| Antioxidant capacity of phenolic phytochemicals from various cultivars of plums DO Kim, SW Jeong, CY Lee Food chemistry 81 (3), 321-326, 2003 | 2636 | 2003 |
| Antioxidant activity of fresh apples MV Eberhardt, CY Lee, RH Liu Nature 405 (6789), 903-904, 2000 | 1758 | 2000 |
| Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals DO Kim, KW Lee, HJ Lee, CY Lee Journal of Agricultural and food chemistry 50 (13), 3713-3717, 2002 | 1497 | 2002 |
| Principles of food chemistry JM DeMan, JW Finley, WJ Hurst, CY Lee Aspen Publishers 10, 1007-1015, 1999 | 1454 | 1999 |
| Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine KW Lee, YJ Kim, HJ Lee, CY Lee Journal of agricultural and food chemistry 51 (25), 7292-7295, 2003 | 1277 | 2003 |
| Quantification of polyphenolics and their antioxidant capacity in fresh plums DO Kim, OK Chun, YJ Kim, HY Moon, CY Lee Journal of agricultural and food chemistry 51 (22), 6509-6515, 2003 | 1235 | 2003 |
| Antioxidant and antiproliferative activities of raspberries M Liu, XQ Li, C Weber, CY Lee, J Brown, RH Liu Journal of agricultural and food chemistry 50 (10), 2926-2930, 2002 | 1158 | 2002 |
| Nutritional and functional properties of dates: a review MA Al-Farsi*, CY Lee Critical reviews in food science and nutrition 48 (10), 877-887, 2008 | 920 | 2008 |
| Major phenolics in apple and their contribution to the total antioxidant capacity KW Lee, YJ Kim, DO Kim, HJ Lee, CY Lee Journal of agricultural and food chemistry 51 (22), 6516-6520, 2003 | 883 | 2003 |
| Optimization of phenolics and dietary fibre extraction from date seeds MA Al-Farsi, CY Lee Food chemistry 108 (3), 977-985, 2008 | 864 | 2008 |
| Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning MY Coseteng, CY Lee Journal of Food Science 52 (4), 985-989, 1987 | 832 | 1987 |
| Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet OK Chun, DO Kim, N Smith, D Schroeder, JT Han, CY Lee Journal of the Science of Food and Agriculture 85 (10), 1715-1724, 2005 | 719 | 2005 |
| Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products) HS Cheigh, KY Park, CY Lee Critical Reviews in Food Science & Nutrition 34 (2), 175-203, 1994 | 661 | 1994 |
| Superoxide radical scavenging activity of the major polyphenols in fresh plums OK Chun, DO Kim, CY Lee Journal of agricultural and food chemistry 51 (27), 8067-8072, 2003 | 615 | 2003 |
| Relative antioxidant and cytoprotective activities of common herbs KM Yoo, CH Lee, H Lee, BK Moon, CY Lee Food chemistry 106 (3), 929-936, 2008 | 581 | 2008 |
| Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents JY Lee, HJ Park, CY Lee, WY Choi LWT-Food Science and Technology 36 (3), 323-329, 2003 | 560 | 2003 |
| Sweet and sour cherry phenolics and their protective effects on neuronal cells DO Kim, HJ Heo, YJ Kim, HS Yang, CY Lee Journal of agricultural and food chemistry 53 (26), 9921-9927, 2005 | 553 | 2005 |
| Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship DO Kim, CY Lee Critical reviews in food science and nutrition 44 (4), 253-273, 2004 | 541 | 2004 |
| Phenolic compounds and their changes in apples during maturation and cold storage S Burda, W Oleszek, CY Lee Journal of Agricultural and Food Chemistry 38 (4), 945-948, 1990 | 443 | 1990 |
| Inhibitory effects of various antibrowning agents on apple slices SM Son, KD Moon, CY Lee Food Chemistry 73 (1), 23-30, 2001 | 408 | 2001 |
