Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

Agriculture, Biochemistry, Chemistry +17

Environmental Significance of Anthocyanins in Plant Stress Responses

Linda Chalker‐Scott · Photochemistry and Photobiology · 1999 · 1.6K citations · Full text

Life Sciences, Plant Biology, Plant Sciences +16

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

Agriculture, Nutrition, Nutritional Sciences +14

Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

Ki Won Lee, Young Jun Kim, Hyong Joo Lee et al. · Journal of Agricultural and Food Chemistry · 2003 · 745 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of Plant Growth Temperature on Antioxidant Capacity in Strawberry

Shiow Y. Wang, Wei Zheng · Journal of Agricultural and Food Chemistry · 2001 · 486 citations

Agriculture, Plant Biology, Plant Sciences +14