Loss and/or formation of antioxidants during food processing and storage

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Engineering, Food Analysis, Altmetric Attention Score +17

Free Radicals, Lipid Peroxidation and Cancer

John M.C. Gutteridge · FEBS Letters · 1982 · 134 citations · Full text

Lipid Peroxidation, Free Radicals, Reactive Oxygen Specie +4

The antioxidant capacity of complex mixtures by kinetic analysis of crocin bleaching inhibition

Franco Tubaro, Elena Micossi, Fulvio Ursini · Journal of the American Oil Chemists Society · 1996 · 109 citations

Food Chemistry, Food Preservatives, Food Bioactive Compound +14

Stability of antioxidants formed from histidine and glucose by the Maillard reaction

Hans Lingnert, George R. Waller · Journal of Agricultural and Food Chemistry · 1983 · 65 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +20

The Food Composition Database for an Italian Food Frequency Questionnaire

Simonetta Salvini, Patrizia Gnagnarella, Maria Parpinel et al. · Journal of Food Composition and Analysis · 1996 · 62 citations

Food Choice, Nutrition, Body Composition +7