Stephen T. Talcott

Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (<i>Capsicum </i>Species) As Influenced by Maturity

Luke R. Howard, Stephen T. Talcott, Carmen Hernández‐Brenes et al. · Journal of Agricultural and Food Chemistry · 2000 · 660 citations

Food Chemistry, Nutrition, Carotenoid +13

Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits

Kanjana Mahattanatawee, John A. Manthey, Gary A. Luzio et al. · Journal of Agricultural and Food Chemistry · 2006 · 403 citations

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Youngmok Kim, Kevin Goodner, Jong-Dae Park et al. · Food Chemistry · 2011 · 253 citations

Food Chemistry, Volatile Composition, Tea Fermentation +4

Pharmacokinetics of Anthocyanins and Antioxidant Effects after the Consumption of Anthocyanin-Rich Açai Juice and Pulp (Euterpe oleracea Mart.) in Human Healthy Volunteers

Susanne U. Mertens‐Talcott, Jolian Rios, Petra Jilma‐Stohlawetz et al. · Journal of Agricultural and Food Chemistry · 2008 · 248 citations

Phytochemical Composition and Pigment Stability of Açai (<i>Euterpe oleracea </i>Mart.)

David Del Pozo-Insfran, Carmen Hernández‐Brenes, Stephen T. Talcott · Journal of Agricultural and Food Chemistry · 2004 · 240 citations

Food Chemistry, Ascorbic Acid, Natural Pigments +12