article
Review of non-enzymatic browning and antioxidant capacity in processed foods
Trends in Food Science & Technology · 2000 · Vol. 11(9-10) · pp. 340–346
Lara Manzocco✉(University of Udine)Sonia Calligaris(University of Udine)Dino Mastrocola(University of Udine)Maria Cristina Nicoli(University of Udine)C.R. Lerici(University of Udine)
Phytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityDye analysis and toxicityBrowningMaillard reactionAntioxidantChemistryFood scienceAntioxidant capacityFood productsEnzymeBiochemistry
Citations
816
FWCI
1.49
field-weighted impact
References
75
Percentile
81%
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References
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
LWT · 1997 · 301 citations
High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
Journal of Agricultural and Food Chemistry · 1998 · 1,375 citations
Antioxidant Properties of Tea Extracts as Affected by Processing
LWT · 1998 · 307 citations
Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
Food Chemistry · 1995 · 727 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Influence of processing on the antioxidant properties of fruit and vegetables
Trends in Food Science & Technology · 1999 · 828 citations
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