Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Xianli Wu, Gary R. Beecher, Joanne M. Holden, +3

Journal of Agricultural and Food Chemistry

Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative Study

Boxin Ou, Dejian Huang, Maureen Hampsch‐Woodill, +2

Journal of Agricultural and Food Chemistry

Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities

Mojca Škerget, Petra Kotnik, Majda Hadolin, +3

Food Chemistry

BotanyPlant MaterialsMedicineWine PerceptionAntioxidant Activities +5

Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Joe A. Vinson, Hao Yong, Xue‐Hui Su, +1

Journal of Agricultural and Food Chemistry

Food ChemistryNutritionVegetable PhenolsNutrient BioavailabilityFood Bioactive Compound +12

Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

Ock K. Chun, Dae‐Ok Kim, Nancy L. Smith, +3

Journal of the Science of Food and Agriculture

NutritionDaily ConsumptionPublic Health NutritionAgricultural EconomicsPolyphenolics +15

High-Flavonol Tomatoes Resulting from the Heterologous Expression of the Maize Transcription Factor Genes <i>LC</i> and <i>C1</i>

Arnaud Bovy, Ric C. H. de Vos, Mark S. Kemper, +8

The Plant Cell

Hierarchical metabolomics demonstrates substantial compositional similarity between genetically modified and conventional potato crops

Gareth Catchpole, Manfred Beckmann, David Enot, +9

Proceedings of the National Academy of Sciences

Metabolic Engineering of Potato Carotenoid Content through Tuber-Specific Overexpression of a Bacterial Mini-Pathway

Gianfranco Diretto, Salim Al‐Babili, Raffaela Tavazza, +3

PLoS ONE

Metabolic engineering of high carotenoid potato tubers containing enhanced levels of  -carotene and lutein

Laurence J. M. Ducreux

Journal of Experimental Botany

Antioxidant capacity of vegetables, spices and dressings relevant to nutrition

Paolino Ninfali, Gloria Mea, Samantha Giorgini, +2

British Journal Of Nutrition

Food ChemistryNutritionFood FunctionFood Bioactive CompoundMedicine +12