articleTop 1% cited
Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
Food Chemistry · 2007 · Vol. 105(2) · pp. 822–828
Jasna Bertoncelj✉(University of Ljubljana)Urška DOBERŠEK(University of Ljubljana)Mojca Jamnik(University of Ljubljana)T. Golob(University of Ljubljana)
Bee Products Chemical AnalysisInsect and Pesticide ResearchPhytochemicals and Antioxidant ActivitiesGallic acidAcaciaFood scienceDPPHAntioxidantChemistryFerricBotanyBiologyBiochemistry
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References
Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics
Analytica Chimica Acta · 2005 · 620 citations
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
Journal of Agricultural and Food Chemistry · 2000 · 1,626 citations
Review of methods to determine chain-breaking antioxidant activity in food
Food Chemistry · 2004 · 850 citations
Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources
Journal of Agricultural and Food Chemistry · 2002 · 849 citations
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
Food Chemistry · 2004 · 2,178 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Analytical Biochemistry · 1996 · 22,058 citations
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