The assessment of the douepia tortuosa and horsetail (equisetum arvense) comparative and combine antioxidant potential by Fazilat Noureen, Fahim Ullah Khan, Adnan Khattak, Razaq Khan, Hashim Khan, Shahid Khan, Shahid Ullah, Arif Ullah, Aamir Khan, Ali Khan

Subjects: “…Douepia tortuosa, Horsetail equisetum, Antioxidant potential…”
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Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese “Ayib” safety, stability, sensory acceptability and antioxidant potential by Zerihun Asefa, Anteneh Tesfaye, Asnake Desalegn, Tadesse Daba, Tsion Haile

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Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables by Eliza Knez, Rafał Hałasa, Katarzyna Turecka, Justyna Ośko, Kornelia Kadac-Czapska, Krzysztof Waleron, Małgorzata Grembecka

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The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt by Oktay Tomar, Gökhan Akarca, Abdullah Çağlar, Ömer İstek, Veli Gök

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Evaluation of Spectrophotometric Methods for Assessing Antioxidant Potential in Plant Food Samples—A Critical Approach by Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka

Subjects: “…antioxidant potential…”
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Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation by Magdalena Stobiecka, Jolanta Król, Aneta Brodziak

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Pharmacological profiling and phytochemical analysis of fractionated extracts of Euphorbia royleana by Neelum NAHEED, Yamin BIBI, Sehrish IMRAN, Shamin AKHTAR, Abdullah A. ALARFAJ, Mohammad J. ANSARI, Abdul QAYYUM

Subjects: “…antioxidant potential…”
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The Effect of Solvent Choice on Antioxidant Potential and Chemical Composition of Extracts from Microalgae <i>Chaetocerus costatus</i> by Roberta Frleta Matas, Martina Čagalj, Katarina Jelušić, Sanja Radman, Vida Šimat

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Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> by Karina Nascimento Pereira, Handray Fernandes de Souza, Amanda Cristina Dias de Oliveira, Marcela Aparecida Deziderio, Victor Dédalo Di Próspero Gonçalves, Marina Vieira de Carvalho, Eliana Setsuko Kamimura

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Comparative antioxidant potential of Withania somnifera based herbal formulation prepared by traditional and non-traditional fermentation processes by Jagdish Manwar, Kakasaheb Mahadik, L. Sathiyanarayanan, Anant Paradkar, Sanjay Patil

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Potentially probiotic NPL 1334 strain of Enterococcus durans benefits rats with diet-induced hypercholesterolemia by Hannan Rashid, Haseeb Anwar, Fakhir Mehmood Baig, Imran Mukhtar, Tariq Muhammad, Arsalan Zaidi

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Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum by Maja Bjekić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Katarina Kanurić, Branimir Pavlić, Zoran Zeković, Ljiljana Popović, Aleksandra Torbica, Jelena Tomić, Jovana Degenek

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Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties by Jaroslawa Rutkowska, Damian Baranowski

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Biological potential of Lophosoria quadripinnata fern extract: integration of UHPLC/ESI/QToF/MS analysis, antioxidant activity, molecular docking and molecular dynamics simulation by Alfredo Torres-Benítez, José Erick Ortega-Valencia, Juan Rodrigo Salazar, Jaqueline Ley-Martínez, Javian Gallardo-Valdivia, Marta Sánchez, María Pilar Gómez-Serranillos, Gabriel Vargas-Arana, Gabriel Vargas-Arana, Mario J. Simirgiotis

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Phytochemical screening and in vitro biological activity of Amaranthus viridis growing in Northern Cyprus by Ümit Haydar Erol, Aysun Mercimek Takcı, Fikret Büyükkaya Kayış, Melis Sümengen Özdenefe

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Carotenoid content, phytochemical screening, and antioxidant potential of Kantutay (Lantana camara L.), Katuray (Sesbania grandiflora L.), and Blue Ternate (Clitoria ternatea L.) f... by Melanie D. Piedad, Lexter Natividad

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The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

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Nutritional, phytochemical and antioxidant properties of Bangladeshi pigmented rice (red and black), grains and pseudograins by Anjum Zerin Rupa, Abu Torab M.A. Rahim, Md. Hemayet Hossain, Khondoker Shahin Ahmed

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Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees by Jasna Lužar, Tjaša JUG, Polona JAMNIK, Tatjana KOŠMERL

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Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials by Irshad Ahmad Shah, Digambar Kavitake, Swati Tiwari, Palanisamy Bruntha Devi, G. Bhanuprakash Reddy, Krishna Kumar Jaiswal, Amit K. Jaiswal, Prathapkumar Halady Shetty

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