Review of non-enzymatic browning and antioxidant capacity in processed foods

Use of a free radical method to evaluate antioxidant activity

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Polyphenolics, Biochemistry, Medicine +9

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.5K citations · Full text

Agricultural Chemistry, Antioxidative Activities, Biochemistry +3

High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants

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Influence of processing on the antioxidant properties of fruit and vegetables

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Food Chemistry, Nutrition, Food Bioactive Compound +6

Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK

David J. Hart, KJ Scott · Food Chemistry · 1995 · 727 citations

Food Chemistry, Nutrition, Hplc Method +8