3
Journals
47.7K
Articles
1.8M
Citations
18.9K
Authors

Most Cited Articles of Agricultural Chemistry in 1995

TitleJournalYearCitations
Antioxidant Activity of Various Tea Extracts in Relation to Their AntimutagenicityJournal of Agricultural and Food Chemistry19951.6K
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry1995672
2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in LigninsJournal of Agricultural and Food Chemistry1995631
Antibacterial activity of some essential oil components against five foodborne pathogensJournal of Agricultural and Food Chemistry1995624
Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart DiseaseJournal of Agricultural and Food Chemistry1995584
Determination and Involvement of Aqueous Reducing Compounds in Oxidative Defense Systems of Various Senescing LeavesJournal of Agricultural and Food Chemistry1995520
Structural Analysis of Antioxidative Peptides from Soybean .beta.-ConglycininJournal of Agricultural and Food Chemistry1995461
Factors Affecting Isoflavone Content in Soybean Seeds: Changes in Isoflavones, Saponins, and Composition of Fatty Acids at Different Temperatures during Seed DevelopmentJournal of Agricultural and Food Chemistry1995308
Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteinsJournal of Agricultural and Food Chemistry1995283
Carotenoid Content of Thermally Processed Tomato-Based Food ProductsJournal of Agricultural and Food Chemistry1995267
Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and MaltJournal of Agricultural and Food Chemistry1995254
Direct HPLC Analysis of cis- and trans-Resveratrol and Piceid Isomers in Spanish Red Vitis vinifera WinesJournal of Agricultural and Food Chemistry1995238
Phenol Antioxidant Index: Comparative Antioxidant Effectiveness of Red and White WinesJournal of Agricultural and Food Chemistry1995221
Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot JuiceJournal of Agricultural and Food Chemistry1995212
Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol MonomersJournal of Agricultural and Food Chemistry1995209
Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble FractionsJournal of Agricultural and Food Chemistry1995194
Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of AcetaldehydeJournal of Agricultural and Food Chemistry1995190
Characterization, Quantitation, and Distribution of Anthocyanins and Colorless Phenolics in Sweet CherriesJournal of Agricultural and Food Chemistry1995190
Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution TechniquesJournal of Agricultural and Food Chemistry1995178
Chemical Composition and Fungitoxic Properties to Phytopathogenic Fungi of Essential Oils of Selected Aromatic Plants Growing Wild in TurkeyJournal of Agricultural and Food Chemistry1995175
Extraction, fractionation, and characterization of structural polysaccharides from wheat straw.Journal of Agricultural and Food Chemistry1995174
Garlic Chemistry: Stability of S-(2-Propenyl)-2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological FluidsJournal of Agricultural and Food Chemistry1995168
Evaluation of the Total Antioxidant Activity as a Marker of the Deterioration of Apple Juice on StorageJournal of Agricultural and Food Chemistry1995167
Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor ReleaseJournal of Agricultural and Food Chemistry1995167
Plant Polyphenols Exhibit Lipoprotein-Bound Antioxidant Activity Using an in Vitro Oxidation Model for Heart DiseaseJournal of Agricultural and Food Chemistry1995166