"
Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An in Vitro Study"
written by José Dilson Francisco da Silva, Suslin Raatz Thiel, Sabrina Somacal, Fernanda Cristina Breda, Pimpernelli Jonco dos Santos, Osmar Damian Prestes, Renato Zanella, Renius de Oliveira Mello,
published by
Food and Nutrition Sciences,
Vol.14 No.4, 2023
has been cited by the following article(s):
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[1]
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Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application
Food Chemistry Advances,
2025
DOI:10.1016/j.focha.2025.100985
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[2]
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Kinetics-thermodynamics of the antioxidant activity of propolis extracts in pork pâté
Food Research International,
2025
DOI:10.1016/j.foodres.2025.116879
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[3]
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Antioxidant-Mediated Protective Effect of a Formulated Extract of Cirsium setidens Nakai and Chamaecrista nomame (Siebold) H. Ohashi in a Palmitate-Induced Muscle Atrophy Model
Journal of the Korean Society of Food Science and Nutrition,
2025
DOI:10.3746/jkfn.2025.54.10.848
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