Antioxidant activity and phenolic content of Portuguese wine aged brandies

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Contribution of trends in survival and coronar y-event rates to changes in coronary heart disease mortality: 10-year results from 37 WHO MONICA Project populations

Hugh Tunstall‐Pedoe, Kari Kuulasmaa, Markku Mähönen et al. · The Lancet · 1999 · 1.4K citations

Medicine, Cardiology, Health Sciences +14

Phenol Antioxidant Quantity and Quality in Foods:  Fruits

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Agriculture, Food Science, Nutritional Sciences +17

Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids

Zbigniew Sroka, Wojciech Cisowski · Food and Chemical Toxicology · 2003 · 937 citations

Life Sciences, Biochemistry, Food Science +15

Ferulic acid: pharmaceutical functions, preparation and applications in foods

Shiyi Ou, Kin‐Chor Kwok · Journal of the Science of Food and Agriculture · 2004 · 857 citations

Agriculture, Food Science, Pharmacology +15