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Agriculture, Food Science, Plant Sciences +15

HPLC-UV-MS Profiles of Phenolic Compounds and Antioxidant Activity of Fruits from Three Citrus Species Consumed in Northern Chile

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Agriculture, Food Science, Plant Sciences +13

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

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Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

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Total phenolic contents and antioxidant capacities of 51 edible and wild flowers

Anna Li, Sha Li, Hua‐Bin Li et al. · Journal of Functional Foods · 2013 · 262 citations · Full text

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