The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
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Citations
Cites
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Antioxidant and Antiproliferative Activities of Common Vegetables
Chu, Y.-F., Sun, J., Wu, X., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020665f · Cited by 937
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Šamec, D., Urlić, B., & Salopek-Sondi, B. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1454400 · Cited by 257
Ding, X., Jiang, Y., Zhao, H., Guo, D., He, L., Liu, F., Zhou, Q., Nandwani, D., Hui, D., & Yu, J. (2018) · PLOS ONE · doi:10.1371/journal.pone.0202090 · Cited by 229
Payne, A. C., Mazzer, A., Clarkson, G. J. J., & Taylor, G. (2013) · Food Science & Nutrition · doi:10.1002/fsn3.71 · Cited by 107
“In recent years, interest in the antioxidant status of plantderived foods has risen due to the potential health benefits from their ability to scavenge radicals (Podsedek 2007).”
BackgroundBrassica Foods as a Dietary Source of Vitamin C: A Review
Domínguez-Perles, R., Mena, P., García-Viguera, C., & Moreno, D. A. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.626873 · Cited by 92
Metadata
- Authors
- Podsędek, A.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 40
- Issue
- 1
- Pages
- 1-11
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2090956893
- Cited by
- 1,141
- References
- 2
- FWCI
- 5.78
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2005.07.023
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.
