reviewTop 1% cited

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

Food Chemistry · 2010 · Vol. 126(4) · pp. 1821–1835

Ioana Ignat✉Irina Volf(Gheorghe Asachi Technical University of Iași)Valentin Popa(Gheorghe Asachi Technical University of Iași)

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Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial Activity Phytochemistry and Biological ActivitiesPolyphenolAntioxidantAntimicrobialChemistryExtraction (chemistry)Food scienceBiochemical engineeringChromatographyOrganic chemistryEngineering

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1,390

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16.02

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References

146

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References

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Food Chemistry · 2000 · 852 citations

Analysis and biological activities of anthocyanins

Phytochemistry · 2003 · 1,682 citations

Study of solid–liquid extraction kinetics of total polyphenols from grape seeds

Journal of Food Engineering · 2006 · 425 citations

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Journal of Pharmaceutical and Biomedical Analysis · 2006 · 1,379 citations

Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

Food Research International · 1999 · 468 citations

The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices

Food Chemistry · 2000 · 706 citations

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Food Chemistry · 2005 · 3,030 citations

Oxidants, antioxidants, and the degenerative diseases of aging.

Proceedings of the National Academy of Sciences · 1993 · 5,964 citations

Antioxidant properties of phenolic compounds

Trends in Plant Science · 1997 · 4,292 citations

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