| Total Antioxidant Capacity of Fruits | Journal of Agricultural and Food Chemistry | 1996 | 1.2K |
| Antioxidant Capacity of Tea and Common Vegetables | Journal of Agricultural and Food Chemistry | 1996 | 910 |
| Food Browning and Its Prevention: An Overview† | Journal of Agricultural and Food Chemistry | 1996 | 817 |
| Nature of Polyphenol−Protein Interactions | Journal of Agricultural and Food Chemistry | 1996 | 549 |
| Nutritional Value of Proteins from Different Food Sources. A Review | Journal of Agricultural and Food Chemistry | 1996 | 519 |
| Antioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein | Journal of Agricultural and Food Chemistry | 1996 | 519 |
| Antimicrobial and Cytotoxic Activities of Origanum Essential Oils | Journal of Agricultural and Food Chemistry | 1996 | 481 |
| Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion | Journal of Agricultural and Food Chemistry | 1996 | 434 |
| Resveratrol: Isomeric Molar Absorptivities and Stability | Journal of Agricultural and Food Chemistry | 1996 | 330 |
| Mass Balance Study of Isoflavones during Soybean Processing | Journal of Agricultural and Food Chemistry | 1996 | 315 |
| Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction | Journal of Agricultural and Food Chemistry | 1996 | 252 |
| Flavonoids, Coumarins, and Cinnamic Acids as Antioxidants in a Micellar System. Structure−Activity Relationship† | Journal of Agricultural and Food Chemistry | 1996 | 248 |
| Studies on Character Impact Odorants of Coffee Brews | Journal of Agricultural and Food Chemistry | 1996 | 245 |
| Precipitation of Metal Ions by Plant Polyphenols: Optimal Conditions and Origin of Precipitation | Journal of Agricultural and Food Chemistry | 1996 | 230 |
| Influence of Relative Humidity and Film Composition on Oxygen and Carbon Dioxide Permeabilities of Edible Films | Journal of Agricultural and Food Chemistry | 1996 | 224 |
| Varietal Differences in the Phenolic Content and Superoxide Radical Scavenging Potential of Wines from Different Sources | Journal of Agricultural and Food Chemistry | 1996 | 224 |
| Flavonoids and Antioxidative Activities in Buckwheat | Journal of Agricultural and Food Chemistry | 1996 | 213 |
| Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells | Journal of Agricultural and Food Chemistry | 1996 | 213 |
| Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk | Journal of Agricultural and Food Chemistry | 1996 | 202 |
| Formation of Protein−Polyphenol Haze in Beverages | Journal of Agricultural and Food Chemistry | 1996 | 196 |
| Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs Oil-in-Water Emulsions | Journal of Agricultural and Food Chemistry | 1996 | 194 |
| Differences in Essential Oil Composition of Basil (Ocimum basilicum L.) Italian Cultivars Related to Morphological Characteristics | Journal of Agricultural and Food Chemistry | 1996 | 181 |
| Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy | Journal of Agricultural and Food Chemistry | 1996 | 176 |
| Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles | Journal of Agricultural and Food Chemistry | 1996 | 174 |
| Extraction and Quantitative Analysis of Oil from Commercial Corn Fiber | Journal of Agricultural and Food Chemistry | 1996 | 169 |
