The DOI matches its Crossref record.
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
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Citations
Cited by
Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., & Kishimura, H. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.065 · Cited by 320
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Plaza, M., Amigo-Benavent, M., del Castillo, M. D., Ibáñez, E., & Herrero, M. (2010) · Food Research International · doi:10.1016/j.foodres.2010.07.036 · Cited by 281
Kruse, A., Krupka, A., Schwarzkopf, V., Gamard, C., & Henningsen, T. (2005) · Industrial & Engineering Chemistry Research · doi:10.1021/ie049129y · Cited by 199
Liu, Y., & Kitts, D. D. (2011) · Food Research International · doi:10.1016/j.foodres.2010.12.037 · Cited by 124
Influence of processing on quality parameters of strawberries
Hartmann, A., Patz, C.-D., Andlauer, W., Dietrich, H., & Ludwig, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf801555q · Cited by 116
Metadata
- Authors
- Morales, F. J., & Jiménez-Pérez, S.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2001-01
- Volume
- 72
- Issue
- 1
- Pages
- 119-125
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1967841719
- Cited by
- 577
- References
- 0
- FWCI
- 3.87
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. https://app.cochat.ai/papers/10.1016/s0308-8146(00)00239-9
- The paper
- Morales, F. J., & Jiménez-Pérez, S. (2001). Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry. https://doi.org/10.1016/s0308-8146(00)00239-9
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.
