articleTop 10% cited
Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents
Food Research International · 1999 · Vol. 32(6) · pp. 407–412
Concepción Sánchez-Moreno✉(Consejo Superior de Investigaciones Científicas)José A. LarrauriFulgêncio Saura-Calixto(Consejo Superior de Investigaciones Científicas)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative StressChemistryGallic acidCaffeic acidTannic acidButylated hydroxyanisoleRutinFerulic acidFood sciencePolyphenolQuercetin
Funding
- Comunidad de Madrid
Citations
468
FWCI
2.97
field-weighted impact
References
22
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92%
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References
A procedure to measure the antiradical efficiency of polyphenols
Journal of the Science of Food and Agriculture · 1998 · 1,966 citations
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
Journal of Agricultural and Food Chemistry · 1995 · 883 citations
Antioxidant Effects of Some Ginger Constituents
Journal of Food Science · 1993 · 719 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Inhibition ofIn Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines
Journal of the Science of Food and Agriculture · 1996 · 501 citations
Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method
LWT · 1997 · 1,307 citations
Studies on inhibition mechanism of autoxidation by tannins and flavonoids. V. Radical-scavenging effects of tannins and related polyphenols on 1,1-diphenyl-2-picrylhydrazyl radical.
Chemical and Pharmaceutical Bulletin · 1989 · 245 citations
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