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For: Al-dabbas MM, Al-ismail K, Kitahara K, Chishaki N, Hashinaga F, Suganuma T, Tadera K. The effects of different inorganic salts, buffer systems, and desalting of Varthemia crude water extract on DPPH radical scavenging activity. Food Chemistry 2007;104:734-9. [DOI: 10.1016/j.foodchem.2006.10.080] [Cited by in Crossref: 15] [Cited by in F6Publishing: 8] [Article Influence: 1.1] [Reference Citation Analysis]
Number Citing Articles
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2 Cao QQ, Wang F, Wang JQ, Chen JX, Yin JF, Li L, Meng FK, Cheng Y, Xu YQ. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food Chem 2021;364:130235. [PMID: 34175625 DOI: 10.1016/j.foodchem.2021.130235] [Reference Citation Analysis]
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6 Xu Y, Yu P, Zhou W. Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system. Journal of Food Engineering 2019;250:46-54. [DOI: 10.1016/j.jfoodeng.2019.01.016] [Cited by in Crossref: 20] [Cited by in F6Publishing: 12] [Article Influence: 10.0] [Reference Citation Analysis]
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8 Corrêa RCG, Haminiuk CWI, Sora GTS, Bergamasco R, Vieira AMS. Antioxidant and rheological properties of guava jam with added concentrated grape juice: Characterization of guava jam with added grape juice. J Sci Food Agric 2014;94:146-52. [DOI: 10.1002/jsfa.6233] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]