J. Lachman

Buckwheat—the source of antioxidant activity in functional foods

M. Holasová, Vlasta Fiedlerová, H Smrcinova et al. · Food Research International · 2002 · 420 citations

Food Chemistry, Nutrition, Food Function +6

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

J. Lachman, Matyáš Orsák, A. Hejtmánková et al. · LWT · 2009 · 215 citations

Food Chemistry, Total Phenolics, Antioxidant Activity +5

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

J. Lachman, K. Hamouz, Miloslav Šulc et al. · Food Chemistry · 2008 · 173 citations

Food Chemistry, Total Anthocyanins, Phytochemistry +5

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

Zora Kotíková, J. Lachman, A. Hejtmánková et al. · LWT · 2011 · 172 citations · Full text

Food Chemistry, Antioxidant Content, Agricultural Chemistry +10

Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties

J. Lachman, David Proněk, A. Hejtmánková et al. · Horticultural Science · 2003 · 152 citations · Full text