Concepedia

Impact of processing of red beet on betalain content and antioxidant activity

Kavitha Ravichandran, Nay Min Min Thaw Saw, Adel Abdelrazek Abdelazim Mohdaly, Ahmed M. M. Gabr, Anja Kastell, Heidi Riedel, Zhenzhen Cai, Dietrich Knorr, Iryna Smetanska

Food Research International · 2011 · 390 citations · 31 references

DOI

Concepts

References

31

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

Phenol Antioxidant Quantity and Quality in Foods:  Fruits

Joe A. Vinson, Xue‐Hui Su, Ligia Zubik et al. · Journal of Agricultural and Food Chemistry · 2001 · 1.2K citations

, , +17

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

, , +14

Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Joe A. Vinson, Hao Yong, Xue‐Hui Su et al. · Journal of Agricultural and Food Chemistry · 1998 · 942 citations

, , +17

Processed Sweet Corn Has Higher Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Rui Hai Liu · Journal of Agricultural and Food Chemistry · 2002 · 906 citations

, , +16