Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

Anna Floegel, Dae‐Ok Kim, Sang‐Jin Chung et al. · Journal of Food Composition and Analysis · 2011 · 1.8K citations

Agriculture, Biochemistry, Food Science +12

Potassium Iodide as a Chemical Actinometer for 254 nm Radiation: Use of lodate as an Electron Scavenger

Ronald O. Rahn · Photochemistry and Photobiology · 1997 · 365 citations

Natural Sciences, Chemistry, Analytical Chemistry +10

Ultraviolet treatment of orange juice

Mai Thu Thi Tran, Mohammed Farid · Innovative Food Science & Emerging Technologies · 2004 · 313 citations

Agriculture, Food Science, Fruit Science +8

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

Alessandra Del, Antonio Piga, V. Vacca et al. · Food Chemistry · 2003 · 292 citations

Agriculture, Biochemistry, Food Science +14

Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

Rodrigo Scherer, A. C. P. Rybka, Cristiano Augusto Ballus et al. · Food Chemistry · 2012 · 258 citations · Full text

Agriculture, Chemistry, Food Science +10