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Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells.
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- Processes, 2021, v. 9, n. 9, p. 1542, doi. 10.3390/pr9091542
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- Article
Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) "Nabag" Seeds.
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- Processes, 2021, v. 9, n. 7, p. 1228, doi. 10.3390/pr9071228
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- Article
Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 2, p. 1, doi. 10.15586/ijfs.v36i2.2502
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- Article
Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour.
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- Journal of Oleo Science, 2019, v. 68, n. 10, p. 1033, doi. 10.5650/jos.ess19095
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- Article
The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits.
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- Foods, 2021, v. 10, n. 4, p. 734, doi. 10.3390/foods10040734
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- Article
Beneficial Fatty Acid Ratio of Salvia hispanica L. (Chia Seed) Potentially Inhibits Adipocyte Hypertrophy, and Decreases Adipokines Expression and Inflammation in Macrophage.
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- Foods, 2020, v. 9, n. 3, p. 368, doi. 10.3390/foods9030368
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- Article