Food Science and Technology International

Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

Concepción Sánchez-­Moreno · 2002 · 929 citations

Agriculture, Biochemistry, Food Science +14

Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

Concepción Sánchez-­Moreno · 2002 · 909 citations

Agriculture, Biochemistry, Food Science +14

Review : High-pressure, microbial inactivation and food preservation

J.C. Cheftel · 1995 · 722 citations

Agriculture, Food Science, Microbiology +17

Advantages and Limitations on Processing Foods by UV Light

J. A. Guerrero-Beltr·n, Gustavo V. Barbosa-C�novas · 2004 · 622 citations

Agriculture, Food Science, Microbiology +15

Note. Visual and Instrumental Color Evaluation in Red Wines

José A. Martínez, Manuel Melgosa, E. Hita et al. · 2001 · 289 citations

Agriculture, Food Science, Viticulture +14