review Open AccessTop 1% cited
Antioxidants: Characterization, natural sources, extraction and analysis
Food Research International · 2015 · Vol. 74 · pp. 10–36
Mircea Oroian✉(Ştefan cel Mare University of Suceava)Isabel Escriche(Universitat Politècnica de València)
Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressPlant biochemistry and biosynthesisExtraction (chemistry)ChemistryPolyphenolCapillary electrophoresisChromatographyMass spectrometryBiochemical engineeringAntioxidantBiochemistry
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555
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References
464
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References
Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel
Food Chemistry · 2009 · 697 citations
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Trends in Food Science & Technology · 2006 · 971 citations
Phenolic content and antioxidant activity of olive extracts
Food Chemistry · 2001 · 1,378 citations
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Food Research International · 2010 · 537 citations
The molecular basis of working mechanism of natural polyphenolic antioxidants
Food Chemistry · 2010 · 1,177 citations
Antioxidant capacities and total phenolic contents of 62 fruits
Food Chemistry · 2011 · 742 citations
Microbiological food safety assessment of high hydrostatic pressure processing: A review
LWT · 2010 · 385 citations
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
Food Research International · 2007 · 698 citations
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