| Antioxidant activity of plant extracts containing phenolic compounds | Journal of Agricultural and Food Chemistry | 1999 | 2.2K |
| Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits | Journal of Agricultural and Food Chemistry | 1999 | 656 |
| Content of the flavonols quercetin, myricetin, and kaempferol in 25 edible berries | Journal of Agricultural and Food Chemistry | 1999 | 536 |
| Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay | Journal of Agricultural and Food Chemistry | 1999 | 469 |
| Benzoic and cinnamic acid derivatives as antioxidants: structure-activity relation | Journal of Agricultural and Food Chemistry | 1999 | 462 |
| Variation of glucosinolates in vegetable crops of Brassica oleracea | Journal of Agricultural and Food Chemistry | 1999 | 455 |
| Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines | Journal of Agricultural and Food Chemistry | 1999 | 417 |
| Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia | Journal of Agricultural and Food Chemistry | 1999 | 407 |
| Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry | Journal of Agricultural and Food Chemistry | 1999 | 389 |
| Development of an in vitro digestion method to assess carotenoid bioavailability from meals | Journal of Agricultural and Food Chemistry | 1999 | 388 |
| Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture | Journal of Agricultural and Food Chemistry | 1999 | 363 |
| Chemistry, nutrition, and microbiology of D-amino acids | Journal of Agricultural and Food Chemistry | 1999 | 351 |
| HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity | Journal of Agricultural and Food Chemistry | 1999 | 329 |
| Direct intestinal absorption of red fruit anthocyanins, cyanidin-3-glucoside and cyanidin-3,5-diglucoside, into rats and humans | Journal of Agricultural and Food Chemistry | 1999 | 323 |
| Antioxidative ability of lactic acid bacteria | Journal of Agricultural and Food Chemistry | 1999 | 313 |
| Phenolic compounds in Spanish olive oils | Journal of Agricultural and Food Chemistry | 1999 | 303 |
| Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach | Journal of Agricultural and Food Chemistry | 1999 | 297 |
| Effect of various compounds on virgin olive oil stability measured by Rancimat | Journal of Agricultural and Food Chemistry | 1999 | 285 |
| Antioxidant effectiveness as influenced by phenolic content of fresh orange juices | Journal of Agricultural and Food Chemistry | 1999 | 283 |
| Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins | Journal of Agricultural and Food Chemistry | 1999 | 281 |
| Quantitation of flavonoid constituents in citrus fruits | Journal of Agricultural and Food Chemistry | 1999 | 281 |
| Purification and identification of components of gamma-oryzanol in rice bran Oil | Journal of Agricultural and Food Chemistry | 1999 | 278 |
| Essential oils from dalmatian sage (Salvia officinalis l.): variations among individuals, plant parts, seasons, and sites | Journal of Agricultural and Food Chemistry | 1999 | 274 |
| Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis | Journal of Agricultural and Food Chemistry | 1999 | 272 |
| Preparation and functional properties of rice bran protein isolate | Journal of Agricultural and Food Chemistry | 1999 | 267 |
