The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf
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Citations
Cites
Anderson, R. A., Broadhurst, C. L., Polansky, M. M., Schmidt, W. F., Khan, A., Flanagan, V. P., Schoene, N. W., & Graves, D. J. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034916b · Cited by 561
Cited by
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
Wang, T., Jónsdóttir, R., & Ólafsdóttir, G. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.02.041 · Cited by 696
Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods
SZYDLOWSKACZERNIAK, A., DIANOCZKI, C., RECSEG, K., KARLOVITS, G., & SZLYK, E. (2008) · Talanta · doi:10.1016/j.talanta.2008.04.055 · Cited by 294
Microwave assisted extraction of phenolic compounds from four different spices
Gallo, M., Ferracane, R., Graziani, G., Ritieni, A., & Fogliano, V. (2010) · Molecules · doi:10.3390/molecules15096365 · Cited by 177
Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil
Ilyasoğlu, H. (2014) · International Journal of Food Properties · doi:10.1080/10942912.2013.777075 · Cited by 111
Ferreira, J. F. S., & Luthria, D. L. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf903222j · Cited by 68
Metadata
- Authors
- Su, L., Yin, J.-J., Charles, D., Zhou, K., Moore, J., & Yu, L. (.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 100
- Issue
- 3
- Pages
- 990-997
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2079875017
- Cited by
- 319
- References
- 1
- FWCI
- 5.51
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. https://app.cochat.ai/papers/10.1016/j.foodchem.2005.10.058
- The paper
- Su, L., Yin, J.-J., Charles, D., Zhou, K., Moore, J., & Yu, L. (. (2007). Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.10.058
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.
