A systematic screening of total antioxidants in dietary plants.
By B. Halvorsen, K. Holte, M. Myhrstad, I. Barikmo, E. Hvattum, S. F. Remberg, A. Wold, K. Haffner, H. Baugerød, L. Andersen and 3 more. Journal of NutriLife, 2002
1,235 citations recorded by the source corpus.
Subfields: Biochemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/3167b6633509db50564c123aa54db91254c29f81
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Citations in the corpus
- The strawberry: composition, nutritional quality, and impact on human health. (2012, neutral): “Several researchers have published lists of total antioxidant capacity (TAC) values of numerous foods, using their own food sources and methodologies [5,6,41,42].”
- Combining Quality and Antioxidant Attributes in the Strawberry: the Role of Genotype (2008, neutral): “S, Soluble solid content; TA, enolic content; TEAC, Trolox reducing antioxidant power : +39 071 2204398. battino@yahoo.it (M. Battino). ford, 2000; Cook & Samman, 1996; Halvorsen et al., 2002; Steinberg, 1989).”
- Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. (2006, methodology): “Measurements of redox-active compounds, ie, antioxidants The antioxidant assay of Benzie and Strain (26) was used with minor modifications that allowed quantitation of most water- and fat-soluble antioxidants (28, 29).”
- Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. (2009, result): “61 mmol 100 g ) reported by Halvorsen et al. (2002). The differences in results may be due, in part, to the use of different blackberry genotypes in these studies.”
- CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILD FRAGARIA AND RUBUS BERRIES (2011, neutral): “Seasonal variations observed in the level of important phenolic compounds and therefore expressed antioxidant capacity can be explained by the influence of ecological factors (light, temperature, and rainfall) and cultural practices as reported before (Dixon and Paiva 1995; Wang and Zheng 2001; Halv”
- The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, methodology): “The classification was done according to information from the supplier or purchaser, or according to common traditional use of the food.”