Concepedia

Effect of vacuum–grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry

Ah‐Na Kim, Kyo‐Yeon Lee, Eun Ji Jeong, Si Won, Bo Gyeong Kim, William L. Kerr, Sung‐Gil Choi

LWT · 2020 · 34 citations · 27 references

DOI

Concepts

References

27

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 · 25.6K citations

, , +11

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 · 22.5K citations

, , +15

Antioxidant Determinations by the Use of a Stable Free Radical

Marsden S. Blois · Nature · 1958 · 12.8K citations

, , +12

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

, , +14

Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit

Ommol Banin Sogvar, Mahmoud Koushesh Saba, Aryou Emamifar · Postharvest Biology and Technology · 2015 · 412 citations

, , +17