Kurt A. Reynertson

Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

Kurt A. Reynertson, Hui Yang, Bei Jiang et al. · Food Chemistry · 2008 · 347 citations · Full text

Wine Perception, Quantitative Analysis, Phytochemical +4

Anthocyanin antioxidants from edible fruits

Linda Saxe Einbond, Kurt A. Reynertson, Xiao‐Dong Luo et al. · Food Chemistry · 2003 · 304 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

Bioactive Depsides and Anthocyanins from Jaboticaba (<i>Myrciaria </i><i>c</i><i>auliflora</i>)

Kurt A. Reynertson, Alison Wallace, Seiji Adachi et al. · Journal of Natural Products · 2006 · 150 citations

Polyphenolics, Biochemistry, Medicine +11

Antioxidant Potential of Seven Myrtaceous Fruits

Kurt A. Reynertson, Margaret J. Basile, Edward J. Kennelly · Ethnobotany Research and Applications · 2005 · 144 citations · Full text

Food Chemistry, Nutrition, Southeast Asia +13

Cytotoxic chalcones and antioxidants from the fruits of Syzygium samarangense (Wax Jambu)

Mario J. Simirgiotis, Seiji Adachi, Satoshi To et al. · Food Chemistry · 2007 · 132 citations · Full text

Food Chemistry, Bioorganic Chemistry, Food Bioactive Compound +11