEP, SVMR
98  2012 Effects of the ripening stage on phenolic profile, phytochemical composition and antioxidant activity of date palm fruit. RP, TPC
99  2012 Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage. aw, MF, TP
100  2012 Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. CGA