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Top Articles

#TitleJournalYearCitations
1The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry20054,632
2Fast and Easy Multiresidue Method Employing Acetonitrile Extraction/Partitioning and “Dispersive Solid-Phase Extraction” for the Determination of Pesticide Residues in ProduceJournal of AOAC INTERNATIONAL20034,557
3Mehlich 3 soil test extractant: A modification of Mehlich 2 extractantCommunications in Soil Science and Plant Analysis19844,280
4Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry20054,057
5Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain ProductsJournal of Agricultural and Food Chemistry19982,839
6Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry19992,788
7Methods of Enzymatic AnalysisJournal of the Association of Official Analytical Chemists19752,715
8Rapid colorimetric determination of nitrate in plant tissue by nitration of salicylic acidCommunications in Soil Science and Plant Analysis19752,633
9Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionJournal of Agricultural and Food Chemistry19922,553
10Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant ActivityJournal of Agricultural and Food Chemistry20022,540
11Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent ProbeJournal of Agricultural and Food Chemistry20012,343
12Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry19782,100
13Antioxidant Activity of Various Tea Extracts in Relation to Their AntimutagenicityJournal of Agricultural and Food Chemistry19952,050
14Antioxidant Activity and Phenolic Compounds in Selected HerbsJournal of Agricultural and Food Chemistry20012,043
15Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative StudyJournal of AOAC INTERNATIONAL20052,031
16Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and ProcessingJournal of Agricultural and Food Chemistry20001,999
17Novel 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 Chemistry20041,945
18Analysis of Acrylamide, a Carcinogen Formed in Heated FoodstuffsJournal of Agricultural and Food Chemistry20021,866
19Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry19531,814
20A rapid and precise method for routine determination of organic carbon in soilCommunications in Soil Science and Plant Analysis19881,594
21Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power AssayJournal of Agricultural and Food Chemistry20001,575
22Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United StatesJournal of Agricultural and Food Chemistry20041,481
23Rapid method for determination of total fatty acid content and composition of feedstuffs and fecesJournal of Agricultural and Food Chemistry19881,473
24Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry19961,428
25Overview of the Status and Global Strategy for NeonicotinoidsJournal of Agricultural and Food Chemistry20111,428
26Antioxidant Activity of GrainsJournal of Agricultural and Food Chemistry20021,420
27Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acidJournal of Agricultural and Food Chemistry19791,348
28Antioxidant Activity of Apple PeelsJournal of Agricultural and Food Chemistry20031,348
29Comparative 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 Chemistry20091,332
30A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry19781,314
31Use of Detergents in the Analysis of Fibrous Feeds. IV. Determination of Plant Cell-Wall ConstituentsJournal of the Association of Official Analytical Chemists19671,292
32Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds†Journal of Agricultural and Food Chemistry20001,292
33Characterization of the Action of Selected Essential Oil Components on Gram-Negative BacteriaJournal of Agricultural and Food Chemistry19981,286
34High-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 Chemistry20021,280
35Antioxidant and Antiproliferative Activities of Common FruitsJournal of Agricultural and Food Chemistry20021,276
36Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food SamplesJournal of Agricultural and Food Chemistry20031,246
37Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the NetherlandsJournal of Agricultural and Food Chemistry19921,220
38Oxygen Radical Absorbing Capacity of AnthocyaninsJournal of Agricultural and Food Chemistry19971,218
39Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food LipidsJournal of AOAC INTERNATIONAL19941,166
40High Molecular Weight Plant Polyphenolics (Tannins) as Biological AntioxidantsJournal of Agricultural and Food Chemistry19981,147
41A wet oxidation procedure suitable for the determination of nitrogen and mineral nutrients in biological materialCommunications in Soil Science and Plant Analysis19751,138
42Antioxidant 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 Chemistry20031,120
43Hierarchical Scheme for LC-MSnIdentification of Chlorogenic AcidsJournal of Agricultural and Food Chemistry20031,110
44Use of Detergents in the Analysis of Fibrous Feeds. II. A Rapid Method for the Determination of Fiber and LigninJournal of AOAC INTERNATIONAL19631,100
45Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic ConstituentsJournal of Agricultural and Food Chemistry20051,100
46Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry19981,094
47Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry19961,089
48Interaction of Nanoparticles with Edible Plants and Their Possible Implications in the Food ChainJournal of Agricultural and Food Chemistry20111,089
49Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolicsJournal of Agricultural and Food Chemistry19851,077
50Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental StageJournal of Agricultural and Food Chemistry20001,076
51Phenolic Acids in Foods:  An Overview of Analytical MethodologyJournal of Agricultural and Food Chemistry20031,065
52Interaction between Phenolics and Gut Microbiota: Role in Human HealthJournal of Agricultural and Food Chemistry20091,053
53Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical PlantsJournal of Agricultural and Food Chemistry20011,052
54Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro ModelsJournal of Agricultural and Food Chemistry20021,047
55Chemistry, Biochemistry, and Safety of Acrylamide. A ReviewJournal of Agricultural and Food Chemistry20031,039
56Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine VarietiesJournal of Agricultural and Food Chemistry19971,038
57Analysis 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 Chemistry20021,015
58Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary SupplementsJournal of Agricultural and Food Chemistry20071,002
59Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal ConsumptionJournal of Agricultural and Food Chemistry2006996
60Role of ferritin as a lipid oxidation catalyst in muscle foodJournal of Agricultural and Food Chemistry1990977
61Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) AssayJournal of Agricultural and Food Chemistry2004975
62Characterization of Irradiated Starches by Using FT-Raman and FTIR SpectroscopyJournal of Agricultural and Food Chemistry2002969
63Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory ActivityJournal of Agricultural and Food Chemistry2008958
64Antioxidant and Antiradical Activities of FlavonoidsJournal of Agricultural and Food Chemistry2001948
65Food Browning and Its Prevention:  An Overview†Journal of Agricultural and Food Chemistry1996933
66Phenol Antioxidant Quantity and Quality in Foods:  FruitsJournal of Agricultural and Food Chemistry2001930
67Rapid enzymic assay of insoluble and soluble dietary fiberJournal of Agricultural and Food Chemistry1983912
68Determination of Antioxidant and Antimicrobial Activities ofRumex crispusL. ExtractsJournal of Agricultural and Food Chemistry2001909
69HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazylBioscience, Biotechnology and Biochemistry1998904
70Isoflavone Content in Commercial Soybean FoodsJournal of Agricultural and Food Chemistry1994900
71Improved Gateway Binary Vectors: High-Performance Vectors for Creation of Fusion Constructs in Transgenic Analysis of PlantsBioscience, Biotechnology and Biochemistry2007877
72Dissolution of Wood in Ionic LiquidsJournal of Agricultural and Food Chemistry2007859
73Plant Foods and Herbal Sources of ResveratrolJournal of Agricultural and Food Chemistry2002856
74Interaction of Flavonoids with Bovine Serum Albumin:  A Fluorescence Quenching StudyJournal of Agricultural and Food Chemistry2005856
75Antioxidant Properties of Ferulic Acid and Its Related CompoundsJournal of Agricultural and Food Chemistry2002852
76Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic PhytochemicalsJournal of Agricultural and Food Chemistry2002841
77Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen SpeciesJournal of Agricultural and Food Chemistry1994839
78Handbook of Chemistry and PhysicsJournal of AOAC INTERNATIONAL1937836
79NUTRIENT USE EFFICIENCY IN PLANTSCommunications in Soil Science and Plant Analysis2001832
80Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial ActivityJournal of Agricultural and Food Chemistry2006832
81Critical Factors of Vanillin Assay for Catechins and ProanthocyanidinsJournal of Agricultural and Food Chemistry1998821
82Protein precipitation method for the quantitative determination of tanninsJournal of Agricultural and Food Chemistry1978817
83Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian dietsJournal of Agricultural and Food Chemistry1993814
84Compositional Analysis of Lignocellulosic Feedstocks. 1. Review and Description of MethodsJournal of Agricultural and Food Chemistry2010811
85Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibesJournal of Agricultural and Food Chemistry2002809
86Berry Phenolics and Their Antioxidant ActivityJournal of Agricultural and Food Chemistry2001806
87Free Radical Scavenging Properties of Wheat ExtractsJournal of Agricultural and Food Chemistry2002805
88Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid CompoundsJournal of Agricultural and Food Chemistry1997802
89Comparison 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 Chemistry2003795
90Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juicesJournal of Agricultural and Food Chemistry1993794
91A comprehensive system of leaf analyses and its use for diagnosing crop nutrient statusCommunications in Soil Science and Plant Analysis1982782
92Antioxidant Activities of Astaxanthin and Related CarotenoidsJournal of Agricultural and Food Chemistry2000781
93Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small FruitsJournal of Agricultural and Food Chemistry1999773
94Bacteria, Colonic Fermentation, and Gastrointestinal HealthJournal of AOAC INTERNATIONAL2012770
95Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry1995769
96Acrylamide Formation Mechanism in Heated FoodsJournal of Agricultural and Food Chemistry2003759
97Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff SamplesJournal of Agricultural and Food Chemistry1994753
98Antioxidant and Antiproliferative Activities of Common VegetablesJournal of Agricultural and Food Chemistry2002753
99Phenol Antioxidant Quantity and Quality in Foods:  VegetablesJournal of Agricultural and Food Chemistry1998740
100Antibacterial activity of some essential oil components against five foodborne pathogensJournal of Agricultural and Food Chemistry1995738