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Antioxidant assays for plant and food components.
Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, andExpand
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Identification of volatile components in basil Ocimum basilicum L and thyme leaves Thymus vulgaris L and their antioxidant properties
Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometryExpand
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Chlorogenic acid and caffeine contents in various commercial brewed coffees
Abstract Twelve commercial brewed coffees (seven regular and five decaffeinated) were analyzed for chlorogenic acids (CGA) and caffeine by HPLC. Their pH and UV–Vis absorbances were also measured.Expand
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Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]
Abstract Aroma extract from dried clove buds [Syzygium aromaticum (L.) Merr. et Perry] was obtained by using steam-distillation under mild conditions (55°C and 95 mm Hg). The antioxidant property ofExpand
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Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography
Find loads of the qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography book catalogues in this site as the choice of you visiting this page. You can also joinExpand
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Effect of nanoparticles on the male reproductive system of mice.
The effects of nanoparticles toward on the male reproductive system of mice were investigated. Three sizes (14, 56 and 95 nm) of carbon black nanoparticles were intratracheally administered (0.1Expand
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Gas chromatographic investigation of acrylamide formation in browning model systems.
Acrylamide formed in browning model systems was analyzed using a gas chromatograph with a nitrogen-phosphorus detector. Asparagine alone produced acrylamide via thermal degradation at the level ofExpand
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Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g,Expand
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Genotoxicity of safrole-related chemicals in microbial test systems.
The genotoxicity of safrole, 9 compounds that are structurally similar to safrole (anethole, cinnamaldehyde, cinnamyl alcohol, estragole, methyl eugenol, eugenol, isoeugenol, isosafrole, piperonal),Expand
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Determination of toxic carbonyl compounds in cigarette smoke
Toxic carbonyl compounds, including formaldehyde, malonaldehyde, and glyoxal, formed in mainstream cigarette smoke were quantified by derivatization—solid phase extraction—gas chromatography methods.Expand
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