The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)
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Citations
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Antioxidant activity of apple peels
Wolfe, K., Wu, X., & Liu, R. H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020782a · Cited by 1,873
Cited by
Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality
Zhang, H., Wu, J., & Guo, X. (2016) · Food Science and Human Wellness · doi:10.1016/j.fshw.2015.11.003 · Cited by 266
Wanyo, P., Meeso, N., & Siriamornpun, S. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.02.061 · Cited by 179
Sakanaka, S., & Ishihara, Y. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.080 · Cited by 107
Self-citationLi, B., Du, P., Smith, E. E., Wang, S., Jiao, Y., Guo, L., Huo, G., & Liu, F. (2019) · Food & Function · doi:10.1039/c8fo01920g · Cited by 56
Rachitha, P., Krupashree, K., Jayashree, G. V., Kandikattu, H. K., Amruta, N., Gopalan, N., Rao, M. K., & Khanum, F. (2018) · Journal of Traditional and Complementary Medicine · doi:10.1016/j.jtcme.2017.11.002 · Cited by 53
Metadata
- Authors
- Sakanaka, S., Tachibana, Y., & Okada, Y.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2005-03
- Volume
- 89
- Issue
- 4
- Pages
- 569-575
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2046453713
- Cited by
- 650
- References
- 2
- FWCI
- 3.48
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). https://app.cochat.ai/papers/10.1016/j.foodchem.2004.03.013
- The paper
- Sakanaka, S., Tachibana, Y., & Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chemistry. https://doi.org/10.1016/j.foodchem.2004.03.013
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
