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Top Articles

#TitleJournalYearCitations
1The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry20054,632
2Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry20054,057
3Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain ProductsJournal of Agricultural and Food Chemistry19982,839
4Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry19992,788
5Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionJournal of Agricultural and Food Chemistry19922,553
6Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant ActivityJournal of Agricultural and Food Chemistry20022,540
7Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent ProbeJournal of Agricultural and Food Chemistry20012,343
8Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry19782,100
9Antioxidant Activity of Various Tea Extracts in Relation to Their AntimutagenicityJournal of Agricultural and Food Chemistry19952,050
10Antioxidant Activity and Phenolic Compounds in Selected HerbsJournal of Agricultural and Food Chemistry20012,043
11Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and ProcessingJournal of Agricultural and Food Chemistry20001,999
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 Chemistry20041,945
13Analysis of Acrylamide, a Carcinogen Formed in Heated FoodstuffsJournal of Agricultural and Food Chemistry20021,866
14Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry19531,814
15Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power AssayJournal of Agricultural and Food Chemistry20001,575
16Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United StatesJournal of Agricultural and Food Chemistry20041,481
17Rapid method for determination of total fatty acid content and composition of feedstuffs and fecesJournal of Agricultural and Food Chemistry19881,473
18Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry19961,428
19Overview of the Status and Global Strategy for NeonicotinoidsJournal of Agricultural and Food Chemistry20111,428
20Antioxidant Activity of GrainsJournal of Agricultural and Food Chemistry20021,420
21Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acidJournal of Agricultural and Food Chemistry19791,348
22Antioxidant Activity of Apple PeelsJournal of Agricultural and Food Chemistry20031,348
23Comparative 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
24A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry19781,314
25Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds†Journal of Agricultural and Food Chemistry20001,292
26Characterization of the Action of Selected Essential Oil Components on Gram-Negative BacteriaJournal of Agricultural and Food Chemistry19981,286
27High-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
28Antioxidant and Antiproliferative Activities of Common FruitsJournal of Agricultural and Food Chemistry20021,276
29Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food SamplesJournal of Agricultural and Food Chemistry20031,246
30Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the NetherlandsJournal of Agricultural and Food Chemistry19921,220
31Oxygen Radical Absorbing Capacity of AnthocyaninsJournal of Agricultural and Food Chemistry19971,218
32High Molecular Weight Plant Polyphenolics (Tannins) as Biological AntioxidantsJournal of Agricultural and Food Chemistry19981,147
33Antioxidant 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
34Hierarchical Scheme for LC-MSnIdentification of Chlorogenic AcidsJournal of Agricultural and Food Chemistry20031,110
35Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic ConstituentsJournal of Agricultural and Food Chemistry20051,100
36Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry19981,094
37Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry19961,089
38Interaction of Nanoparticles with Edible Plants and Their Possible Implications in the Food ChainJournal of Agricultural and Food Chemistry20111,089
39Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolicsJournal of Agricultural and Food Chemistry19851,077
40Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental StageJournal of Agricultural and Food Chemistry20001,076
41Phenolic Acids in Foods:  An Overview of Analytical MethodologyJournal of Agricultural and Food Chemistry20031,065
42Interaction between Phenolics and Gut Microbiota: Role in Human HealthJournal of Agricultural and Food Chemistry20091,053
43Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical PlantsJournal of Agricultural and Food Chemistry20011,052
44Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro ModelsJournal of Agricultural and Food Chemistry20021,047
45Chemistry, Biochemistry, and Safety of Acrylamide. A ReviewJournal of Agricultural and Food Chemistry20031,039
46Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine VarietiesJournal of Agricultural and Food Chemistry19971,038
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 Chemistry20021,015
48Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary SupplementsJournal of Agricultural and Food Chemistry20071,002
49Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal ConsumptionJournal of Agricultural and Food Chemistry2006996
50Role of ferritin as a lipid oxidation catalyst in muscle foodJournal of Agricultural and Food Chemistry1990977