1. Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions;Alonso-Salces;Food Chemistry,2005
2. Methods for testing antioxidant activity;Antolovich;The Analyst,2002
3. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004
4. Simultaneous identification and quantification of the sugar, sugar alcohol, and carboxylic acid contents of sour cherry, apple, and ber fruits, as their trimethylsilyl derivatives, by gas chromatography − mass spectrometry;Atona;Journal of Agricultural and Food Chemistry,2004
5. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit;Beckles;Postharvest Biology and Technology,2012