Processed sweet corn has higher antioxidant activity.

By Veronica Dewanto, Xianzhong Wu, R. Liu. Journal of Agricultural and Food Chemistry, 2002

903 citations recorded by the source corpus.

Subfields: Biochemistry, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/8a9d6c9ba330f73255eb7010a8444dd5ca5dba0b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Mesfin Haile
2. W. Kang
3. R. Liu

In Public Health, Environmental and Occupational Health

1. Mesfin Haile
2. W. Kang
3. R. Liu

Citations in the corpus

• Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts (2019, methodology): “The total flavonoid content (TFC) for each coffee extract was evaluated according to the method described by Dewanto [25], with some modifications.”
• Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus Hypochondriacus L.) Flour Using Response Surface Methodology (2012, neutral): “[29] with minor changes.”
• Potential synergy of phytochemicals in cancer prevention: mechanism of action. (2004, background): “Food processing, such as thermal processing, pasteurization, fermentation, and freezing, contributes to the release of these bound phenolic acids (17).”