articleTop 10% cited
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
Food Chemistry · 2005 · Vol. 93(4) · pp. 713–718
Phytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyLight effects on plantsSpinachFood scienceSquashChemistryGallic acidPepperAntioxidantBotanyBiologyBiochemistry
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References
Tea and herbal infusions: Their antioxidant activity and phenolic profile
Food Chemistry · 2004 · 764 citations
Review of non-enzymatic browning and antioxidant capacity in processed foods
Trends in Food Science & Technology · 2000 · 816 citations
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Antioxidant activity and total phenolics of edible mushroom extracts
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Antioxidant Properties of Tea Extracts as Affected by Processing
LWT · 1998 · 307 citations
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