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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

Velioglu, Y. S ; Mazza, G ; Gao, L ; Oomah, B. D

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4113-4117 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods
Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods
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Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

Arts, Ilja C. W ; van de Putte, Betty ; Hollman, Peter C. H

Journal of agricultural and food chemistry, 2000-05, Vol.48 (5), p.1746-1751 [Periódico revisado por pares]

United States: American Chemical Society

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3
Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment
Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment
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Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment

Gazzani, Gabriella ; Papetti, Adele ; Massolini, Gabriella ; Daglia, Maria

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4118-4122 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Antioxidant Capacity of Tea and Common Vegetables
Antioxidant Capacity of Tea and Common Vegetables
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Antioxidant Capacity of Tea and Common Vegetables

Cao, Guohua ; Sofic, Emin ; Prior, Ronald L

Journal of agricultural and food chemistry, 1996-11, Vol.44 (11), p.3426-3431 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
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Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Vinson, Joe A ; Hao, Yong ; Su, Xuehui ; Zubik, Ligia

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3630-3634 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands
Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands
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Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands

Hertog, Michael G. L ; Hollman, Peter C. H ; Katan, Martijn B

Journal of agricultural and food chemistry, 1992-12, Vol.40 (12), p.2379-2383 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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7
Quantification of cis-trans Isomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables
Quantification of cis-trans Isomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables
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Quantification of cis-trans Isomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables

Lessin, Wendy J ; Schwartz, Steven J

Journal of agricultural and food chemistry, 1997-10, Vol.45 (10), p.3728-3732 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
High-Performance Liquid Chromatography Coupled with Coulometric Array Detection of Electroactive Components in Fruits and Vegetables:  Relationship to Oxygen Radical Absorbance Capacity
High-Performance Liquid Chromatography Coupled with Coulometric Array Detection of Electroactive Components in Fruits and Vegetables:  Relationship to Oxygen Radical Absorbance Capacity
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High-Performance Liquid Chromatography Coupled with Coulometric Array Detection of Electroactive Components in Fruits and Vegetables:  Relationship to Oxygen Radical Absorbance Capacity

Guo, Changjiang ; Cao, Guohua ; Sofic, Emin ; Prior, Ronald L

Journal of agricultural and food chemistry, 1997-05, Vol.45 (5), p.1787-1796 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC
Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC
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Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

Minguez-Mosquera, M. Isabel ; Hornero-Mendez, Damaso

Journal of agricultural and food chemistry, 1993-10, Vol.41 (10), p.1616-1620 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid
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Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid

Van den Broeck, I ; Ludikhuyze, L ; Weemaes, C ; Van Loey, A ; Hendrickx, M

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.2001-2006 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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