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N‐acetylcysteine versus ascorbic acid or N‐acetylcysteine plus ascorbic acid in preventing contrast‐induced nephropathy: A meta‐analysis

Nephrology (Carlton, Vic.), 2018-06, Vol.23 (6), p.530-538

2018

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Synthesis of MoO 3- x nanosheets and its application in ascorbic acid detection of fruit and vegetables

Journal of food science, 2023-02, Vol.88 (2), p.837-847

2023

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Effect of SO 2 , glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Journal of food science, 2024-05, Vol.89 (5), p.2814-2826

2024

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Electrochemical sensor based on carbon material derived from Physalis alkekengi L. husks for the analysis of ascorbic acid

Asia-Pacific journal of chemical engineering, 2023-03, Vol.18 (2), p.n/a

2023

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Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L

Journal of the science of food and agriculture, 2015-07, Vol.95 (9), p.1812-1820

2015

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Effect of Passive Drying on Ascorbic Acid, α‐Tocopherol, and β‐Carotene in Tomato and Mango

Journal of food science, 2018-05, Vol.83 (5), p.1412-1421

2018

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Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Journal of food science, 2021-02, Vol.86 (2), p.513-522

2021

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Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

Journal of food science, 2018-08, Vol.83 (8), p.2237-2246

2018

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Transcriptome analysis of strawberry (Fragaria × ananassa) fruits under osmotic stresses and identification of genes related to ascorbic acid pathway

Physiologia plantarum, 2019-08, Vol.166 (4), p.979-995

2019

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Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

Journal of food science, 2012-11, Vol.77 (11), p.C1218-C1225

2012

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Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Journal of food science, 2012-11, Vol.77 (11), p.C1197-C1202

2012

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Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Journal of food science, 2023-12, Vol.88 (12), p.4879-4891

2023

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Effect of isochoric freezing on quality aspects of minimally processed potatoes

Journal of food science, 2020-09, Vol.85 (9), p.2656-2664

2020

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Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Journal of food science, 2022-05, Vol.87 (5), p.2197-2210

2022

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Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process

Journal of food science, 2024-05, Vol.89 (5), p.2774-2786

2024

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Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

Journal of food science, 2023-08, Vol.88 (8), p.3422-3434

2023

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Effects of an Ascorbic Acid–Derivative Dentifrice in Patients With Gingivitis: A Double‐Masked, Randomized, Controlled Clinical Trial

Journal of periodontology (1970), 2015-01, Vol.86 (1), p.27-35

2015

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Prediction of fruit quality based on the RGB values of time–temperature indicator

Journal of food science, 2021-03, Vol.86 (3), p.932-941

2021

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Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Journal of food science, 2018-06, Vol.83 (6), p.1569-1578

2018

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Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage

Journal of food science, 2015-11, Vol.80 (11), p.H2612-H2618

2015

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The influence of ascorbate on anthocyanin accumulation during high light acclimation in Arabidopsis thaliana: further evidence for redox control of anthocyanin synthesis

Plant, cell and environment, 2012-02, Vol.35 (2), p.388-404

2012

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The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Journal of food science, 2019-06, Vol.84 (6), p.1340-1345

2019

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Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics

Journal of food science, 2017-10, Vol.82 (10), p.2343-2350

2017

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Fresh‐Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method

Journal of food science, 2017-10, Vol.82 (10), p.2438-2447

2017

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Physico‐chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.778-785

2021

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N‐acetylcysteine versus ascorbic acid or N‐acetylcysteine plus ascorbic acid in preventing contrast‐induced nephropathy: A meta‐analysis

Synthesis of MoO 3- x nanosheets and its application in ascorbic acid detection of fruit and vegetables

Effect of SO 2 , glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Electrochemical sensor based on carbon material derived from Physalis alkekengi L. husks for the analysis of ascorbic acid

Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L

Effect of Passive Drying on Ascorbic Acid, α‐Tocopherol, and β‐Carotene in Tomato and Mango

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

Transcriptome analysis of strawberry (Fragaria × ananassa) fruits under osmotic stresses and identification of genes related to ascorbic acid pathway

Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process

Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

Effects of an Ascorbic Acid–Derivative Dentifrice in Patients With Gingivitis: A Double‐Masked, Randomized, Controlled Clinical Trial

Prediction of fruit quality based on the RGB values of time–temperature indicator

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage

The influence of ascorbate on anthocyanin accumulation during high light acclimation in Arabidopsis thaliana: further evidence for redox control of anthocyanin synthesis

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics

Fresh‐Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method

Physico‐chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption

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