References
- Benzie IFF, Strain JJ. 1999. Ferric reducing antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 299:15–27.
- Elbe JHV, Schwartz SJ. 1996. Colorant. In: Fennema OR. editors. Food chemistry. New York: Marcel Dekker659–770.
- Gregory JF. 1996. Vitamins. In: Fennema OR. editors. Food chemistry. New York: Marcel Dekker531–616.
- Haard NF, Chism GW. 1996. Characteristics of edible plant tissues. In: Fennema OR. editors. Food chemistry. New York: Marcel Dekker943–1011.
- Heaton JW, Marangoni AG. 1996. Chlorophyll degradation in processed foods and senescent plant tissues. Trends Food Sci Technol. 7:8–15.
- Hong YJ, Lai LS. 2006. Effect of blanching on the antioxidative activity of the freeze-dried wheatgrass powder extracts. Taiwanese J Agric Chem Food Sci. 44 1: 31–40.
- Jimenez-Escrig A, Rincon M, Pulido R, Saura-Calixto F. 2001. Guava fruit (Psidium guajava l.) as a new source of antioxidant dietary fiber. J Agric Food Chem. 49:5489–5493.
- Klein BP, Perry AK. 1982. Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. J Food Sci. 47:941–945.
- Lin PL, Wang CH, Lai LS. 2006. Effect of various dehydration treatments on the antioxidative activity of water extracts of wheatgrass powder. Taiwanese J Agric Chem Food Sci. 44 1: 6–14.
- Lowry OH, Rosebrough NJ, Farr LL, Randall RJ. 1951. Protein measurement with Folin-Phenol reagent. J Biol Chem. 193:265–267.
- Luximon-Ramma A, Bahorum T, Soobrattee MA, Aruoma OL. 2002. Antioxidant activities of phenolic, proanthocyandin and flavonoid components in extracts of Cassia fistula. J Agric Food Chem. 50:5042–5047.
- Mangos TJ, Berger RG. 1997. Determination of major chlorophyll degradation products, eitschrift für Lebensmittel Untersuchung und-Forschung A. Eur Food Res Technol. 204:345–350.
- Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66:401–436.
- Schwartz SJ, Lorenzo TV. 1990. Chlorophylls in foods. Crit Rev Food Sci Nutr. 29:1–17.
- Schweiggert U, Carle R, Schieber A. 2007. Conventional and alternative processes for spice production – A review. Trends Food Sci Technol. 18 5: 260–268.
- Shih CR, Lai LS. 2006. Effect of pH adjustment and hydrocolloid addition on the quality of wheat grass juice. Taiwanese J Agric Chem Food Sci. 44 2: 75–82.
- Shimada K, Fujikawa K, Yahara K, Nakamura T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem. 40:945–948.
- Vernon LP. 1960. Spectrophotometric determination of chlorophylls and pheophytins in plant extracts. Anal Chem. 32:1144–1150.