Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

Overview of attention for article published in Plant Foods for Human Nutrition, August 2013

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In the top 5% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#39 of 713)
High Attention Score compared to outputs of the same age (95th percentile)
High Attention Score compared to outputs of the same age and source (81st percentile)

Mentioned by

news: 3 news outlets
blogs: 1 blog

twitter: 2 X users

Citations

dimensions_citation: 47 Dimensions

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mendeley: 49 Mendeley

Summary News Blogs X Dimensions citations

So far, Dimensions has found 47 publications that cite this research output.

47

The most recent citing publications are shown below. View all 47 publications that cite this research output on Dimensions.

Total Phenolic Content of Microwaved, Pan-heated and Stewed, Herbs and Spices.

Article in International Journal of Gastronomy and Food Science (May 2024)

Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry

Article in European Food Research and Technology (April 2024)

Therapeutic, and pharmacological prospects of nutmeg seed: A comprehensive review for novel drug potential insights

Article in Saudi Pharmaceutical Journal (April 2024)

This page shows the most recent citations of this research output.

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