Items where Kingston Author is "Chohan, Magali"
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Number of items: 7.
Baker, Iona, Chohan, Magali and Opara, Elizabeth I (2013) Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg. Plant Foods for Human Nutrition, 68(4), pp. 364-369. ISSN (print) 0921-9668
Chohan, Magali, Naughton, Declan, Jones, Lucy and Opara, Elizabeth (2012) An investigation of the relationship between the anti-inflammatory activity, polyphenolic content and antioxidant activities of cooked and in vitro digested culinary herbs. Oxidative Medicine and Cellular Longevity, 2012, ISSN (print) 1942-0900
Chohan, Magali, Forster-Wilkins, Gary and Opara, Elizabeth I (2008) Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS[sup]*+ radical cation assay. Plant Foods for Human Nutrition, 63(2), pp. 47-52. ISSN (print) 0921-9668
Conference or Workshop Item
Baker, I., Chohan, M. and Opara, E.I. (2011) The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices. In: From plough through practice to policy; 04 - 06 Jul 2011, Reading, U.K.. (Unpublished)
Chohan, Magali B.N., Naughton, Declan P, Jones, Lucy A and Opara, Elizabeth I (2010) An investigation of the relationship between the anti-inflammatory properties and the polyphenolic antioxidant activities of culinary herbs. In: XXVth International Conference on Polyphenols; 24 - 27 Aug 2010, Montpellier, France.
Chohan, Magali, Naughton, Declan, Jones, Lucy and Opara, Elizabeth I (2008) The impact of digestion and absorption on the antioxidant capacities and total phenolic contents of a selection of cooked culinary herbs. In: XXIVth International Conference on Polyphenols; 08 - 11 Jul 2008, Salamanca, Spain.
Chohan, M. B. N. (2011) The impact of digestion and gut bioavailability, in vitro, on the polyphenolic associated activity of cooked culinary herbs. (PhD thesis), Kingston University.