article
Antioxidant Properties of Tea Extracts as Affected by Processing
LWT · 1998 · Vol. 31(7-8) · pp. 694–698
Tea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesBrowningChemistryAntioxidantFood scienceCatechinBlack teaPasteurizationAntioxidant capacityOxygen radical absorbance capacityPolyphenol
Citations
307
FWCI
1.74
field-weighted impact
References
28
Percentile
84%
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References
Chemical kinetics: The study of reaction rates in solution
Inorganica Chimica Acta · 1991 · 610 citations
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
LWT · 1997 · 301 citations
A procedure to measure the antiradical efficiency of polyphenols
Journal of the Science of Food and Agriculture · 1998 · 1,966 citations
Green tea composition, consumption, and polyphenol chemistry
Preventive Medicine · 1992 · 1,876 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
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