articleTop 10% cited

Phenolic compounds and their role in oxidative processes in fruits

Food Chemistry · 1999 · Vol. 66(4) · pp. 401–436

Kevin Robards✉(Charles Sturt University)Paul D. Prenzler(Charles Sturt University)Gregory A. Tucker(University of Nottingham)Prasan Swatsitang(University of Nottingham)William B. Glover(Charles Sturt University)

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Phytochemicals and Antioxidant Activities Antioxidant Activity and Oxidative Stress Edible Oils Quality and AnalysisBrowningChemistryReactivity (psychology)Oxidative phosphorylationFood scienceBiochemistryOxidation reductionAntioxidantOrganic chemistryMedicine

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References

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References

Antioxidant activities of flavonoids as bioactive components of food

Biochemical Society Transactions · 1996 · 580 citations

Antioxidant properties of phenolic compounds

Trends in Plant Science · 1997 · 4,292 citations

Flavonoids are scavengers of superoxide anions

Biochemical Pharmacology · 1988 · 1,569 citations

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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

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Flavonoids inhibit the oxidative modification of low density lipoproteins by macrophages

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