Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas-Reference-Cited by-同舟云学术

Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

Published:2017-09-11 Issue:1 Volume:53 Page:188-198
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Abountiolas Marvin¹,Nascimento Nunes Cecilia¹^ORCID

Affiliation:

1. Food Quality Laboratory, Department of Cell Biology, Microbiology and Molecular Biology University of South Florida 4202 East Fowler Avenue, ISA 2015 Tampa FL 33620 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13573

Reference39 articles.

1. Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity

2. A new approach to assess the total antioxidant capacity using the TEAC assay

3. Pharmacological profile of green tea and its polyphenols: a review

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries

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