ACS Symposium Series - Free Radicals in Food
Latest Publications

TOTAL DOCUMENTS

28

(FIVE YEARS 0)

H-INDEX

5

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Published By American Chemical Society

0841237417, 0841218943

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Antioxidants in Plants and Oleaginous Seeds

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch012 ◽

2002 ◽

pp. 162-175 ◽

Author(s):

Fereidoon Shahidi

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Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch008 ◽

2002 ◽

pp. 114-125 ◽

Author(s):

Dorthe Kristensen ◽

Maiken V. Kröger-Ohlsen ◽

Leif H. Skibsted

Keyword(s):

Electron Spin Resonance ◽

Oxidative Stability ◽

Electron Spin ◽

Dairy Products ◽

Radical Formation ◽

Electron Spin Resonance Spectroscopy ◽

Resonance Spectroscopy ◽

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Effect of Roasting Process on the Antioxidant Properties ofCassia toraL.

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch015 ◽

2002 ◽

pp. 201-212 ◽

Author(s):

Gow-Chin Yen ◽

Da-Yon Chuang ◽

Chi-Hao Wu

Keyword(s):

Antioxidant Properties ◽

Roasting Process

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CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch004 ◽

2002 ◽

pp. 49-68 ◽

Author(s):

T. Hofmann ◽

W. Bors ◽

K. Stettmaier

Keyword(s):

Roasted Coffee ◽

Radical Intermediate

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Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch010 ◽

2002 ◽

pp. 138-150 ◽

Author(s):

Maiken V. Kröger-Ohlsen ◽

Charlotte U. Carlsen ◽

Mogens L. Andersen ◽

Leif H. Skibsted

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Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch021 ◽

2002 ◽

pp. 282-300

Author(s):

Ayako Kanazawa ◽

Tomohiro Sawa ◽

Takaaki Akaike ◽

Hiroshi Maeda

Keyword(s):

Edible Oils ◽

Heme Iron ◽

Peroxyl Radicals ◽

Lipid Peroxyl Radicals

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Bromination, Chlorination, and Nitration of Isoflavonoids

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch019 ◽

2002 ◽

pp. 251-261 ◽

Author(s):

Brenda J. Boersma ◽

Stephen Barnes ◽

Rakesh P. Patel ◽

Marion Kirk ◽

Donald Muccio ◽

...

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Suppressive Effects of 1′-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch024 ◽

2002 ◽

pp. 329-341

Author(s):

A. Murakami ◽

Y. Nakamura ◽

K. Koshimizu ◽

H. Ohigashi

Keyword(s):

Nitric Oxide ◽

Hydrogen Peroxide ◽

Cell Culture ◽

Culture Systems ◽

Cell Culture Systems

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Free Radicals in Food, Copyright, Foreword

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.fw001 ◽

2002 ◽

pp. i-v

Keyword(s):

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Radical-Scavenging Activity of Green Tea Polyphenols

ACS Symposium Series - Free Radicals in Food ◽

10.1021/bk-2002-0807.ch017 ◽

2002 ◽

pp. 224-240 ◽

Author(s):

Takako Yokozawa ◽

Erbo Dong

Keyword(s):

Green Tea ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Tea Polyphenols ◽

Green Tea Polyphenols ◽

Scavenging Activity

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