Concepedia

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

Domingo Ruiz‐Cano, Francisca Pérez‐Llamas, María José Frutos Fernández, Marino B. Arnao, Cristóbal Espinosa‐Ruíz, José Ángel López‐Jiménez, Julián Castillo, Salvador Zamora

Food Chemistry · 2014 · 90 citations · 38 references

DOI

Concepts

References

38

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

, , +17

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

Analysis of propolis: some parameters and procedures for chemical quality control

Ricardo G Woisky, Antônio Salatino · Journal of Apicultural Research · 1998 · 1.4K citations

, , +15

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

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 881 citations

, , +11