# | Title | Journal | Year | Citations |
---|
1 | The Chemistry behind Antioxidant Capacity Assays | Journal of Agricultural and Food Chemistry | 2005 | 4,505 |
2 | Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements | Journal of Agricultural and Food Chemistry | 2005 | 3,948 |
3 | Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products | Journal of Agricultural and Food Chemistry | 1998 | 2,771 |
4 | Antioxidant Activity of Plant Extracts Containing Phenolic Compounds | Journal of Agricultural and Food Chemistry | 1999 | 2,740 |
5 | Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion | Journal of Agricultural and Food Chemistry | 1992 | 2,499 |
6 | Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity | Journal of Agricultural and Food Chemistry | 2002 | 2,452 |
7 | Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe | Journal of Agricultural and Food Chemistry | 2001 | 2,298 |
8 | Emulsifying properties of proteins: evaluation of a turbidimetric technique | Journal of Agricultural and Food Chemistry | 1978 | 2,034 |
9 | Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity | Journal of Agricultural and Food Chemistry | 1995 | 2,001 |
10 | Antioxidant Activity and Phenolic Compounds in Selected Herbs | Journal of Agricultural and Food Chemistry | 2001 | 1,996 |
11 | Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing | Journal of Agricultural and Food Chemistry | 2000 | 1,957 |
12 | Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method | Journal of Agricultural and Food Chemistry | 2004 | 1,840 |
13 | Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs | Journal of Agricultural and Food Chemistry | 2002 | 1,829 |
14 | Dehydrated Foods, Chemistry of Browning Reactions in Model Systems | Journal of Agricultural and Food Chemistry | 1953 | 1,794 |
15 | Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay | Journal of Agricultural and Food Chemistry | 2000 | 1,526 |
16 | Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States | Journal of Agricultural and Food Chemistry | 2004 | 1,465 |
17 | Rapid method for determination of total fatty acid content and composition of feedstuffs and feces | Journal of Agricultural and Food Chemistry | 1988 | 1,448 |
18 | Total Antioxidant Capacity of Fruits | Journal of Agricultural and Food Chemistry | 1996 | 1,417 |
19 | Antioxidant Activity of Grains | Journal of Agricultural and Food Chemistry | 2002 | 1,391 |
20 | Overview of the Status and Global Strategy for Neonicotinoids | Journal of Agricultural and Food Chemistry | 2011 | 1,350 |
21 | Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid | Journal of Agricultural and Food Chemistry | 1979 | 1,321 |
22 | Antioxidant Activity of Apple Peels | Journal of Agricultural and Food Chemistry | 2003 | 1,304 |
23 | A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain | Journal of Agricultural and Food Chemistry | 1978 | 1,279 |
24 | Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays | Journal of Agricultural and Food Chemistry | 2009 | 1,263 |
25 | Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria | Journal of Agricultural and Food Chemistry | 1998 | 1,260 |
26 | Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds† | Journal of Agricultural and Food Chemistry | 2000 | 1,256 |
27 | Antioxidant and Antiproliferative Activities of Common Fruits | Journal of Agricultural and Food Chemistry | 2002 | 1,249 |
28 | High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format | Journal of Agricultural and Food Chemistry | 2002 | 1,242 |
29 | Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food Samples | Journal of Agricultural and Food Chemistry | 2003 | 1,220 |
30 | Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands | Journal of Agricultural and Food Chemistry | 1992 | 1,210 |
31 | Oxygen Radical Absorbing Capacity of Anthocyanins | Journal of Agricultural and Food Chemistry | 1997 | 1,207 |
32 | High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants | Journal of Agricultural and Food Chemistry | 1998 | 1,125 |
33 | Hierarchical Scheme for LC-MSnIdentification of Chlorogenic Acids | Journal of Agricultural and Food Chemistry | 2003 | 1,085 |
34 | Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera Lam.) Leaves | Journal of Agricultural and Food Chemistry | 2003 | 1,084 |
35 | Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpecies | Journal of Agricultural and Food Chemistry | 1998 | 1,077 |
36 | Antioxidant Capacity of Tea and Common Vegetables | Journal of Agricultural and Food Chemistry | 1996 | 1,074 |
37 | Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents | Journal of Agricultural and Food Chemistry | 2005 | 1,066 |
38 | Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage | Journal of Agricultural and Food Chemistry | 2000 | 1,055 |
39 | Interaction of Nanoparticles with Edible Plants and Their Possible Implications in the Food Chain | Journal of Agricultural and Food Chemistry | 2011 | 1,037 |
40 | Phenolic Acids in Foods: An Overview of Analytical Methodology | Journal of Agricultural and Food Chemistry | 2003 | 1,033 |
41 | Interaction between Phenolics and Gut Microbiota: Role in Human Health | Journal of Agricultural and Food Chemistry | 2009 | 1,029 |
42 | Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics | Journal of Agricultural and Food Chemistry | 1985 | 1,022 |
43 | Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical Plants | Journal of Agricultural and Food Chemistry | 2001 | 1,019 |
44 | Studies on the Antioxidant Activity of Pomegranate (Punicagranatum) Peel and Seed Extracts Using in Vitro Models | Journal of Agricultural and Food Chemistry | 2002 | 1,018 |
45 | Chemistry, Biochemistry, and Safety of Acrylamide. A Review | Journal of Agricultural and Food Chemistry | 2003 | 1,014 |
46 | Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties | Journal of Agricultural and Food Chemistry | 1997 | 1,009 |
47 | Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays: A Comparative Study | Journal of Agricultural and Food Chemistry | 2002 | 998 |
48 | Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary Supplements | Journal of Agricultural and Food Chemistry | 2007 | 982 |
49 | Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption | Journal of Agricultural and Food Chemistry | 2006 | 974 |
50 | Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay | Journal of Agricultural and Food Chemistry | 2004 | 955 |
51 | Role of ferritin as a lipid oxidation catalyst in muscle food | Journal of Agricultural and Food Chemistry | 1990 | 954 |
52 | Antioxidant and Antiradical Activities of Flavonoids | Journal of Agricultural and Food Chemistry | 2001 | 934 |
53 | Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory Activity | Journal of Agricultural and Food Chemistry | 2008 | 931 |
54 | Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy | Journal of Agricultural and Food Chemistry | 2002 | 923 |
55 | Food Browning and Its Prevention: An Overview† | Journal of Agricultural and Food Chemistry | 1996 | 921 |
56 | Phenol Antioxidant Quantity and Quality in Foods: Fruits | Journal of Agricultural and Food Chemistry | 2001 | 917 |
57 | Rapid enzymic assay of insoluble and soluble dietary fiber | Journal of Agricultural and Food Chemistry | 1983 | 903 |
58 | Isoflavone Content in Commercial Soybean Foods | Journal of Agricultural and Food Chemistry | 1994 | 895 |
59 | Determination of Antioxidant and Antimicrobial Activities ofRumex crispusL. Extracts | Journal of Agricultural and Food Chemistry | 2001 | 890 |
60 | Dissolution of Wood in Ionic Liquids | Journal of Agricultural and Food Chemistry | 2007 | 850 |
61 | Interaction of Flavonoids with Bovine Serum Albumin: A Fluorescence Quenching Study | Journal of Agricultural and Food Chemistry | 2005 | 841 |
62 | Plant Foods and Herbal Sources of Resveratrol | Journal of Agricultural and Food Chemistry | 2002 | 840 |
63 | Antioxidant Properties of Ferulic Acid and Its Related Compounds | Journal of Agricultural and Food Chemistry | 2002 | 830 |
64 | Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic Phytochemicals | Journal of Agricultural and Food Chemistry | 2002 | 823 |
65 | Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen Species | Journal of Agricultural and Food Chemistry | 1994 | 819 |
66 | Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial Activity | Journal of Agricultural and Food Chemistry | 2006 | 812 |
67 | Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets | Journal of Agricultural and Food Chemistry | 1993 | 810 |
68 | Protein precipitation method for the quantitative determination of tannins | Journal of Agricultural and Food Chemistry | 1978 | 809 |
69 | Berry Phenolics and Their Antioxidant Activity | Journal of Agricultural and Food Chemistry | 2001 | 799 |
70 | Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibes | Journal of Agricultural and Food Chemistry | 2002 | 799 |
71 | Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds | Journal of Agricultural and Food Chemistry | 1997 | 791 |
72 | Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins | Journal of Agricultural and Food Chemistry | 1998 | 791 |
73 | Free Radical Scavenging Properties of Wheat Extracts | Journal of Agricultural and Food Chemistry | 2002 | 788 |
74 | Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices | Journal of Agricultural and Food Chemistry | 1993 | 783 |
75 | Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices | Journal of Agricultural and Food Chemistry | 2003 | 782 |
76 | Compositional Analysis of Lignocellulosic Feedstocks. 1. Review and Description of Methods | Journal of Agricultural and Food Chemistry | 2010 | 780 |
77 | Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits | Journal of Agricultural and Food Chemistry | 1999 | 768 |
78 | Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins | Journal of Agricultural and Food Chemistry | 1995 | 765 |
79 | Acrylamide Formation Mechanism in Heated Foods | Journal of Agricultural and Food Chemistry | 2003 | 747 |
80 | Antioxidant Activities of Astaxanthin and Related Carotenoids | Journal of Agricultural and Food Chemistry | 2000 | 745 |
81 | Antioxidant and Antiproliferative Activities of Common Vegetables | Journal of Agricultural and Food Chemistry | 2002 | 744 |
82 | Phenol Antioxidant Quantity and Quality in Foods: Vegetables | Journal of Agricultural and Food Chemistry | 1998 | 735 |
83 | Antibacterial activity of some essential oil components against five foodborne pathogens | Journal of Agricultural and Food Chemistry | 1995 | 733 |
84 | Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples | Journal of Agricultural and Food Chemistry | 1994 | 727 |
85 | Processed Sweet Corn Has Higher Antioxidant Activity | Journal of Agricultural and Food Chemistry | 2002 | 724 |
86 | Uses and Properties ofCitrusFlavonoids | Journal of Agricultural and Food Chemistry | 1997 | 722 |
87 | 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 Lignins | Journal of Agricultural and Food Chemistry | 1995 | 714 |
88 | Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC | Journal of Agricultural and Food Chemistry | 1992 | 710 |
89 | Nutritional and Health Benefits of Soy Proteins† | Journal of Agricultural and Food Chemistry | 2001 | 708 |
90 | Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol | Journal of Agricultural and Food Chemistry | 2001 | 708 |
91 | Antioxidant Activity of Anthocyanins and Their Aglycons | Journal of Agricultural and Food Chemistry | 2003 | 707 |
92 | Mushroom Tyrosinase: Recent Prospects | Journal of Agricultural and Food Chemistry | 2003 | 703 |
93 | Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (FRAP) and 2,2‘-Diphenyl-1-picrylhydrazyl (DPPH) Methods | Journal of Agricultural and Food Chemistry | 2006 | 689 |
94 | Antioxidant Assays for Plant and Food Components | Journal of Agricultural and Food Chemistry | 2009 | 684 |
95 | A simple and rapid colorimetric method for phytate determination | Journal of Agricultural and Food Chemistry | 1980 | 680 |
96 | Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California | Journal of Agricultural and Food Chemistry | 2002 | 679 |
97 | Curcumin Nanoparticles: Preparation, Characterization, and Antimicrobial Study | Journal of Agricultural and Food Chemistry | 2011 | 669 |
98 | Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and Lingonberries | Journal of Agricultural and Food Chemistry | 2003 | 666 |
99 | Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources | Journal of Agricultural and Food Chemistry | 2002 | 660 |
100 | Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease | Journal of Agricultural and Food Chemistry | 1995 | 657 |