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

Iris F. F. Benzie, JJ Strain

Analytical Biochemistry

BiochemistryFrap AssayFerric Reducing AbilityPhysiologyLipid Peroxidation +4

Food, nutrition, physical activity, and the prevention of cancer: a global perspective

Michael Marmot, Tola Atinmo, T. Byers, +18

Choice Reviews Online

NutritionPhysical ActivityNutritional EpidemiologyEpidemiology Of CancerPublic Health Nutrition +14

World Cancer Research Fund, American Institute for Cancer Research. Second Expert Report, Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective. United Kingdom: WCRF/AICR, 2001

Eduardo Lazcano‐Ponce

Salud Pública de México

NutritionPhysical ActivityNutritional EpidemiologyCancer EpidemiologyMedicine +12

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu

Food Chemistry

Food ChemistryNutritionGreen VegetablesPolyphenolicsFood Bioactive Compound +5

Antioxidant activities of aqueous extracts of selected plants

Susan Wong, Lai Peng Leong, J WILLIAMKOH

Food Chemistry

BotanyMedicineToxicologyAntioxidant ActivitiesPhytochemical +3

Total antioxidant activity and phenolic content in selected vegetables

Amin Ismail, Z.M. MARJAN, C. Foong

Food Chemistry

Food ChemistryNutritionFood Bioactive CompoundPhenolic ContentPhytochemical +2

Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay

Iris F. F. Benzie, Yim Tong Szeto

Journal of Agricultural and Food Chemistry

Food ChemistryFood Bioactive CompoundMedicineVitro Antioxidant PowerCamellia Sinensis +7

Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

Donglin Zhang, Yasunori Hamauzu

Food Chemistry

Food ChemistryNutritionAscorbic AcidCarotenoidFood Bioactive Compound +3

Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice

Ronald E. Wrolstad

Journal of Agricultural and Food Chemistry

EngineeringFlavoromicsFood AnalysisAgricultural EconomicsAltmetric Attention Score +15

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Bente Halvorsen, Monica Hauger Carlsen, Katherine M. Phillips, +4

American Journal of Clinical Nutrition

Food ChemistryNutritionFood Bioactive CompoundDietary ExposureRedox-active Compounds +8