Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

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76. L. Fernando Reyes and, Luis Cisneros-Zevallos. Wounding Stress Increases the Phenolic Content and Antioxidant Capacity of Purple-Flesh Potatoes (Solanum tuberosum L.). Journal of Agricultural and Food Chemistry 2003, 51 (18) , 5296-5300. https://doi.org/10.1021/jf034213u
77. Perumal Siddhuraju and, Klaus Becker. Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera Lam.) Leaves. Journal of Agricultural and Food Chemistry 2003, 51 (8) , 2144-2155. https://doi.org/10.1021/jf020444+
78. Doris W. Lau and, Annie J. King. Pre- and Post-Mortem Use of Grape Seed Extract in Dark Poultry Meat To Inhibit Development of Thiobarbituric Acid Reactive Substances. Journal of Agricultural and Food Chemistry 2003, 51 (6) , 1602-1607. https://doi.org/10.1021/jf020740m
79. Gary R. Takeoka and, Lan T. Dao. Antioxidant Constituents of Almond [Prunus dulcis (Mill.) D.A. Webb] Hulls. Journal of Agricultural and Food Chemistry 2003, 51 (2) , 496-501. https://doi.org/10.1021/jf020660i
80. Wei Zheng and, Shiow Y. Wang. Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and Lingonberries. Journal of Agricultural and Food Chemistry 2003, 51 (2) , 502-509. https://doi.org/10.1021/jf020728u
81. Irene Parejo,, Francesc Viladomat,, Jaume Bastida,, Alfredo Rosas-Romero,, Nadine Flerlage,, Jesús Burillo, and, Carles Codina. Comparison between the Radical Scavenging Activity and Antioxidant Activity of Six Distilled and Nondistilled Mediterranean Herbs and Aromatic Plants. Journal of Agricultural and Food Chemistry 2002, 50 (23) , 6882-6890. https://doi.org/10.1021/jf020540a
82. Mahinda Wettasinghe,, Bradley Bolling,, Leslie Plhak,, Hang Xiao, and, Kirk Parkin. Phase II Enzyme-Inducing and Antioxidant Activities of Beetroot (Beta vulgaris L.) Extracts from Phenotypes of Different Pigmentation. Journal of Agricultural and Food Chemistry 2002, 50 (23) , 6704-6709. https://doi.org/10.1021/jf020575a
83. Kafui Kwami Adom and, Rui Hai Liu. Antioxidant Activity of Grains. Journal of Agricultural and Food Chemistry 2002, 50 (21) , 6182-6187. https://doi.org/10.1021/jf0205099
84. Shiow Y. Wang,, Wei Zheng, and, Gene J. Galletta. Cultural System Affects Fruit Quality and Antioxidant Capacity in Strawberries. Journal of Agricultural and Food Chemistry 2002, 50 (22) , 6534-6542. https://doi.org/10.1021/jf020614i
85. J. E. Cacace and, G. Mazza. Extraction of Anthocyanins and Other Phenolics from Black Currants with Sulfured Water. Journal of Agricultural and Food Chemistry 2002, 50 (21) , 5939-5946. https://doi.org/10.1021/jf025614x
86. Patrícia Valentão,, Eduarda Fernandes,, Félix Carvalho,, Paula B. Andrade,, Rosa M. Seabra, and, M. Lourdes Bastos. Antioxidative Properties of Cardoon (Cynara cardunculus L.) Infusion Against Superoxide Radical, Hydroxyl Radical, and Hypochlorous Acid. Journal of Agricultural and Food Chemistry 2002, 50 (17) , 4989-4993. https://doi.org/10.1021/jf020225o
87. B. Matthäus. Antioxidant Activity of Extracts Obtained from Residues of Different Oilseeds. Journal of Agricultural and Food Chemistry 2002, 50 (12) , 3444-3452. https://doi.org/10.1021/jf011440s
88. Chien-Ya Hung and, Gow-Chin Yen. Antioxidant Activity of Phenolic Compounds Isolated from Mesona procumbens Hemsl.. Journal of Agricultural and Food Chemistry 2002, 50 (10) , 2993-2997. https://doi.org/10.1021/jf011454y
89. Shengmin Sang,, Karen Lapsley,, Woo-Sik Jeong,, Paul A. Lachance,, Chi-Tang Ho, and, Robert T. Rosen. Antioxidative Phenolic Compounds Isolated from Almond Skins (Prunus amygdalus Batsch). Journal of Agricultural and Food Chemistry 2002, 50 (8) , 2459-2463. https://doi.org/10.1021/jf011533+
90. Marco Racchi,, Maria Daglia,, Cristina Lanni,, Adele Papetti,, Stefano Govoni, and, Gabriella Gazzani. Antiradical Activity of Water Soluble Components in Common Diet Vegetables. Journal of Agricultural and Food Chemistry 2002, 50 (5) , 1272-1277. https://doi.org/10.1021/jf010961c
91. Wei Zheng and, Shiow Y. Wang. Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry 2001, 49 (11) , 5165-5170. https://doi.org/10.1021/jf010697n
92. Shiow Y. Wang and, Wei Zheng. Effect of Plant Growth Temperature on Antioxidant Capacity in Strawberry. Journal of Agricultural and Food Chemistry 2001, 49 (10) , 4977-4982. https://doi.org/10.1021/jf0106244
93. P. Valentão,, E. Fernandes,, F. Carvalho,, P. B. Andrade,, R. M. Seabra, and, M. L. Bastos. Antioxidant Activity of Centaurium erythraea Infusion Evidenced by Its Superoxide Radical Scavenging and Xanthine Oxidase Inhibitory Activity. Journal of Agricultural and Food Chemistry 2001, 49 (7) , 3476-3479. https://doi.org/10.1021/jf001145s
94. Tytti S. Kujala,, Jyrki M. Loponen,, Karel D. Klika, and, Kalevi Pihlaja. Phenolics and Betacyanins in Red Beetroot (Beta vulgaris) Root:  Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds. Journal of Agricultural and Food Chemistry 2000, 48 (11) , 5338-5342. https://doi.org/10.1021/jf000523q
95. Shiow Y. Wang and, Hongjun Jiao. Scavenging Capacity of Berry Crops on Superoxide Radicals, Hydrogen Peroxide, Hydroxyl Radicals, and Singlet Oxygen. Journal of Agricultural and Food Chemistry 2000, 48 (11) , 5677-5684. https://doi.org/10.1021/jf000766i
96. L. R. Fukumoto and, G. Mazza. Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds. Journal of Agricultural and Food Chemistry 2000, 48 (8) , 3597-3604. https://doi.org/10.1021/jf000220w
97. H. Zieliński and, H. Kozłowska. Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions. Journal of Agricultural and Food Chemistry 2000, 48 (6) , 2008-2016. https://doi.org/10.1021/jf990619o
98. Maria Daglia,, Adele Papetti,, Cesarina Gregotti,, Francantonio Bertè, and, Gabriella Gazzani. In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee. Journal of Agricultural and Food Chemistry 2000, 48 (5) , 1449-1454. https://doi.org/10.1021/jf990510g
99. L. R. Howard,, S. T. Talcott,, C. H. Brenes, and, B. Villalon. Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity. Journal of Agricultural and Food Chemistry 2000, 48 (5) , 1713-1720. https://doi.org/10.1021/jf990916t
100. Shiow Y. Wang and, Hsin-Shan Lin. Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage. Journal of Agricultural and Food Chemistry 2000, 48 (2) , 140-146. https://doi.org/10.1021/jf9908345