sesamol has been researched along with 2-tert-butylhydroquinone in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (25.00) | 18.2507 |
| 2000's | 1 (25.00) | 29.6817 |
| 2010's | 2 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Hasegawa, R; Hirose, M; Hoshiya, T; Ito, N; Shirai, T; Takaba, K; Tiwawech, D | 1 |
| Latha, RB | 1 |
| Jeong, MK; Lee, J; Park, CU; Yeo, JD | 1 |
| Hwang, HS; Liu, SX; Vermillion, K; Winkler-Moser, JK | 1 |
4 other study(ies) available for sesamol and 2-tert-butylhydroquinone
| Article | Year |
|---|---|
Suppression of diethylnitrosamine-initiated preneoplastic foci development in the rat liver by combined administration of four antioxidants at low doses.
Topics: Animals; Antioxidants; Benzodioxoles; Body Weight; Bromodeoxyuridine; Butylated Hydroxyanisole; Catechols; Diethylnitrosamine; Dose-Response Relationship, Drug; Drug Synergism; Glutathione Transferase; Hydroquinones; Liver; Liver Neoplasms, Experimental; Male; Organ Size; Phenols; Precancerous Conditions; Rats; Rats, Inbred F344 | 1992 |
Storage stability of sunflower oil with added natural antioxidant concentrate from sesame seed oil.
Topics: Antioxidants; Benzodioxoles; Drug Stability; Fatty Acids; Food Handling; Hydroquinones; Oxidation-Reduction; Peroxides; Phenols; Plant Oils; Seeds; Sesame Oil; Sunflower Oil | 2009 |
Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH method.
Topics: alpha-Tocopherol; Aniline Compounds; Antioxidants; Benzodioxoles; Biphenyl Compounds; Butylated Hydroxytoluene; Dietary Fats; Food Analysis; Food Preservation; Food Preservatives; Free Radical Scavengers; Hot Temperature; Hydroquinones; Linoleic Acids, Conjugated; Oxidation-Reduction; Phenols; Picrates; Spectrophotometry; Time Factors | 2010 |
Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility.
Topics: Antioxidants; Benzodioxoles; Carnosine; Cooking; Food Additives; Food Handling; Hot Temperature; Hydroquinones; Magnetic Resonance Spectroscopy; Oxidation-Reduction; Phenols; Soybean Oil; Thermogravimetry; Volatilization | 2014 |