Comparison of the antioxidant activity of two Spanish onion varieties

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds

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Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands

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Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative Study

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