Concepedia
Food Chemistry · 2008 · 176 citations · 27 references
AgricultureCrop SciencesPlant SciencesPlant GeneticsGermplasm CharacterizationMorphological CharacterizationChemical PropertiesCultivar Differences In FlavorGenotype-environment Interaction In FlavorPreliminary Investigation
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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
Total Phenol Analysis: Automation and Comparison with Manual Methods
Karen Slinkard, Vernon L. Singleton · American Journal of Enology and Viticulture · 1977 · 3K citations
Agriculture, Chemistry, Enology +16
Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of<i>Vaccinium</i>Species
Ronald L. Prior, Guohua Cao, E. Sofić et al. · Journal of Agricultural and Food Chemistry · 1998 · 1.3K citations
Agriculture, Botany, Plant Sciences +13
Anti-oxidant activity and total phenolic content of some Asian vegetables
Charanjit Kaur, Harish C. Kapoor · International Journal of Food Science & Technology · 2002 · 1.2K citations
Agriculture, Food Science, Plant Sciences +14
Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: <i>Vaccinium</i>,<i>Rubus</i>, and<i>Ribes</i>
R. A. Moyer, Kim E. Hummer, Chad E. Finn et al. · Journal of Agricultural and Food Chemistry · 2001 · 953 citations
Agriculture, Botany, Plant Sciences +16