The DOI matches its Crossref record; 19 of the 19 references it cites were found in a registry or an index.
Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
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Citations
Cites
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Benzie, I. F. F., & Strain, J. J. (1996) · Analytical Biochemistry · doi:10.1006/abio.1996.0292 · Cited by 22,951
Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.10.006 · Cited by 2,218
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
Fukumoto, L. R., & Mazza, G. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000220w · Cited by 1,660
Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources
Gheldof, N., Wang, X.-H., & Engeseth, N. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0256135 · Cited by 865
Review of methods to determine chain-breaking antioxidant activity in food
ROGINSKY, V, & LISSI, E. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.004 · Cited by 855
Antioxidant activities and total phenolics of different types of honey
Al-Mamary, M., Al-Meeri, A., & Al-Habori, M. (2002) · Nutrition Research · doi:10.1016/s0271-5317(02)00406-2 · Cited by 633
Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Maffei Facino, R. (2005) · Analytica Chimica Acta · doi:10.1016/j.aca.2004.11.010 · Cited by 628
Gheldof, N., & Engeseth, N. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0114637 · Cited by 617
Biological activities and chemical composition of three honeys of different types from Anatolia
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.10.010 · Cited by 547
Cited by
Contribution of honey in nutrition and human health: a review
Alvarez-Suarez, J. M., Tulipani, S., Romandini, S., Bertoli, E., & Battino, M. (2010) · Mediterranean Journal of Nutrition and Metabolism · doi:10.1007/s12349-009-0051-6 · Cited by 549
Metadata
- Authors
- BERTONCELJ, J., DOBERSEK, U., JAMNIK, M., & GOLOB, T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007
- Volume
- 105
- Issue
- 2
- Pages
- 822-828
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2063205643
- Cited by
- 745
- References
- 19
- FWCI
- 17.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- BERTONCELJ, J., DOBERSEK, U., JAMNIK, M., & GOLOB, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.01.060
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.
