Evaluation of Minerals, Phytochemical Compounds and Antioxidant Activity of Mexican, Central American, and African Green Leafy Vegetables

Antioxidant activity and phenolic compounds in 32 selected herbs

Jan Oszmiański, R CZEMERYS · Food Chemistry · 2007 · 2K citations

Life Sciences, Botany, Plant Sciences +14

Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2004 · 1.7K citations

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High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format

Dejian Huang, Boxin Ou, Maureen Hampsch‐Woodill et al. · Journal of Agricultural and Food Chemistry · 2002 · 1.6K citations

Agriculture, Biochemistry, Food Science +13

Importance of Insoluble-Bound Phenolics to Antioxidant Properties of Wheat

Chandrika M. Liyana‐Pathirana, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2006 · 395 citations

Agriculture, Food Science, Nutritional Sciences +17

Measurement of reduced, oxidized and total ascorbate content in plants

Kelly M. Gillespie, Elizabeth A. Ainsworth · Nature Protocols · 2007 · 333 citations

Life Sciences, Biochemistry, Plant Sciences +7