(Q104996140)

http://api.crossref.org/works/10.1016%2Fs0308-8146%2803%2900127-4

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4-hydroxybenzoic acid

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3,4-dihydroxybenzoic acid

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Shela Gorinstein

1

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2803%2900127-4

Milena Cvikrová

2

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Ivana Machackova

3

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Ratiporn Haruenkit

4

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Yong-Seo Park

5

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Soon-Teck Jung

6

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Kazutaka Yamamoto

7

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Alma Leticia Martinez Ayala

8

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Elena Katrich

9

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Simon Trakhtenberg

10

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publication date

6 November 2003

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2803%2900127-4

published in

Food Chemistry

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volume

84

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issue

4

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page(s)

503-510

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cites work

Evaluation of antioxidant activity of some natural polyphenolic compounds using the Briggs-Rauscher reaction method

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Comparative content of some phytochemicals in Spanish apples, peaches and pears

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Fruit and vegetable intake in relation to risk of ischemic stroke

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Antioxidant action of Ginkgo biloba extract EGb 761.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Antioxidant effectiveness as influenced by phenolic content of fresh orange juices

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Antioxidant and antiproliferative activities of common fruits

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021

Phenol antioxidant quantity and quality in foods: fruits

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https://api.crossref.org/works/10.1016%2FS0308-8146%2803%2900127-4

7 January 2021