Maize bran/oat flour extruded breakfast cereal: A novel source of complex polysaccharides and an antioxidant

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 · 21.9K citations

Biochemistry, Frap Assay, Ferric Reducing Ability +6

The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition

Joachim K�hnau · World review of nutrition and dietetics · 2015 · 1.5K citations

Nutrition, Nutraceutical Ingredient, Polyphenolics +20

Cross-Linking of Matrix Polymers in the Growing Cell Walls of Angiosperms

Stephen C. Fry · Annual Review of Plant Physiology · 1986 · 1.2K citations

Engineering, Botany, Soil Salinity +23

Laboratory methods for sensory evaluation of food

Elizabeth Larmond · 1977 · 984 citations

Sensory Science (Food Sensory Science), Sensory Science, Sensometrics +4

Gelatinization of corn grits by roll- and extrusion-cooking

Robin C. Anderson, H. F. Conway, V. F. Pfeifer et al. · Medical Entomology and Zoology · 1969 · 922 citations

Biomanufacturing, Food Engineering, Grain Quality +2