articleTop 10% cited

Review of methods to determine chain-breaking antioxidant activity in food

Food Chemistry · 2004 · Vol. 92(2) · pp. 235–254

Vitaly A. Roginsky✉(Semenov Institute of Chemical Physics)E. A. Lissi(Universidad de Santiago de Chile)

Phytochemicals and Antioxidant Activities Free Radicals and Antioxidants Antioxidant Activity and Oxidative StressBiochemical engineeringWinePolyphenolReliability (semiconductor)RepeatabilityFood productsFood scienceComputer scienceBiological systemChemistry

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References

Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Journal of Nutrition · 2003 · 1,475 citations

Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

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A procedure to measure the antiradical efficiency of polyphenols

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Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic Phytochemicals

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Study on the Inhibitory Effect of Tannins and Flavonoids against the 1,1-Diphenyl-2-picrylhydrazyl Radical

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Structure-antioxidant activity relationships of flavonoids and phenolic acids

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