articleTop 10% cited
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 · Vol. 54(1) · pp. 101–111
David J. Hart✉(Quadram Institute)KJ Scott(Norwich Research Park)
Antioxidant Activity and Oxidative StressFree Radicals and AntioxidantsAnimal Nutrition and PhysiologyCarotenoidLuteinWatercressLycopeneSpinachFood scienceChemistryLegumeBiologyBotany
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727
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4.68
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14
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References
Comparison of dietary assessment methods in nutritional epidemiology: weighed records <i>v</i>. 24 h recalls, food-frequency questionnaires and estimated-diet records
British Journal Of Nutrition · 1994 · 756 citations
Carotenoid content of fruits and vegetables: An evaluation of analytic data
Journal of the American Dietetic Association · 1993 · 854 citations
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