Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong, Unaroj Boonprakob, Kevin M. Crosby, +2

Journal of Food Composition and Analysis

Food ChemistryGuava Fruit ExtractsMedicineBioanalysisAntioxidant Activity +6

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

Anna Floegel, Dae‐Ok Kim, Sang‐Jin Chung, +2

Journal of Food Composition and Analysis

Food ChemistryNutritionFood Bioactive CompoundMedicineFood Analysis +6

Evaluation of certain food additives and contaminants

James L. Emerson

Journal of Food Composition and Analysis

Food ChemistryNutritionEnvironmental EngineeringChemical ContaminantsFood Contaminant +6

Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens

S.F. Chin, Wu Liu, J. M Storkson, +2

Journal of Food Composition and Analysis

Food ChemistryBiochemistryConjugated Dienoic IsomersOrganic ChemistryDietary Sources +4

The journal of food composition and analysis

William J. Darby

Journal of Food Composition and Analysis

NutritionBody CompositionFood CompositionFood AnalysisFood Systems +5

McCance and widdowson's the composition of foods

Jean A.T. Pennington

Journal of Food Composition and Analysis

Food ChemistryNutritionNovel FoodFood CompositionAgricultural Economics +5

An overview of USDA's Dietary Intake Data System

Nancy Raper, Betty P. Perloff, Linda Ingwersen, +2

Journal of Food Composition and Analysis

ObesityNutritionBody CompositionDiet QualityPublic Health Nutrition +3

Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

Moo Jung Kim, Youyoun Moon, Janet C. Tou, +2

Journal of Food Composition and Analysis

Food ChemistryNutritionFood Bioactive CompoundNutritive ValueAgricultural Economics +4

Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices

Inga Klimczak, Maria Małecka, Mirosława Szlachta, +1

Journal of Food Composition and Analysis

Food ChemistryNutritionFood Bioactive CompoundAntioxidant ActivityPost-harvest Physiology +5

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos

Journal of Food Composition and Analysis

Food ChemistryAgricultural ChemistryFood Bioactive CompoundEnvironmental EngineeringVitro Antioxidant Characteristics +4