Concepedia
Food Chemistry · 2018 · 10 citations · 29 references
29
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 · 24.9K citations
Biochemistry, Medicine, Radical (Chemistry) +6
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 · 21.9K citations
Biochemistry, Frap Assay, Ferric Reducing Ability +6
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
Jia Zhishen, Tang Mengcheng, Jianming Wu · Food Chemistry · 1999 · 8.4K citations
Food Chemistry, Flavonoid Contents, Botany +8
A procedure to measure the antiradical efficiency of polyphenols
Concepción Sánchez-Moreno, José A. Larrauri, Fulgêncio Saura-Calixto · Journal of the Science of Food and Agriculture · 1998 · 2K citations
Food Chemistry, Polyphenolics, Antiradical Efficiency +13
HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan
Haşim Kelebek, Serkan Selli, Ahmet Canbaş et al. · Microchemical Journal · 2008 · 374 citations
Food Chemistry, Polyphenolics, Food Bioactive Compound +9