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1. Talanta
Volume 64, Issue 2, 8 October 2004, Pages 501-509

The antioxidant activity of wines determined by the ABTS√+ method: influence of sample dilution and time

D. Villaño, M. S. Fernández-Pachón, A. M. Troncoso and M. C. García-Parrilla,

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http://dx.doi.org/10.1016/j.talanta.2004.03.021

2. Free Radical Biology and Medicine
Volume 26, Issues 9-10, May 1999, Pages 1231-1237

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Rea, Nicoletta Pellegrinia, Anna Proteggentea, Ananth Pannalaa, Min Yanga and Catherine Rice-Evans, a

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http://dx.doi.org/10.1016/S0891-5849(98)00315-3

3. Analytica Chimica Acta
Volume 526, Issue 1, 15 November 2004, Pages 63-68

Stopped-flow method for assessment of pH and timing effect on the ABTS total antioxidant capacity assay

Eleni P. Labrinea and Constantinos A. Georgiou

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http://dx.doi.org/10.1016/j.aca.2004.09.040

4. Analytical Biochemistry
Volume 236, Issue 2, 1 May 1996, Pages 255-261

Inhibition by -Ascorbic Acid and Other Antioxidants of the 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic Acid) Oxidation Catalyzed by Peroxidase: A New Approach for Determining Total Antioxidant Status of Foods

M. B. Arnaoa, A. Canob, J. Hernández-Ruiza, F. García-Cánovasc and M. Acosta

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http://dx.doi.org/10.1006/abio.1996.0164

5. Food Chemistry
Volume 68, Issue 4, March 2000, Pages 457-462

Antioxidant activity of phenolics extracted from Olea europaea L. leaves

O. Benavente-García, , a, J. Castilloa, J. Lorentea, A. Ortuñob and J. A. Del Rio

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http://dx.doi.org/10.1016/S0308-8146(99)00221-6

6. Analytica Chimica Acta
Volume 563, Issues 1-2, 23 March 2006, Pages 101-108

Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

M.S. Fernández-Pachón, D. Villaño, A.M. Troncoso and M.C. García-Parrilla

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http://dx.doi.org/10.1016/j.aca.2005.09.057

7. Analytica Chimica Acta
Volume 531, Issue 1, 21 February 2005, Pages 25-32

Automatic sequential determination of the hydrogen peroxide scavenging activity and evaluation of the antioxidant potential by the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay in wines by sequential injection analysis

Paula C.A.G. Pinto, M. Lúcia M.F.S. Saraiva, , Salette Reis and José L.F.C. Lima

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http://dx.doi.org/10.1016/j.aca.2004.10.005

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