[{"data": {"name": "Assay of the antioxidant capacity of foods using an iron(II)-catalysed lipid peroxidation model for greater nutritional relevance", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "H\u00e9l\u00e8ne L. Brangoulo", "@type": "Person"}, {"name": "Peter C. Molan", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://researchcommons.waikato.ac.nz/bitstream/10289/4687/3/Brangoulo%20Molan%202010.pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "Elsevier BV", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1016/j.foodchem.2010.09.099", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCheePPNPtX5Q-CTLKLXuGRtFFj-CD7bSiLE3Sm6n-CR4GtsoK83K3u", "propertyID": "ISCC"}], "datePublished": "2011-04-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]