articleTop 10% cited
Influence of processing on the antioxidant properties of fruit and vegetables
Trends in Food Science & Technology · 1999 · Vol. 10(3) · pp. 94–100
Maria Cristina Nicoli✉(University of Sassari)Monica Anese(University of Bari Aldo Moro)Maria Parpinel(Centro di Riferimento Oncologico)
Phytochemicals and Antioxidant ActivitiesConsumer Attitudes and Food LabelingAntioxidant Activity and Oxidative StressBioavailabilityHuman healthMultidisciplinary approachEpidemiologyHealth benefitsAntioxidant capacityFood scienceAffect (linguistics)Perspective (graphical)Environmental health
Citations
828
FWCI
2.72
field-weighted impact
References
53
Percentile
91%
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Citations per year
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References
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
LWT · 1997 · 301 citations
Antioxidant Properties of Tea Extracts as Affected by Processing
LWT · 1998 · 307 citations
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