The effect of Plantago seeds and husk on wheat dough and bread functional properties

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

Life Sciences, Biochemistry, Toxicology +11

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

Life Sciences, Biochemistry, Physiology +15

Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) during Maturation

Xiangqun Gao, Maria Ohlander, N. Jeppsson et al. · Journal of Agricultural and Food Chemistry · 2000 · 685 citations

Agriculture, Biochemistry, Plant Sciences +17

Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study

James A. Robertson, Francois D de Monredon, Patrick Dysseler et al. · LWT · 2000 · 586 citations

Agriculture, Food Science, Nutritional Sciences +17

The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk)

Milton H. Fischer, Nanxiong Yu, Gary R. Gray et al. · Carbohydrate Research · 2004 · 363 citations

Life Sciences, Botany, Plant Sciences +13