Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

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

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

Agriculture, Food Science, Nutritional Sciences +17

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

Agriculture, Biochemistry, Food Science +14

Tocopherols and total phenolics in 10 different nut types

M. Kornsteiner, Karl‐Heinz Wagner, Ibrahim Elmadfa · Food Chemistry · 2005 · 642 citations

Agriculture, Food Science, Nutritional Sciences +14

Evaluation of the Antioxidant Potential of Natural Products

Sang Kook Lee, Zakaria H. Mbwambo, HaSook Chung et al. · Combinatorial Chemistry & High Throughput Screening · 1998 · 626 citations

Medicine, Oncology, Pharmacology +15