Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 870 citations

Food Chemistry, Nutrition, Green Vegetables +7

Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions

Henryk Zieliński, Hanna Kozłowska · Journal of Agricultural and Food Chemistry · 2000 · 775 citations

Vitamin E Is Essential for Seed Longevity and for Preventing Lipid Peroxidation during Germination

Scott E. Sattler, Laura U. Gilliland, Maria Magallanes‐Lundback et al. · The Plant Cell · 2004 · 652 citations · Full text

Nutrition, Engineering, Botany +23

Nutritional Value and Use of the Andean Crops Quinoa (<i>Chenopodium quinoa</i>) and Kañiwa (<i>Chenopodium pallidicaule</i>)

Ritva Repo‐Carrasco‐Valencia, Carmen Rosa Aguirre Espinoza, Sven‐Erik Jacobsen · Food Reviews International · 2003 · 622 citations

Nutrition, Andean Crops Quinoa, Engineering +18

Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom

Youngbo Choi, S.M. Lee, Jiyeon Chun et al. · Food Chemistry · 2005 · 613 citations

Food Chemistry, Polyphenolic Compounds, Antioxidant Activities +4