Subscriber access provided by CORNELL UNIV Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Article Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke Rosalia Ferracane, Nicoletta Pellegrini, Attilio Visconti, Giulia Graziani, Emma Chiavaro, Cristiana Miglio, and Vincenzo Fogliano J. Agric. Food Chem., 2008, 56 (18), 8601-8608 • DOI: 10.1021/jf800408w • Publication Date (Web): 30 August 2008 Downloaded from http://pubs.acs.org on November 30, 2008 More About This Article Additional resources and features associated with this article are available within the HTML version: • Supporting Information • Access to high resolution figures • Links to articles and content related to this article • Copyright permission to reproduce figures and/or text from this article