Concepedia
Food Science and Biotechnology · 2010 · 51 citations · 24 references
AgricultureEnologyFood ChemistrySeed Nutritional CompositionAntioxidant Activity AssaysHeating Curves
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Antioxidant activity applying an improved ABTS radical cation decolorization assay
Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations
Life Sciences, Biochemistry, Toxicology +11
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations
Agriculture, Food Science, Nutritional Sciences +17
Review of non-enzymatic browning and antioxidant capacity in processed foods
Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations
Agriculture, Food Science, Nutritional Sciences +14
Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
Youngbo Choi, S.M. Lee, Jiyeon Chun et al. · Food Chemistry · 2005 · 622 citations
Agriculture, Biochemistry, Food Science +12
Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peels
Seok‐Moon Jeong, Soyoung Kim, Dong-Ryul Kim et al. · Journal of Agricultural and Food Chemistry · 2004 · 560 citations
Agriculture, Biochemistry, Food Science +16