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Effects of prolonged heating on antioxidant activity and colour of honey

Nihal Türkmen, Ender Sinan Poyrazoğlu, Y. Sedat Velioğlu

Food Chemistry · 2005 · 287 citations · 29 references

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References

29

Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen Species

Gow‐Chin Yen · Journal of Agricultural and Food Chemistry · 1994 · 1.1K citations

, , +8

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

, , +14

Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

Donglin Zhang, Yasunori Hamauzu · Food Chemistry · 2004 · 706 citations

, , +12

Flavonoids: Dietary occurrence and biochemical activity

Julia Peterson, Johanna Dwyer · Nutrition Research · 1998 · 604 citations

, , +14

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

Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 575 citations

, , +5