articleTop 1% cited
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
Food Chemistry · 2009 · Vol. 119(2) · pp. 770–778
Laura Alvarez‐Jubete✉(Teagasc - The Irish Agriculture and Food Development Authority)Hilde H. Wijngaard(Teagasc - The Irish Agriculture and Food Development Authority)Elke K. ArendtEimear Gallagher(Teagasc - The Irish Agriculture and Food Development Authority)
Seed and Plant BiochemistryFood composition and propertiesPhytochemical and Pharmacological StudiesAmaranthPolyphenolFood scienceChemistrySproutingAntioxidantPhenolsComposition (language)BotanyBiochemistry
Funding
- Enterprise Ireland
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References
Polyphenols: food sources and bioavailability
American Journal of Clinical Nutrition · 2004 · 7,887 citations
The Chemistry behind Antioxidant Capacity Assays
Journal of Agricultural and Food Chemistry · 2005 · 5,984 citations
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
American Journal of Clinical Nutrition · 2005 · 4,054 citations
Advances in flavonoid research since 1992
Phytochemistry · 2000 · 3,887 citations
Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies
American Journal of Clinical Nutrition · 2005 · 1,326 citations
Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds
Journal of the Science of Food and Agriculture · 1999 · 616 citations
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