Nutritional characterisation and bioactive components of commercial carobs flours

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 Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Raquel Pulido, Laura Bravo, Fulgêncio Saura-Calixto · Journal of Agricultural and Food Chemistry · 2000 · 2.1K citations

Agriculture, Biochemistry, Food Science +15

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Jara Pérez‐Jiménez, Sara Arranz, María Tabernero et al. · Food Research International · 2007 · 708 citations

Agriculture, Food Science, Nutritional Sciences +14

Determination of Chemical Composition of Carob (Ceratonia siliqua): Protein, Fat, Carbohydrates, and Tannins

Rossella Avallone, Maria Plessi, Mario Baraldi et al. · Journal of Food Composition and Analysis · 1997 · 242 citations · Full text

Agriculture, Biochemistry, Food Science +14

Processing and characterization of carob powder

Adel M. Yousif · Food Chemistry · 2000 · 230 citations

Natural Sciences, Food Science, Materials Science +7