Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content

Use of a free radical method to evaluate antioxidant activity

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A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

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Thermal degradation of anthocyanins and its impact on color and<i>in vitro</i>antioxidant capacity

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Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

Aneta Wojdyło, Adam Figiel, Jan Oszmiański · Journal of Agricultural and Food Chemistry · 2009 · 374 citations

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