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propyl gallate and 3,4-dihydroxyphenylethanol

propyl gallate has been researched along with 3,4-dihydroxyphenylethanol in 2 studies

Research

Studies (2)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	2 (100.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Alonso, A; Fernández-Bolaños, J; Medina, I; Pazos, M; Torres, JL	1
Lois, S; Medina, I; Pazos, M; Torres, JL	1

Other Studies

2 other study(ies) available for propyl gallate and 3,4-dihydroxyphenylethanol

Article	Year
Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. Journal of agricultural and food chemistry, 2006, Jan-25, Volume: 54, Issue:2 Topics: Animals; Antioxidants; Chemical Phenomena; Chemistry, Physical; Food Preservation; Freezing; Fruit; Olive Oil; Perciformes; Phenols; Phenylethyl Alcohol; Plant Oils; Proanthocyanidins; Propyl Gallate; Vitis	2006
Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics. Journal of agricultural and food chemistry, 2006, Jun-14, Volume: 54, Issue:12 Topics: Animals; Antioxidants; Chemical Phenomena; Chemistry, Physical; Fruit; Gadiformes; Hemoglobins; Iron; Lipid Peroxidation; Microsomes; Olive Oil; Oxidation-Reduction; Phenols; Phenylethyl Alcohol; Plant Oils; Proanthocyanidins; Propyl Gallate; Vitis	2006

Article

Year

Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets.

Journal of agricultural and food chemistry, 2006, Jan-25, Volume: 54, Issue:2

Topics: Animals; Antioxidants; Chemical Phenomena; Chemistry, Physical; Food Preservation; Freezing; Fruit; Olive Oil; Perciformes; Phenols; Phenylethyl Alcohol; Plant Oils; Proanthocyanidins; Propyl Gallate; Vitis

2006

Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics.

Journal of agricultural and food chemistry, 2006, Jun-14, Volume: 54, Issue:12

Topics: Animals; Antioxidants; Chemical Phenomena; Chemistry, Physical; Fruit; Gadiformes; Hemoglobins; Iron; Lipid Peroxidation; Microsomes; Olive Oil; Oxidation-Reduction; Phenols; Phenylethyl Alcohol; Plant Oils; Proanthocyanidins; Propyl Gallate; Vitis

2006