Concepedia

Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage

Daniela F. Olivera, Sonia Zulma Viña, Claudio M. Marani, Ricardo M. Ferreyra, Alicia Mugridge, Alicia R. Chaves, Rodolfo H. Mascheroni

Journal of Food Engineering · 2007 · 101 citations · 28 references

DOI

Concepts

References

28

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Dae‐Ok Kim, Seung Weon Jeong, Chang Yeol Lee · Food Chemistry · 2003 · 1.8K citations

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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

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Influence of processing on the antioxidant properties of fruit and vegetables

Maria Cristina Nicoli, Monica Anese, Maria Parpinel · Trends in Food Science & Technology · 1999 · 838 citations

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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

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