Concepedia

Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

Jan Bedrníček, Dana Jirotková, J. Kadlec, Ivana Laknerová, Naděžda Vrchotová, Jan Třı́ska, Eva Samková, Pavel Smetana

Food Chemistry · 2020 · 57 citations · 34 references

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34

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

Stéphanie Dudonné, Xavier Vitrac, Philippe Coutière et al. · Journal of Agricultural and Food Chemistry · 2009 · 1.8K citations

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Antioxidant and anti-inflammatory activities of quercetin and its derivatives

Marija Lesjak, Ivana Beara, Nataša Simin et al. · Journal of Functional Foods · 2017 · 838 citations · Full text

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The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination

Juan Carlos Sánchez-Rangel, Jorge Benavides, J. Basilio Heredia et al. · Analytical Methods · 2013 · 762 citations

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The Gluten-Free Diet: Safety and Nutritional Quality

Letizia Saturni, Gianna Ferretti, Tiziana Bacchetti · Nutrients · 2010 · 339 citations · Full text

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