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Publications by Joe Vinson

Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs

Health Professions

English

Related publications

Kinetic Changes of Polyphenols, Anthocyanins and Antioxidant Capacity in Forced Aged Hibiscus Ale Beer

Journal of the Institute of Brewing

English

Low-Energy Cranberry Juice Decreases Lipid Oxidation and Increases Plasma Antioxidant Capacity in Women With Metabolic Syndrome

Nutrition Research

English

Antioxidant Properties of a Parsley (Petroselinum Crispum) Juice Rich in Polyphenols and Nitrites

Current Research in Nutrition and Food Science

English

Health-Promoting Phytochemicals and Antioxidant Capacity in Different Organs From Six Varieties of Chinese Kale

Scientific Reports

Multidisciplinary

English

DNA Catabolites in Triathletes: Effects of Supplementation With an Aronia–citrus Juice (Polyphenols-Rich Juice)

Food and Function

English

Investigation of the Properties of Cranberry Juice as a Preservative in Mayonnaise Formulations

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences

English

Dendrimers Bind Antioxidant Polyphenols and cisPlatin Drug

Multidisciplinary

English

Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide

Food Research International

English

Evaluation of Total Antioxidant Capacity of Saliva in High School Students

Global journal of health science

English