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Food Chemistry · 2021 · 56 citations · 29 references
Life SciencesBiochemistryNutritional SciencesBioavailabilityFood ChemistryHuman NutritionAntioxidant DefenseBioactive Food ComponentsFood AntioxidantsAntioxidant BioavailabilityAntioxidant Capacity AssaysAntioxidant Natural ProductsDietary AntioxidantsNatural Antioxidants
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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
Life Sciences, Biochemistry, Physiology +15
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus
Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text
Agriculture, Food Science, Nutritional Sciences +6
Determination of drug permeability and prediction of drug absorption in Caco-2 monolayers
Ina Hubatsch, Eva Ragnarsson, Per Artursson · Nature Protocols · 2007 · 1.5K citations
Pharmacy, Pharmaceutics, Pharmacology +14
Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic Phytochemicals
Dae‐Ok Kim, Ki Won Lee, Hyong Joo Lee et al. · Journal of Agricultural and Food Chemistry · 2002 · 1K citations
Agriculture, Food Science, Food Analysis +13
Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion
M BERMUDEZSOTO, Francisco A. Tómas‐Barberán, María‐Teresa García‐Conesa · Food Chemistry · 2006 · 543 citations
Agriculture, Food Science, Nutritional Sciences +14