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Free radicals in foods
J. K. Donnelly, D. S. Robinson
Research output
:
Contribution to journal
›
Article
›
peer-review
80
Citations (Scopus)
Overview
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Medicine & Life Sciences
Antioxidants
52%
beta Carotene
43%
Cooking
43%
Diet
24%
Fast Foods
47%
Fats
26%
Food
74%
Food Preservation
56%
Free Radical Scavengers
45%
Free Radicals
100%
Lipids
23%
Myocardial Ischemia
31%
Nutrients
30%
Oils
35%
Snacks
43%
Unsaturated Fatty Acids
75%
Vitamin A
37%
Vitamins
35%
Chemistry
Amount
9%
Antioxidant Agent
32%
Beta-Carotene
25%
Degradation Product
20%
Fat
20%
Food
75%
Free Radical
84%
Lipid
14%
Nutrient
22%
Oxidation Reaction
28%
Polyunsaturated Fatty Acid
50%
Radical Scavenger
23%
Vitamin
21%
Vitamin A
27%