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Flavonoid–flavonoid interaction and its effect on their antioxidant activity

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Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

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Antioxidant capacity and related parameters of different fruit formulations

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Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

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Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries†

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Sugars, acids, ethyl β-d-glucopyranose and a methyl inositol in sea buckthorn (Hippophaë rhamnoides) berries

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Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

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Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

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