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Top Articles

#TitleJournalYearCitations
1The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry20054,505
2Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry20053,948
3Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain ProductsJournal of Agricultural and Food Chemistry19982,771
4Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry19992,740
5Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionJournal of Agricultural and Food Chemistry19922,499
6Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant ActivityJournal of Agricultural and Food Chemistry20022,452
7Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent ProbeJournal of Agricultural and Food Chemistry20012,298
8Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry19782,034
9Antioxidant Activity of Various Tea Extracts in Relation to Their AntimutagenicityJournal of Agricultural and Food Chemistry19952,001
10Antioxidant Activity and Phenolic Compounds in Selected HerbsJournal of Agricultural and Food Chemistry20011,996
11Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and ProcessingJournal of Agricultural and Food Chemistry20001,957
12Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine:  CUPRAC MethodJournal of Agricultural and Food Chemistry20041,840
13Analysis of Acrylamide, a Carcinogen Formed in Heated FoodstuffsJournal of Agricultural and Food Chemistry20021,829
14Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry19531,794
15Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power AssayJournal of Agricultural and Food Chemistry20001,526
16Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United StatesJournal of Agricultural and Food Chemistry20041,465
17Rapid method for determination of total fatty acid content and composition of feedstuffs and fecesJournal of Agricultural and Food Chemistry19881,448
18Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry19961,417
19Antioxidant Activity of GrainsJournal of Agricultural and Food Chemistry20021,391
20Overview of the Status and Global Strategy for NeonicotinoidsJournal of Agricultural and Food Chemistry20111,350
21Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acidJournal of Agricultural and Food Chemistry19791,321
22Antioxidant Activity of Apple PeelsJournal of Agricultural and Food Chemistry20031,304
23A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry19781,279
24Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC AssaysJournal of Agricultural and Food Chemistry20091,263
25Characterization of the Action of Selected Essential Oil Components on Gram-Negative BacteriaJournal of Agricultural and Food Chemistry19981,260
26Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds†Journal of Agricultural and Food Chemistry20001,256
27Antioxidant and Antiproliferative Activities of Common FruitsJournal of Agricultural and Food Chemistry20021,249
28High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well FormatJournal of Agricultural and Food Chemistry20021,242
29Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food SamplesJournal of Agricultural and Food Chemistry20031,220
30Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the NetherlandsJournal of Agricultural and Food Chemistry19921,210
31Oxygen Radical Absorbing Capacity of AnthocyaninsJournal of Agricultural and Food Chemistry19971,207
32High Molecular Weight Plant Polyphenolics (Tannins) as Biological AntioxidantsJournal of Agricultural and Food Chemistry19981,125
33Hierarchical Scheme for LC-MSnIdentification of Chlorogenic AcidsJournal of Agricultural and Food Chemistry20031,085
34Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera Lam.) LeavesJournal of Agricultural and Food Chemistry20031,084
35Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry19981,077
36Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry19961,074
37Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic ConstituentsJournal of Agricultural and Food Chemistry20051,066
38Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental StageJournal of Agricultural and Food Chemistry20001,055
39Interaction of Nanoparticles with Edible Plants and Their Possible Implications in the Food ChainJournal of Agricultural and Food Chemistry20111,037
40Phenolic Acids in Foods:  An Overview of Analytical MethodologyJournal of Agricultural and Food Chemistry20031,033
41Interaction between Phenolics and Gut Microbiota: Role in Human HealthJournal of Agricultural and Food Chemistry20091,029
42Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolicsJournal of Agricultural and Food Chemistry19851,022
43Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical PlantsJournal of Agricultural and Food Chemistry20011,019
44Studies on the Antioxidant Activity of Pomegranate (Punicagranatum) Peel and Seed Extracts Using in Vitro ModelsJournal of Agricultural and Food Chemistry20021,018
45Chemistry, Biochemistry, and Safety of Acrylamide. A ReviewJournal of Agricultural and Food Chemistry20031,014
46Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine VarietiesJournal of Agricultural and Food Chemistry19971,009
47Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative StudyJournal of Agricultural and Food Chemistry2002998
48Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary SupplementsJournal of Agricultural and Food Chemistry2007982
49Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal ConsumptionJournal of Agricultural and Food Chemistry2006974
50Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) AssayJournal of Agricultural and Food Chemistry2004955
51Role of ferritin as a lipid oxidation catalyst in muscle foodJournal of Agricultural and Food Chemistry1990954
52Antioxidant and Antiradical Activities of FlavonoidsJournal of Agricultural and Food Chemistry2001934
53Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory ActivityJournal of Agricultural and Food Chemistry2008931
54Characterization of Irradiated Starches by Using FT-Raman and FTIR SpectroscopyJournal of Agricultural and Food Chemistry2002923
55Food Browning and Its Prevention:  An Overview†Journal of Agricultural and Food Chemistry1996921
56Phenol Antioxidant Quantity and Quality in Foods:  FruitsJournal of Agricultural and Food Chemistry2001917
57Rapid enzymic assay of insoluble and soluble dietary fiberJournal of Agricultural and Food Chemistry1983903
58Isoflavone Content in Commercial Soybean FoodsJournal of Agricultural and Food Chemistry1994895
59Determination of Antioxidant and Antimicrobial Activities ofRumex crispusL. ExtractsJournal of Agricultural and Food Chemistry2001890
60Dissolution of Wood in Ionic LiquidsJournal of Agricultural and Food Chemistry2007850
61Interaction of Flavonoids with Bovine Serum Albumin:  A Fluorescence Quenching StudyJournal of Agricultural and Food Chemistry2005841
62Plant Foods and Herbal Sources of ResveratrolJournal of Agricultural and Food Chemistry2002840
63Antioxidant Properties of Ferulic Acid and Its Related CompoundsJournal of Agricultural and Food Chemistry2002830
64Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic PhytochemicalsJournal of Agricultural and Food Chemistry2002823
65Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen SpeciesJournal of Agricultural and Food Chemistry1994819
66Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial ActivityJournal of Agricultural and Food Chemistry2006812
67Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian dietsJournal of Agricultural and Food Chemistry1993810
68Protein precipitation method for the quantitative determination of tanninsJournal of Agricultural and Food Chemistry1978809
69Berry Phenolics and Their Antioxidant ActivityJournal of Agricultural and Food Chemistry2001799
70Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibesJournal of Agricultural and Food Chemistry2002799
71Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid CompoundsJournal of Agricultural and Food Chemistry1997791
72Critical Factors of Vanillin Assay for Catechins and ProanthocyanidinsJournal of Agricultural and Food Chemistry1998791
73Free Radical Scavenging Properties of Wheat ExtractsJournal of Agricultural and Food Chemistry2002788
74Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juicesJournal of Agricultural and Food Chemistry1993783
75Comparison 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 PracticesJournal of Agricultural and Food Chemistry2003782
76Compositional Analysis of Lignocellulosic Feedstocks. 1. Review and Description of MethodsJournal of Agricultural and Food Chemistry2010780
77Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small FruitsJournal of Agricultural and Food Chemistry1999768
78Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry1995765
79Acrylamide Formation Mechanism in Heated FoodsJournal of Agricultural and Food Chemistry2003747
80Antioxidant Activities of Astaxanthin and Related CarotenoidsJournal of Agricultural and Food Chemistry2000745
81Antioxidant and Antiproliferative Activities of Common VegetablesJournal of Agricultural and Food Chemistry2002744
82Phenol Antioxidant Quantity and Quality in Foods:  VegetablesJournal of Agricultural and Food Chemistry1998735
83Antibacterial activity of some essential oil components against five foodborne pathogensJournal of Agricultural and Food Chemistry1995733
84Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff SamplesJournal of Agricultural and Food Chemistry1994727
85Processed Sweet Corn Has Higher Antioxidant ActivityJournal of Agricultural and Food Chemistry2002724
86Uses and Properties ofCitrusFlavonoidsJournal of Agricultural and Food Chemistry1997722
872-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 Chemistry1995714
88Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry1992710
89Nutritional and Health Benefits of Soy Proteins†Journal of Agricultural and Food Chemistry2001708
90Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess PhloroglucinolJournal of Agricultural and Food Chemistry2001708
91Antioxidant Activity of Anthocyanins and Their AglyconsJournal of Agricultural and Food Chemistry2003707
92Mushroom Tyrosinase:  Recent ProspectsJournal of Agricultural and Food Chemistry2003703
93Modified 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) MethodsJournal of Agricultural and Food Chemistry2006689
94Antioxidant Assays for Plant and Food ComponentsJournal of Agricultural and Food Chemistry2009684
95A simple and rapid colorimetric method for phytate determinationJournal of Agricultural and Food Chemistry1980680
96Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from CaliforniaJournal of Agricultural and Food Chemistry2002679
97Curcumin Nanoparticles: Preparation, Characterization, and Antimicrobial StudyJournal of Agricultural and Food Chemistry2011669
98Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and LingonberriesJournal of Agricultural and Food Chemistry2003666
99Identification and Quantification of Antioxidant Components of Honeys from Various Floral SourcesJournal of Agricultural and Food Chemistry2002660
100Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart DiseaseJournal of Agricultural and Food Chemistry1995657