A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

Life Sciences, Biochemistry, Medicinal Chemistry +14

Separation of Grape and Wine Proanthocyanidins According to Their Degree of Polymerization

Baoshan Sun, Conceição Leandro, Jorge M. Ricardo‐da‐Silva et al. · Journal of Agricultural and Food Chemistry · 1998 · 297 citations

Agriculture, Chemistry, Food Science +16

SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS

DAN E. PRATT, PAULA M. BIRAC · Journal of Food Science · 1979 · 238 citations

Agriculture, Food Science, Nutritional Sciences +10

Isolation and Determination of Anthocyanins in Seed Coats of Black Soybean (<i>Glycine max</i> (L.) Merr.)

Myoung‐Gun Choung, In-Youl Baek, Sung-Taeg Kang et al. · Journal of Agricultural and Food Chemistry · 2001 · 231 citations

Agriculture, Biochemistry, Plant Sciences +9

Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products

Lalini Ramanathan, N.P. Das · Journal of Agricultural and Food Chemistry · 1992 · 192 citations

Agriculture, Biochemistry, Food Science +13