Concepedia

Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts

Vasil Shikov, Dietmar R. Kammerer, Kiril Mihalev, Plamen Mollov, Reinhold Carle

Food Research International · 2011 · 29 citations · 31 references

DOI

Concepts

References

31

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 · 21.9K citations

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Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

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By-products of plant food processing as a source of functional compounds — recent developments

Andreas Schieber, Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2001 · 1.3K citations

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Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures

Robin van den Berg, Guido R.M.M. Haenen, Henk van den Berg et al. · Food Chemistry · 1999 · 761 citations

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Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 569 citations

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