article Open AccessTop 10% cited
Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries
Food Chemistry · 2006 · Vol. 102(3) · pp. 777–783
Georgios Pantelidis✉(Aristotle University of Thessaloniki)M. Vasilakakis(Aristotle University of Thessaloniki)George Α. Manganaris(Aristotle University of Thessaloniki)Grigorios Diamantidis(Aristotle University of Thessaloniki)
Phytochemicals and Antioxidant ActivitiesBerry genetics and cultivation researchHorticultural and Viticultural ResearchAscorbic acidAnthocyaninRibesRubusGallic acidChemistryBlowing a raspberryFood sciencePopulationMalvidin
Citations
746
FWCI
6.01
field-weighted impact
References
29
Percentile
98%
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Citations per year
References
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Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of<i>Vaccinium</i>Species
Journal of Agricultural and Food Chemistry · 1998 · 1,292 citations
Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California
Journal of Agricultural and Food Chemistry · 2002 · 863 citations
The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals
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Food Research International · 1999 · 558 citations
Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits
Journal of Agricultural and Food Chemistry · 1999 · 972 citations
Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: <i>Vaccinium</i>,<i>Rubus</i>, and<i>Ribes</i>
Journal of Agricultural and Food Chemistry · 2001 · 946 citations
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