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Top Articles

#TitleJournalYearCitations
1The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry20054,505
2Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry20053,948
3Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain ProductsJournal of Agricultural and Food Chemistry19982,771
4Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry19992,740
5Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionJournal of Agricultural and Food Chemistry19922,499
6Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant ActivityJournal of Agricultural and Food Chemistry20022,452
7Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent ProbeJournal of Agricultural and Food Chemistry20012,298
8Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry19782,034
9Antioxidant Activity of Various Tea Extracts in Relation to Their AntimutagenicityJournal of Agricultural and Food Chemistry19952,001
10Antioxidant Activity and Phenolic Compounds in Selected HerbsJournal of Agricultural and Food Chemistry20011,996
11Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and ProcessingJournal of Agricultural and Food Chemistry20001,957
12Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine:  CUPRAC MethodJournal of Agricultural and Food Chemistry20041,840
13Analysis of Acrylamide, a Carcinogen Formed in Heated FoodstuffsJournal of Agricultural and Food Chemistry20021,829
14Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry19531,794
15Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power AssayJournal of Agricultural and Food Chemistry20001,526
16Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United StatesJournal of Agricultural and Food Chemistry20041,465
17Rapid method for determination of total fatty acid content and composition of feedstuffs and fecesJournal of Agricultural and Food Chemistry19881,448
18Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry19961,417
19Antioxidant Activity of GrainsJournal of Agricultural and Food Chemistry20021,391
20Overview of the Status and Global Strategy for NeonicotinoidsJournal of Agricultural and Food Chemistry20111,350
21Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acidJournal of Agricultural and Food Chemistry19791,321
22Antioxidant Activity of Apple PeelsJournal of Agricultural and Food Chemistry20031,304
23A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry19781,279
24Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC AssaysJournal of Agricultural and Food Chemistry20091,263
25Characterization of the Action of Selected Essential Oil Components on Gram-Negative BacteriaJournal of Agricultural and Food Chemistry19981,260
26Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds†Journal of Agricultural and Food Chemistry20001,256
27Antioxidant and Antiproliferative Activities of Common FruitsJournal of Agricultural and Food Chemistry20021,249
28High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well FormatJournal of Agricultural and Food Chemistry20021,242
29Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food SamplesJournal of Agricultural and Food Chemistry20031,220
30Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the NetherlandsJournal of Agricultural and Food Chemistry19921,210
31Oxygen Radical Absorbing Capacity of AnthocyaninsJournal of Agricultural and Food Chemistry19971,207
32High Molecular Weight Plant Polyphenolics (Tannins) as Biological AntioxidantsJournal of Agricultural and Food Chemistry19981,125
33Hierarchical Scheme for LC-MSnIdentification of Chlorogenic AcidsJournal of Agricultural and Food Chemistry20031,085
34Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleiferaLam.) LeavesJournal of Agricultural and Food Chemistry20031,084
35Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry19981,077
36Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry19961,074
37Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic ConstituentsJournal of Agricultural and Food Chemistry20051,066
38Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental StageJournal of Agricultural and Food Chemistry20001,055
39Interaction of Nanoparticles with Edible Plants and Their Possible Implications in the Food ChainJournal of Agricultural and Food Chemistry20111,037
40Phenolic Acids in Foods:  An Overview of Analytical MethodologyJournal of Agricultural and Food Chemistry20031,033
41Interaction between Phenolics and Gut Microbiota: Role in Human HealthJournal of Agricultural and Food Chemistry20091,029
42Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolicsJournal of Agricultural and Food Chemistry19851,022
43Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical PlantsJournal of Agricultural and Food Chemistry20011,019
44Studies on the Antioxidant Activity of Pomegranate (Punicagranatum) Peel and Seed Extracts Using in Vitro ModelsJournal of Agricultural and Food Chemistry20021,018
45Chemistry, Biochemistry, and Safety of Acrylamide. A ReviewJournal of Agricultural and Food Chemistry20031,014
46Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine VarietiesJournal of Agricultural and Food Chemistry19971,009
47Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative StudyJournal of Agricultural and Food Chemistry2002998
48Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary SupplementsJournal of Agricultural and Food Chemistry2007982
49Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal ConsumptionJournal of Agricultural and Food Chemistry2006974
50Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) AssayJournal of Agricultural and Food Chemistry2004955