Donald B. McPhail

The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices

Peter T. Gardner, Tamsin A.C. White, Donald B. McPhail et al. · Food Chemistry · 2000 · 705 citations

Food Chemistry, Nutrition, Carotenoid +7

Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines

Jennifer M. Burns, Peter T. Gardner, Jennifer O’Neil et al. · Journal of Agricultural and Food Chemistry · 1999 · 447 citations

Antioxidant Efficacy of Phytoestrogens in Chemical and Biological Model Systems

Julie H. Mitchell, Peter T. Gardner, Donald B. McPhail et al. · Archives of Biochemistry and Biophysics · 1998 · 323 citations

Biochemistry, Medicine, Lipid Peroxidation +8

Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

Karin Schwarz, Grete Bertelsen, Lise R. Nissen et al. · European Food Research and Technology · 2001 · 298 citations

Food Chemistry, Principal Antioxidant Compounds, Polyphenolics +9

Kinetic and Stoichiometric Assessment of the Antioxidant Activity of Flavonoids by Electron Spin Resonance Spectroscopy

Donald B. McPhail, Richard C. Hartley, Peter T. Gardner et al. · Journal of Agricultural and Food Chemistry · 2003 · 125 citations