Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

Life Sciences, Biochemistry, Food Chemistry +11

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

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

Life Sciences, Biochemistry, Physiology +15

Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits

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Agriculture, Food Science, Plant Sciences +17

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2009 · 586 citations

Agriculture, Food Science, Plant Sciences +17

Effects of high-hydrostatic-pressure processes on food safety and quality

Dietrich Knorr · Food technology · 1993 · 376 citations

Agriculture, Food Science, Food Engineering +15