articleTop 10% cited
Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
LWT · 2004 · Vol. 37(7) · pp. 687–695
J. Fernando Ayala‐Zavala(Agricultural Research Service)Shiow Y. Wang(Agricultural Research Service)Chien Y. Wang✉(Agricultural Research Service)Gustavo A. González‐Aguilar(Centro de Investigación en Alimentación y Desarrollo)
Postharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural ResearchPostharvestAromaChemistryEthyl hexanoateFood scienceOxygen radical absorbance capacityFragariaAntioxidantAntioxidant capacityHorticulture
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References
Antioxidant activities of flavonoids as bioactive components of food
Biochemical Society Transactions · 1996 · 580 citations
Temperatures after bloom affect plant growth and fruit quality of strawberry
Scientia Horticulturae · 2000 · 266 citations
Antioxidant Capacity of Tea and Common Vegetables
Journal of Agricultural and Food Chemistry · 1996 · 1,294 citations
Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage
Journal of Agricultural and Food Chemistry · 2000 · 1,363 citations
Total Antioxidant Capacity of Fruits
Journal of Agricultural and Food Chemistry · 1996 · 1,680 citations
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