articleTop 1% cited
Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
LWT · 2011 · Vol. 46(2) · pp. 548–555
Joanna Chłopicka(Jagiellonian University)Paweł Paśko✉(Jagiellonian University)Shela Gorinstein(Hebrew University of Jerusalem)Aneta Jedryas(Jagiellonian University)Paweł Zagrodzki(Institute of Nuclear Physics, Polish Academy of Sciences)
Seed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood scienceAmaranthDPPHAntioxidantFlavonoidWheat flourTasteChemistryBiologyBiochemistry
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References
Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay
Journal of Agricultural and Food Chemistry · 2000 · 2,069 citations
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
Food Chemistry · 2009 · 722 citations
An Introduction to Medical Statistics.
Journal of the American Medical Association · 1931 · 2,096 citations
Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity
Journal of Agricultural and Food Chemistry · 1995 · 2,609 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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