Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

Life Sciences, Biochemistry, Medicinal Chemistry +14

Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

Nalur C. Shantha, Eric A. Decker · Journal of AOAC International · 1994 · 1.5K citations

Agriculture, Biochemistry, Food Science +17

Antioxidant and Antiradical Activities of Flavonoids

Stanisław Burda, Wiesław Oleszek · Journal of Agricultural and Food Chemistry · 2001 · 1.2K citations

Life Sciences, Biochemistry, Botany +7

Radical scavenging ability of polyphenolic compounds towards DPPH free radical

Débora Villaño, María‐Soledad Fernández‐Pachón, Marı́a Luisa Moyá et al. · Talanta · 2006 · 918 citations

Agriculture, Biochemistry, Chemistry +7

Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

E. N. Frankel, Shu‐Wen Huang, Joseph Kanner et al. · Journal of Agricultural and Food Chemistry · 1994 · 710 citations

Agriculture, Biochemistry, Food Science +7