| AMEER 1996 | Ameer B., Weintraub R.A., J... | 1996 | Flavanone absorption after naringin, hesperidin, and citrus administration | 21820093 | Details |
| AMIN 2005 | Amin I., Lee W.Y. | 2005 | Effect of different blanching times on antioxidant properties in selected cruciferous vegetables | | Details |
| AMIOT 1992 | Amiot, M.J.;Tacchini, M.;Au... | 1992 | Phenolic composition and browning susceptibility of various apple cultivars at maturity | | Details |
| AMIOT 1993 | Amiot M.J., Aubert S., Nico... | 1993 | Phenolic composition and browning susceptibility of various apple and pear cultivars at maturity | | Details |
| AMIOT 1995 | Amiot, M.J.;Tacchini, M.;A... | 1995 | Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits | | Details |
| ANCOS 2000_01 | Ancos B.d., Gonzalez E.M., ... | 2000 | Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit | 11052701 | Details |
| ANCOS 2000_02 | Ancos B.d., Ibanez E., Regl... | 2000 | Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit | 10725166 | Details |
| ANDERSEN 2000 | Andersen M.L., Outtrup H., ... | 2000 | Potential antioxidants in beer assessed by ESR spin trapping | 10956077 | Details |
| ANDLAUER 2003 | Andlauer W., Stumpf C., Hub... | 2003 | Influence of cooking process on phenolic marker compounds of vegetables | 12747223 | Details |
| ANDRADE 2001 | Andrade P.B., Mendes G., Fa... | 2001 | Preliminary study of flavonols in port wine grape varieties | | Details |
| ANDREASEN 2000_01 | Andreasen M.F., Christensen... | 2000 | Ferulic acid dehydrodimers in Rye | 25410263 | Details |
| ANDREASEN 2000_02 | Andreasen M.F., Christensen... | 2000 | Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cerealeL.) varieties | 11032481 | Details |
| ANDRES-LACUEVA 2008 | Andres-Lacueva C., Monagas ... | 2008 | Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process | 18412367 | Details |
| ANILAKUMAR 2007 | Anilakumar K.R., Saritha V.... | 2007 | Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary | | Details |
| ANTTONEN 2005 | Anttonen M.J., Karjalainen ... | 2005 | Environmental and genetic variation of phenolic compounds in red raspberry | | Details |
| APARICIO 1999 | Aparicio R., Roda L., Albi ... | 1999 | Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat | 10552782 | Details |
| APARICIO-FERNANDEZ 2005 | Aparicio-Fernandez X., Manz... | 2005 | Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against aflatoxin B1 | | Details |
| ARABBI 2004 | Arabbi P.R., Genovese M.I.,... | 2004 | Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population | 14995109 | Details |
| AREIAS 2001 | Areias F.M., Valentao P., A... | 2001 | Phenolic fingerprint of peppermint leaves | | Details |
| ARENA 2001 | Arena E., Fallico B., Macca... | 2001 | Evaluation of the antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage | | Details |
| ARNOUS 2002 | Arnous A., Makris D.P., Kef... | 2002 | Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece | | Details |
| ARTAJO 2006_01 | Artajo L.-S., omero M.-P., ... | 2006 | Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction | | Details |
| ARTAJO 2006_02 | Artajo L.S., Romero M.P., M... | 2006 | Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit | | Details |
| ARTS 1999 | Arts I.C.W., Hollman P.C.H.... | 1999 | Chocolate as a source of tea flavonoids | 24574140 | Details |
| ARTS 2000_01 | Arts, I.C.W. ; van de Putte... | 2000 | Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods | 10820089 | Details |
| ARTS 2000_02 | Arts, I.C.W. ; van de Putte... | 2000 | Catechin Contents of Foods Commonly Consumed in The Netherlands. 2. Tea, Wine, Fruit juices and chocolate milk | 10820090 | Details |
| ASAMI 2003_01 | Asami D.K., Hong Y.-J., Bar... | 2003 | Processing-induced changes in total phenolics and procyanidins in clingstone peaches | | Details |
| ASAMI 2003_02 | Asami D.K., Hong Y.-J., Bar... | 2003 | Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices | 14709028 | Details |
| ASENSI 2002 | Asensi M., Medina I., Orteg... | 2002 | Inhibition of cancer growth by resveratrol is related to its low bioavailability | 15736313 | Details |
| ASENSTORFER 2006 | Asenstorfer R.E., Wang Y., ... | 2006 | Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles | | Details |