Joseph C. Scheerens

Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (FRAP) and 2,2‘-Diphenyl-1-picrylhydrazyl (DPPH) Methods

Mustafa Özgen, R. Neil Reese, Artemio Z. Tulio et al. · Journal of Agricultural and Food Chemistry · 2006 · 878 citations

Cyanidin 3-Rutinoside and Cyanidin 3-Xylosylrutinoside as Primary Phenolic Antioxidants in Black Raspberry

Artemio Z. Tulio, R. Neil Reese, Faith J. Wyzgoski et al. · Journal of Agricultural and Food Chemistry · 2008 · 164 citations

Common Antioxidant Assays, Primary Phenolic Antioxidants, Botany +11

Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (<i>Solanum tuberosum</i>)

Annette Wszelaki, Jeannine Delwiche, Sonia Walker et al. · Journal of the Science of Food and Agriculture · 2005 · 99 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +12

Influence of Cluster Thinning on Phenolic Composition, Resveratrol, and Antioxidant Capacity in Chambourcin Wine

Anton Prajitna, Imed Dami, Todd Steiner et al. · American Journal of Enology and Viticulture · 2007 · 76 citations

Food Chemistry, Food Bioactive Compound, Flavoromics +15

Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions

Tilak Ponappa, Joseph C. Scheerens, A. Raymond Miller · Journal of Food Science · 1993 · 74 citations

Food Chemistry, Predominant Polyamines, Polyamines Increases Firmness +14