Polyphenol content and antioxidant capacity in organic and conventional plant foods

Antioxidant properties of phenolic compounds

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Stress-Induced Phenylpropanoid Metabolism.

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Stress-Induced Phenylpropanoid Metabolism

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Polyphenols and disease risk in epidemiologic studies

Arts, I. C., & Hollman, P. C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.317s · Cited by 1,916 · see citing works

Polyphenols: Antioxidants and beyond

Scalbert, A., Johnson, I. T., & Saltmarsh, M. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.215s · Cited by 1,836 · see citing works

A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant Literature

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Fruits and vegetables in the prevention of cellular oxidative damage

Prior, R. L. (2003) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/78.3.570s · Cited by 574 · see citing works

Organic Foods

Winter, C. K., & Davis, S. F. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00196.x · Cited by 436 · see citing works

The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

Reyes, L. F., Villarreal, J. E., & Cisneros‐Zevallos, L. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.03.032 · Cited by 380 · see citing works

Flavonoids and Heart Health: Proceedings of the ILSI North America Flavonoids Workshop, May 31–June 1, 2005, Washington, DC1, , ,

Erdman, J. W., Balentine, D. A., Arab, L., Beecher, G. R., Dwyer, J. T., Folts, J. D., Harnly, J. M., Hollman, P. C. H., Keen, C. L., Mazza, G., et al. (2007) · Journal of Nutrition · doi:10.1093/jn/137.3.718s · Cited by 361 · see citing works

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

Faller, A. L. K., & Fialho, E. (2008) · Food Research International · doi:10.1016/j.foodres.2008.10.009 · Cited by 309 · see citing works

Variation in content of bioactive components in broccoli

Jeffery, E. H., Brown, A., Kurilich, A. C., Keck, A.-S., Matusheski, N. V., Klein, B. P., & Juvik, J. A. (2003) · Journal of Food Composition and Analysis · doi:10.1016/s0889-1575(03)00045-0 · Cited by 273 · see citing works

Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.)

Carbonaro, M., Mattera, M., Nicoli, S. F., Bergamo, P., & Cappelloni, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0202584 · Cited by 249 · see citing works

Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: a comparative study.

Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., & Cappelloni, M. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0344690 · Cited by 244 · see citing works

Three-Year Comparison of the Content of Antioxidant Microconstituents and Several Quality Characteristics in Organic and Conventionally Managed Tomatoes and Bell Peppers

Chassy, A. W., Bui, L., Renaud, E. N. C., Horn, M. V., & Mitchell, A. E. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060950p · Cited by 232 · see citing works

Study of carbohydrate influence on protein–tannin aggregation by nephelometry

de Freitas, V. A. P., de Carvalho, E. B., & Mateus, N. F. D. C. B. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00479-x · Cited by 225 · see citing works

Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

Bourvellec, C. L., Bouchet, B., & Renard, C. M. G. C. (2005) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/j.bbagen.2005.06.004 · Cited by 217 · see citing works

Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas

Kuskoski, E. M., Asuero, A. G., Morales, M. T., & Fett, R. (2006) · Ciência Rural · doi:10.1590/s0103-84782006000400037 · Cited by 205 · see citing works

Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

Serrano, J. C. E., Goñi, I., & Saura-Calixto, F. D. (2006) · Food Research International · doi:10.1016/j.foodres.2006.07.010 · Cited by 128 · see citing works

Hydrogen Peroxide Is Required for Poly(phenolic) Domain Formation during Wound-Induced Suberization

Razem, F. A., & Bernards, M. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0110248 · Cited by 79 · see citing works

The effect of solar radiation on the flavonol content in broccoli inflorescence

Gliszczyńska‐Świgło, A., Kałużewicz, A., Pawlak‐Lemańska, K., Knaflewski, M., & Tyrakowska, B. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.048 · Cited by 46 · see citing works

Resources and Biological Activities of Natural Polyphenols

Li, A., Li, S., Zhang, Y., Xu, X., Chen, Y., & Li, H. (2014) · Nutrients · doi:10.3390/nu6126020 · Cited by 885 · see citing works

Role of organic farming for achieving sustainability in agriculture

Gamage, A., Gangahagedara, R., Gamage, J., Jayasinghe, N., Kodikara, N., Suraweera, P., & Merah, O. (2023) · Farming System · doi:10.1016/j.farsys.2023.100005 · Cited by 698 · see citing works

Bioactive compounds in banana and their associated health benefits – A review

Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.03.033 · Cited by 531 · see citing works

Phenolic compounds within banana peel and their potential uses: A review

Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.006 · Cited by 381 · see citing works

Fruit peel waste: characterization and its potential uses

Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2017) · Current Science · doi:10.18520/cs/v113/i03/444-454 · Cited by 272 · see citing works

Flavonoids - From Biosynthesis to Human Health

Justino, G. C. (2017) · InTech eBooks · doi:10.5772/65575 · Cited by 204 · see citing works

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Ma, M., & Mu, T. (2015) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2015.09.030 · Cited by 188 · see citing works

Phenolic compound explorer: A mid-infrared spectroscopy database

Abbas, O., Compère, G., Larondelle, Y., Pompeu, D. R., Rogez, H. L. G., & Baeten, V. (2017) · Vibrational Spectroscopy · doi:10.1016/j.vibspec.2017.05.008 · Cited by 188 · see citing works

Organic Farming, Soil Health, and Food Quality: Considering Possible Links

Reeve, J. R., Hoagland, L., Villalba, J. J., Carr, P. M., Atucha, A., Cambardella, C. A., Davis, D. R., & Delate, K. M. (2016) · Advances in agronomy · doi:10.1016/bs.agron.2015.12.003 · Cited by 186 · see citing works

Polyphenols in Health and Disease: Gut Microbiota, Bioaccessibility, and Bioavailability

Bié, J., Sepodes, B. M. N., Fernandes, P. C. D. B., & Ribeiro, M. H. L. (2023) · Compounds · doi:10.3390/compounds3010005 · Cited by 187 · see citing works

Nutrition, Well-Being and Health

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Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

Crecente‐Campo, J., Damaceno, M. N., Romero-Rodríguez, M. A., & Vázquez‐Odériz, M. L. (2012) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2012.07.004 · Cited by 164 · see citing works

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2412-8 · Cited by 157 · see citing works

Phenolic Constituents and Antioxidant Capacity of Four Underutilized Fruits from the Amazon Region

Gordon, A., Jungfer, E., da Silva, B. A., Maia, J. G. S., & Marx, F. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201039r · Cited by 156 · see citing works

Postharvest quality and composition of organically and conventionally produced fruits: A review

Mditshwa, A., Magwaza, L. S., Tesfay, S. Z., & Mbili, N. C. (2017) · Scientia Horticulturae · doi:10.1016/j.scienta.2016.12.033 · Cited by 141 · see citing works

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Wang, Y., Zhang, M., & Mujumdar, A. S. (2012) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.12.011 · Cited by 140 · see citing works

Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study

Xie, F., Li, M., Lan, X., Zhang, W., Gong, S., Wu, J., & Wang, Z. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.05.012 · Cited by 134 · see citing works

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health

Bhardwaj, R. L., Parashar, A., Parewa, H. P., & Vyas, L. (2024) · Foods · doi:10.3390/foods13060877 · Cited by 129 · see citing works

Nanoencapsulation of polyphenols for protective effect against colon–rectal cancer

Santos, I. S., Ponte, B. M., Boonme, P., Silva, A. M., & Souto, E. B. (2012) · Biotechnology Advances · doi:10.1016/j.biotechadv.2012.08.005 · Cited by 123 · see citing works

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Garcia-Mendoza, M. D. P., de Paula, J. T., Paviani, L. C., Cabral, F. A., & Martínez‐Correa, H. A. (2015) · LWT · doi:10.1016/j.lwt.2015.01.026 · Cited by 119 · see citing works

Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

Pérez-Gregório, R., Regueiro, J., Simal‐Gándara, J., Rodrigues, A. S., & Almeida, D. P. F. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.624283 · Cited by 110 · see citing works

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Sánchez‐Vega, R., Elez‐Martínez, P., & Martín‐Belloso, O. (2014) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2014.12.002 · Cited by 102 · see citing works

Waste to Wealth: A Case Study of Papaya Peel

Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2018) · Waste and Biomass Valorization · doi:10.1007/s12649-017-0181-x · Cited by 95 · see citing works

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12025 · Cited by 91 · see citing works

Phytochemicals of papaya and its traditional health and culinary uses – A review

Ikram, E. H. K., Stanley, R. A., Netzel, M. E., & Fanning, K. (2015) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2015.02.010 · Cited by 88 · see citing works

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Kovačević, D. B., Putnik, P., Dragović‐Uzelac, V., Vahčić, N., Babojelić, M. S., & Levaj, B. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.063 · Cited by 87 · see citing works

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

Queiroz, C., Moreira, C. F. F., Lavinas, F. C., Lopes, M. L. M., Fialho, E., & Valente‐Mesquita, V. L. (2010) · High Pressure Research · doi:10.1080/08957959.2010.530598 · Cited by 84 · see citing works

Comparative analysis of multiple ingredients in Rosa roxburghii and R . sterilis fruits and their antioxidant activities

He, J., Zhang, Y.-H., Ma, N., Zhang, X., Liu, M., & Fu, W.-M. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.08.058 · Cited by 81 · see citing works

Antioxidant and Anti-Fatigue Activities of Phenolic Extract from the Seed Coat of Euryale ferox Salisb. and Identification of Three Phenolic Compounds by LC-ESI-MS/MS

Wu, C., Chen, R., Wang, X., Shen, B., Yue, W., & Wu, Q. (2013) · Molecules · doi:10.3390/molecules180911003 · Cited by 78 · see citing works

Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers

Sinkovič, L., Demšar, L., Žnidarčić, D., Vidrih, R., Hribar, J., & Treutter, D. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.06.024 · Cited by 77 · see citing works

Optimization of a polyphenol extraction method for sweet orange pulp (Citrus sinensis L.) to identify phenolic compounds consumed from sweet oranges

Iglesias‐Carres, L., Mas‐Capdevila, A., Bravo, F. I., Aragonès, G., Muguerza, B., & Arola‐Arnal, A. (2019) · PLoS ONE · doi:10.1371/journal.pone.0211267 · Cited by 77 · see citing works

Antioxidant and Anticancer Activities of Broccoli By-Products from Different Cultivars and Maturity Stages at Harvest

Hwang, J., & Lim, S.-B. (2015) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2015.20.1.8 · Cited by 74 · see citing works

A Comparative Study between Conventional and Advanced Extraction Techniques: Pharmaceutical and Cosmetic Properties of Plant Extracts

Maaiden, E. E., Bouzroud, S., Nasser, B., Moustaid, K., Mouttaqi, A. E., Ibourki, M., Boukcim, H., Hirich, A., Kouisni, L., & Kharrassi, Y. E. (2022) · Molecules · doi:10.3390/molecules27072074 · Cited by 73 · see citing works

Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field Study

Ren, F., Reilly, K., Kerry, J. P., Gaffney, M. T., Hossain, M. B., & Rai, D. K. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b01352 · Cited by 69 · see citing works

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.09.120 · Cited by 68 · see citing works

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour

de Abreu, J. P., Quintino, I., Pascoal, G. D. F. L., Postingher, B. M., Cadena, R. D. S., & Teodoro, A. J. (2019) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14100 · Cited by 67 · see citing works

High pressure carbon dioxide pasteurization of fresh-cut carrot

Spilimbergo, S., Komes, D., Vojvodić, A., Levaj, B., & Ferrentino, G. (2012) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2012.12.002 · Cited by 65 · see citing works

Brazilian Fetal Cardiology Guidelines - 2019

Pedra, S. R. F. F., Zielinsky, P., Binotto, C. N., Martins, C. N., da Fonseca, E. S. V. B., Guimarães, I. C. B., Corrêa, I. V. D. S., Pedrosa, K. L. M., Lopes, L. M., Nicoloso, L. H. S., et al. (2019) · Arquivos Brasileiros de Cardiologia · doi:10.5935/abc.20190075 · Cited by 63 · see citing works

Functional modifications by physical treatments of dietary fibers used in food formulations

Spotti, M. J., & Campanella, O. H. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2017.10.003 · Cited by 63 · see citing works

Agrobiotechnology Goes Wild: Ancient Local Varieties as Sources of Bioactives

Berni, R., Cantini, C., Romi, M., Hausman, J.-F., Guerriero, G., & Cai, G. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19082248 · Cited by 63 · see citing works

Organic versus conventional beetroot. Bioactive compounds and antioxidant properties

Carrillo, C., Pérez, D. F. W., Hallmann, E., Kazimierczak, R., & Rembiałkowska, E. (2019) · LWT · doi:10.1016/j.lwt.2019.108552 · Cited by 63 · see citing works

Early effects of salt stress on the physiological and oxidative status of the halophyte Lobularia maritima

Hsouna, A. B., Ghneim‐Herrera, T., Romdhane, W. B., Dabbous, A., Saad, R. B., Brini, F., Abdelly, C., & Hamed, K. B. (2020) · Functional Plant Biology · doi:10.1071/fp19303 · Cited by 56 · see citing works

Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds

Gudiño, I., Martı́n, A., Casquete, R., Prieto, M. H., Ayuso, M. C., & Córdoba, M. D. G. (2022) · Scientia Horticulturae · doi:10.1016/j.scienta.2022.111284 · Cited by 56 · see citing works

Good Taste Tastes Good. Cultural Capital as a Determinant of Organic Food Purchase by Italian Consumers: Evidence and Policy Implications

Agovino, M., Crociata, A., Quaglione, D., Sacco, P. L., & Sarra, A. (2017) · Ecological Economics · doi:10.1016/j.ecolecon.2017.05.029 · Cited by 58 · see citing works

Phenolic Components and Health Beneficial Properties of Onions

Ren, F., & Zhou, S. (2021) · Agriculture · doi:10.3390/agriculture11090872 · Cited by 54 · see citing works

Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

Malićanin, M. V., Rac, V. A., Antić, V., Antić, M., Palade, L. M., Kefalas, P., & Rakić, V. M. (2014) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-014-2441-2 · Cited by 52 · see citing works

Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses

Sanches-Silva, A. T., Reboredo‐Rodríguez, P., Süntar, I. P., Sureda, A., Belwal, T., Loizzo, M. R., Tundis, R., Sobarzo‐Sánchez, E., Rastrelli, L., Forbes-Hernández, T. Y., et al. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12629 · Cited by 51 · see citing works

Horticulture, biodiversity and nutrition

Lutaladio, N., Burlingame, B., & Crews, J. (2010) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.08.001 · Cited by 50 · see citing works

Valorization of banana peel: a biorefinery approach

Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2016) · Reviews in Chemical Engineering · doi:10.1515/revce-2015-0063 · Cited by 49 · see citing works

Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts

Jeon, Y.-A., Chung, S. W., Kim, S. C., & Lee, Y. J. (2022) · Foods · doi:10.3390/foods11203211 · Cited by 49 · see citing works

Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide

Marszałek, K., Krzyżanowska, J., Woźniak, Ł., & Skąpska, S. (2016) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2016.07.016 · Cited by 48 · see citing works

Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium

Czech, A., Szmigielski, M., & Sembratowicz, I. (2022) · Scientific Reports · doi:10.1038/s41598-022-23497-y · Cited by 45 · see citing works

Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit

Reche, J., Hernández, F., Almansa, M. S., Carbonell-Barrachina, Á. A., Legua, P., & Amorós, A. (2018) · LWT · doi:10.1016/j.lwt.2018.10.012 · Cited by 44 · see citing works

Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins

Aguié‐Béghin, V., Foulon, L., Soto, P., Crônier, D., Corti, E., Legée, F., Cézard, L., Chabbert, B., Maillard, M., Huijgen, W. J. J., et al. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b03686 · Cited by 42 · see citing works

Antioxidant activity and polyphenolic content of Phragmites karka under saline conditions.

Abideen, Z., Qasim, M., Rasheed, A., Adnan, M. Y., Gul, B., & Khan, M. A. (2015) · Cited by 42 · see citing works

Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review

Bishnoi, S., Sharma, S., & Agrawal, H. (2023) · Indian Journal of Microbiology · doi:10.1007/s12088-023-01100-w · Cited by 45 · see citing works

Onions: A Source of Flavonoids

Rodrigues, A. S., Almeida, D. P. F., Simal‐Gándara, J., & Pérez-Gregório, R. (2017) · InTech eBooks · doi:10.5772/intechopen.69896 · Cited by 40 · see citing works

Deep Eutectic Solvents for the Food Industry: Extraction, Processing, Analysis, and Packaging Applications – A Review

Castro-Muñoz, R., Can Karaça, A., Saeed Kharazmi, M., Boczkaj, G., Hernández-Pinto, F. J., Anusha Siddiqui, S., & Jafari, S. M. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2230500 · Cited by 54 · see citing works

Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits

Reche, J., Hernández, F., Almansa, M. S., Carbonell-Barrachina, Á. A., Legua, P., & Amorós, A. (2018) · LWT · doi:10.1016/j.lwt.2018.08.023 · Cited by 39 · see citing works

ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS

Bernacchia, R., Preti, R., & Vinci, G. (2016) · Italian Journal of Food Science · doi:10.14674/1120-1770/ijfs.v224 · Cited by 39 · see citing works

A comparative study on quality attributes and physiological responses of organic and conventionally grown table grapes during cold storage

Zahedipour‐Sheshglani, P., Asghari, M., Abdollahi, B., Alizadeh, M., & Danesh, Y. R. (2018) · Scientia Horticulturae · doi:10.1016/j.scienta.2018.11.077 · Cited by 37 · see citing works

Microwave-Assisted Extraction of Phenolic Compounds from Broccoli (Brassica oleracea) Stems, Leaves, and Florets: Optimization, Characterization, and Comparison with Maceration Extraction

García, S. L. R., & Raghavan, V. (2022) · Recent Progress in Nutrition · doi:10.21926/rpn.2202011 · Cited by 37 · see citing works

A DPPH· kinetic approach on the antioxidant activity of various parts and ripening levels of papaya (Carica papaya L.) ethanolic extracts

Iordănescu, O. A., Băla, M., Gligor (Pane), D., Zippenfening, S. E., Cugerean, M. I., Petroman, M. I., Hădărugă, D. I., Hădărugă, N. G., & Riviş, M. (2021) · Plants · doi:10.3390/plants10081679 · Cited by 33 · see citing works

Microwave-assisted extraction and anti-oxidation activity of polyphenols from lotus (Nelumbo nucifera Gaertn.) seeds

Zhang, Y., Zheng, B., Tian, Y., & Huang, S. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0210-2 · Cited by 33 · see citing works

Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems

Ren, F., Reilly, K., Gaffney, M. T., Kerry, J. P., Hossain, M. B., & Rai, D. K. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8138 · Cited by 33 · see citing works

Plant polyphenols to enhance the nutritional and sensory properties of chocolates

Sim, S. Y. J., Ng, J. W., Ng, W. K., Forde, C. G., & Henry, C. J. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.12.092 · Cited by 32 · see citing works

Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation

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Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects

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Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

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Biomolecules and Natural Medicine Preparations: Analysis of New Sources of Bioactive Compounds from Ribes and Rubus spp. Buds

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Pomegranate fruit peel: A sustainable bioresource in food preservation

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Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic

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Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

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Bioactive Compounds and Stability of Organic and Conventional Vitislabrusca Grape Seed Oils

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Potentials of Musa Species Fruits against Oxidative Stress-Induced and Diet-Linked Chronic Diseases: In Vitro and In Vivo Implications of Micronutritional Factors and Dietary Secondary Metabolite Compounds

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Differences between organic and conventional leafy green vegetables perceived by university students

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Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

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Essential Oil Composition and Bioactive Properties of Lemon Balm Aerial Parts as Affected by Cropping System and Irrigation Regime

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UPLC/ESI-Q-TOF-MS analysis of (poly)phenols, tocols and amino acids in Chaenomeles leaves versus in vitro anti-enzyme activities

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In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers

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Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

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Composición Fisicoquímica y Propiedades Antioxidantes de Genotipos Nativos de Papa Criolla ( Solanum tuberosum Grupo Phureja)

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Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity

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A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion

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The effect of organic farming on total phenols, total flavonoids, brown compounds and antioxidant activity of spent coffee grounds from Mexico

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Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS

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Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity

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Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

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Sugar Cane Stillage: A Potential Source of Natural Antioxidants

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Yield and bulb quality of storage onion cultivars as affected by farming system and nitrogen dose

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New Garden Rose (Rosa × hybrida) Genotypes with Intensely Colored Flowers as Rich Sources of Bioactive Compounds

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Evaluation of antioxidant activity of grapevine leaves extracts (Vitis labrusca) in liver of Wistar rats

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Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties

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Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization

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Comparison of Nutritional and Physicochemical Quality of Rice Under Organic and Standard Production Systems

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Antioxidant capacity and polyphenols in buckwheat seeds from fenugreek/buckwheat intercrops as influenced by fertilization

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Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

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Organic versus conventional globe artichoke: Influence of cropping system and harvest date on physiological activity, physicochemical parameters, and bioactive compounds

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Ultrasonic-Assisted Extraction of Antioxidants from Perilla frutescens Leaves Based on Tailor-Made Deep Eutectic Solvents: Optimization and Antioxidant Activity

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Enhancing Polyphenol Bioavailability through Nanotechnology: Current Trends and Challenges

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Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples (Malus domestica Bork. Cultivar `Golden Delicious')

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Antioxidants in fruit and vegetables

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Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practices

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The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

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Polyphenol content and antioxidant capacity in ethanolic exytacts of organic and conventional fruits (Red apple, lady finger banana and papaya)

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