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

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The CIEDE2000 color-difference formula: Implementation notes, supplementary test data, and mathematical observations

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Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits

Michaël G. L. Hertog, P.C.H. Hollman, Dini P. Venema · Journal of Agricultural and Food Chemistry · 1992 · 711 citations

Agriculture, Food Science, Nutritional Sciences +12

Phenolic compounds in fruits – an overview

Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Manuel S. V. Plata‐Oviedo et al. · International Journal of Food Science & Technology · 2012 · 549 citations

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