Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study

M.G.L Hertog, Edith J. M. Feskens, Daan Kromhout et al. · The Lancet · 1993 · 4.4K citations · Full text

Medicine, Cardiology, Nutritional Sciences +16

Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals

Rui Hai Liu · American Journal of Clinical Nutrition · 2003 · 2.2K citations

Agriculture, Nutrition, Nutritional Sciences +12

Balancing Life-Style and Genomics Research for Disease Prevention

Walter C. Willett · Science · 2002 · 874 citations

Life Sciences, Genetics, Preventive Medicine +13

Comparison of some biochemical characteristics of different citrus fruits

Shela Gorinstein, Olga Martı́n-Belloso, Yong‐Seo Park et al. · Food Chemistry · 2001 · 568 citations

Agriculture, Biochemistry, Food Science +14

Antioxidants and disease: More questions than answers

Norman J. Temple · Nutrition Research · 2000 · 476 citations

Life Sciences, Nutrition, Nutritional Sciences +12