Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp. kurdica) fruits
Authors:
- Ali Asghar HatamniaAHAli Asghar Hatamnia
- Nasser AbbaspourNANasser Abbaspour
- Reza DarvishzadehRDReza Darvishzadeh
- 1 February 2014
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 145, 306-311
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oilFood Chemistry, 2011
- Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish minceFood Chemistry, 2010
- Antioxidants and antiradicals in almond hull and shell (Amygdalus communis L.) as a function of genotypeFood Chemistry, 2009
- Composition of Leaf, Fruit and Gall Essential Oils of AlgerianPistacia atlanticaDesf.Journal of Essential Oil Research, 2008
- Volatile metabolites of Pistacia atlantica Desf. from GreeceFlavour and Fragrance Journal, 2007
- Antioxidant Composition in Cherry and High-Pigment Tomato CultivarsJournal of Agricultural and Food Chemistry, 2006
- Antioxidant Polyphenols in Almond and Its CoproductsJournal of Agricultural and Food Chemistry, 2005
- Anti- and pro-oxidative effects of flavonoids on metal-induced lipid hydroperoxide-dependent lipid peroxidation in cultured hepatocytes loaded with α-linolenic acidFree Radical Biology and Medicine, 1999
- Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry, 1999
- Tannins and Human Health: A ReviewCritical Reviews in Food Science and Nutrition, 1998