Concepedia
Food Chemistry · 2011 · 253 citations · 39 references
Food ChemistryVolatile CompositionTea FermentationCamellia SinensisPhytochemistryPhytochemicalOxidative Stress
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The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents
T. Swain, W. E. Hillis · Journal of the Science of Food and Agriculture · 1959 · 3.6K citations
Botany, Medicine, Bioanalysis +10
Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity
Gow‐Chin Yen, Hui-Yin Chen · Journal of Agricultural and Food Chemistry · 1995 · 2.6K citations
Food Chemistry, Food Preservatives, Their Antimutagenicity +14
Preharvest and postharvest factors influencing vitamin C content of horticultural crops
Seung K. Lee, Adel A. Kader · Postharvest Biology and Technology · 2000 · 2.4K citations
Vegetable Production, Nutrition, Engineering +10
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Nicoletta Pellegrini, Barbara Colombi, Daniele Del Rio et al. · Journal of Nutrition · 2003 · 1.5K citations
Food Chemistry, Nutrition, Polyphenolics +14
Tea and herbal infusions: Their antioxidant activity and phenolic profile
Ali Atoui · Food Chemistry · 2004 · 762 citations
Food Chemistry, Medicine, Herbal Medicine +6