articleTop 10% cited
Total antioxidant activity and phenolic content in selected vegetables
Food Chemistry · 2004 · Vol. 87(4) · pp. 581–586
Amin Ismail✉(Universiti Putra Malaysia)Z.M. MARJAN(Universiti Putra Malaysia)C. Foong(Universiti Putra Malaysia)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative StressSpinachAntioxidantSwampFood scienceChemistryPhenolsBotanyHorticultureBiologyBiochemistry
Funding
- Universiti Putra Malaysia
Citations
760
FWCI
3.73
field-weighted impact
References
20
Percentile
95%
vs. same field & year
Citations per year
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References
Phenol Antioxidant Quantity and Quality in Foods: Vegetables
Journal of Agricultural and Food Chemistry · 1998 · 938 citations
Phenolic compounds and their role in oxidative processes in fruits
Food Chemistry · 1999 · 1,260 citations
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Journal of Agricultural and Food Chemistry · 1998 · 3,836 citations
Antioxidant Capacity of Tea and Common Vegetables
Journal of Agricultural and Food Chemistry · 1996 · 1,294 citations
Antioxidant Activity of Plant Extracts Containing Phenolic Compounds
Journal of Agricultural and Food Chemistry · 1999 · 3,813 citations
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