ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION‐TYPE BROWNING REACTION

Peroxide formation as a measure of autoxidative deterioration

D. H. Wheeler · Journal of the American Oil Chemists Society · 1932 · 284 citations

Life Sciences, Biochemistry, Food Toxicology +13

Food Composition and Analysis

Howard O. Triebold, Leonard W. Aurand · Journal of AOAC INTERNATIONAL · 1964 · 234 citations

Agriculture, Chemistry, Food Science +9

Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

Norimasa Kirigaya, Hiromichi Kato, Masao Fujimaki · Agricultural and Biological Chemistry · 1968 · 53 citations · Full text

Agriculture, Biochemistry, Food Science +14

Amino‐hexose‐reductones as antioxidants. I. Vegetable oils

Chris Evans, Helen A. Moser, Patricia M. Cooney et al. · Journal of the American Oil Chemists Society · 1958 · 41 citations

Life Sciences, Biochemistry, Food Science +15

Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part I

Naohiko Yamaguchi, Yoshio Yokoo, Yoshito Koyama · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964 · 26 citations · Full text

Natural Sciences, Biochemistry, Chemistry +6