1. Determination of antioxidant vitamins in tomatoes
2. Agudo, A., Cabrera, L., Amiano, P., Ardanaz, E., Barricarte, A., Berenguer, T., Chirlaque, M.D., Dorronsoro, M., Jakszyn, P., Larrañaga, N., Martínez, C., Navarro, C., Quirós, J.R., Sánchez, M.J., Tormo, M.J. and González, C.A. (2007), “Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in Spanish adults: findings from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC‐Spain)”, American Journal of Clinical Nutrition, Vol. 85, pp. 1634‐42.
3. Amin, I. and Cheah, S.K. (2003), “Determination of vitamin C, β‐carotene and riboflavin contents in five green vegetables organically and conventionally grown”, Malaysia Journal of Nutrition, Vol. 9, pp. 31‐9.
4. Antioxidant activity and phenolic content of raw and blanched Amaranthus species
5. Total antioxidant activity and phenolic content in selected vegetables