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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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Optimal conditions for phosphorus analysis by the ascorbic acid-molybdenum blue method

Soil Science Society of America journal, 1994-05, Vol.58 (3), p.866-870

1994

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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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Simultaneous Analysis of Ascorbic Acid, Uric Acid, and Dopamine at Bare Polystyrene Thermoplastic Electrodes

ChemElectroChem, 2022-06, Vol.9 (11), p.n/a

2022

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ethylene response factor AtERF98 enhances tolerance to salt through the transcriptional activation of ascorbic acid synthesis in Arabidopsis

The Plant journal : for cell and molecular biology, 2012-07, Vol.71 (2), p.273-287

2012

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Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Journal of food science, 2010-05, Vol.75 (4), p.C336-C340

2010

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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 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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Tomato fruit ascorbic acid content is linked with monodehydroascorbate reductase activity and tolerance to chilling stress

Plant, cell and environment, 2008-08, Vol.31 (8), p.1086-1096

2008

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Cultivars, Culture Conditions, and Harvest Time Influence Phenolic and Ascorbic Acid Contents and Antioxidant Capacity of Strawberry (Fragaria x ananassa)

Journal of food science, 2012-02, Vol.77 (2), p.C205-C210

2012

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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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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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Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

Journal of food science, 2023-05, Vol.88 (5), p.1835-1848

2023

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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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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

Optimal conditions for phosphorus analysis by the ascorbic acid-molybdenum blue method

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

Simultaneous Analysis of Ascorbic Acid, Uric Acid, and Dopamine at Bare Polystyrene Thermoplastic Electrodes

ethylene response factor AtERF98 enhances tolerance to salt through the transcriptional activation of ascorbic acid synthesis in Arabidopsis

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

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

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

Tomato fruit ascorbic acid content is linked with monodehydroascorbate reductase activity and tolerance to chilling stress

Cultivars, Culture Conditions, and Harvest Time Influence Phenolic and Ascorbic Acid Contents and Antioxidant Capacity of Strawberry (Fragaria x ananassa)

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

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

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

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

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