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Analytical capabilities of coulometric sensor systems in the antioxidants analysis in the pharmaceutical analysis and estimation of total antioxidant parameters (total antioxidant capacity (TAC), ferric
Synthesis and Antioxidant Activity of Sterically Hindered Phenol Derivatives of Carboxy- and Sulfobetaines- and sulfobetaines with sterically hindered phenol fragments were synthesized. The antioxidant capacity
Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry of ellagic acid. We developed a method for the evaluation of the antioxidant capacity (AOC) of cognacs
Application of constant-current coulometry for estimation of plasma total antioxidant capacity and its relationship with transition metal contentsSimple and express coulometric method for the evaluation of the total antioxidant capacity (TAC
Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry of ellagic acid. We developed a method for the evaluation of the antioxidant capacity (AOC) of cognacs
Total antioxidant capacity of biological fluids for chronic kidney insufficiency using coulometric titration dataExpress coulometric method for estimation of blood and plasma antioxidant capacity based on the use
Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode for 75 s has been applied for the cognac and brandy antioxidant capacity (AOC) evaluation. Ellagic acid
Chronoamperometric evaluation of the antioxidant capacity of tea on a polyquercetin-modified electrode determination of the antioxidant capacity (AOC) of tea was developed based on the oxidation of tea antioxidants
Electrochemical determination of the total antioxidant capacity of human plasma is proposed for estimation of the total antioxidant capacity (TAC) of plasma on the basis of on this reaction
Determination of the antioxidant capacity of the micellar extracts of spices in Brij® 35 medium by differential pulse voltammetry of the antioxidant capacity of the extracts of spices based on the oxidation of their antioxidants was developed
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