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[Related PubMed/MEDLINE]
Total Number of Papers: 10
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| Abbreviation |
: DPPH |
| Long Form |
: DPPH free radical scavenging activity |
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| No. |
Year |
Title |
Co-occurring Abbreviation |
| 1 |
2020 |
Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China. |
ABTS, CTC, FRAP, TFC, TPC |
| 2 |
2019 |
Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes. |
ACE, DH, TPC |
| 3 |
2015 |
Optimization and prediction of antioxidant properties of a tea-ginger extract. |
ABTS, IC, OLSR, PCR, PLSR, PS, TF, TP |
| 4 |
2014 |
Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening. |
--- |
| 5 |
2011 |
Antioxidant activity of yellow dock (Rumex crispus L., Polygonaceae) fruit extract. |
FRAP, LP |
| 6 |
2009 |
Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing. |
CTC, FRAP, HPLC, MAC, ORAC, TFC, TPC |
| 7 |
2008 |
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. |
CSFL's, ORAC, TPC |
| 8 |
2008 |
Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. |
ORAC, TPC |
| 9 |
2008 |
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. |
CTC, FRAP, MAC, ORAC, TFC, TPC |
| 10 |
2007 |
Antioxidant activity of Filipendula hexapetala flowers. |
FRAP |
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