articleTop 10% cited

Extraction and analysis of phenolics in food

Journal of Chromatography A · 2004 · Vol. 1054(1-2) · pp. 95–111

M. Naczk✉(St. Francis Xavier University)Fereidoon Shahidi(Memorial University of Newfoundland)

Phytochemicals and Antioxidant Activities Analytical Chemistry and Chromatography Fermentation and Sensory AnalysisChemistryCinnamic acidPhenolsChromatographyNutraceuticalExtraction (chemistry)Phenolic acidOrganic chemistryFood scienceAntioxidant

MeSH terms

ChromatographyFood AnalysisPhenolsSpectrophotometry

Citations

1,257

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7.58

field-weighted impact

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208

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99%

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References

Quantitative Methods for Anthocyanins.

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Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical Plants

Journal of Agricultural and Food Chemistry · 2001 · 1,360 citations

Method for Estimation of Tannin in Grain Sorghum<sup>1</sup>

Agronomy Journal · 1971 · 581 citations

Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets

Journal of Agricultural and Food Chemistry · 1993 · 880 citations

TheDMACA-HCl Protocol and the Threshold Proanthocyanidin Content for Bloat Safety in Forage Legumes

Journal of the Science of Food and Agriculture · 1996 · 428 citations

The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

Journal of the Science of Food and Agriculture · 1959 · 3,627 citations

A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain

Journal of Agricultural and Food Chemistry · 1978 · 1,688 citations

Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices

Journal of Agricultural and Food Chemistry · 1993 · 893 citations

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