1. Characterization of phenolic compounds in strawberry (Fragaria×ananassa) fruits by different HPLC detectors and contribution of individual compounds to total antioxidant capacity;Aaby;Journal of Agricultural and Food Chemistry,2007
2. Spectrophotometric quantification of ascorbic acid contents of fruits and vegetables using the 2,4-dinitrophenylhydrazine method;Al-Ani;Journal of Food, Agriculture & Environment,2007
3. Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour;Cardozo;Food Research International,2010
4. Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage);Costamagna;Food Research International,2013
5. Profiling the chemical content of Opuntia ficus-indica flowers by HPLC–PDA–ESI–MS and GC/EIMS analyses;De Leo;Phytochemistry Letters,2010