Concepedia
LWT · 2005 · 133 citations · 33 references
Food ChemistryFood Bioactive CompoundChinese Yellow WineWine PerceptionPhytochemistryPhytochemicalHealth Sciences
33
Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.
Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.5K citations · Full text
Agricultural Chemistry, Antioxidative Activities, Biochemistry +3
Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion
Kazuko Shimada, Kuniko. Fujikawa, Keiko. Yahara et al. · Journal of Agricultural and Food Chemistry · 1992 · 3.1K citations
Food Chemistry, Cyclodextrin Emulsion, Agricultural Chemistry +13
Total Phenol Analysis: Automation and Comparison with Manual Methods
Karen Slinkard, Vernon L. Singleton · American Journal of Enology and Viticulture · 1977 · 3.1K citations
Engineering, Food Analysis, Polyphenolics +16
Karen Slinkard, Vernon L. Singleton · American Journal of Enology and Viticulture · 1977 · 3K citations
Modern Methods of Plant Analysis
R C Roark · Journal of AOAC INTERNATIONAL · 1956 · 2.2K citations
Plant Analysis, Engineering, Botany +5