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Phenolic Profiling and Antioxidant Capacity of Eugenia uniflora L. (Pitanga) Samples Collected in Different Uruguayan Locations.
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- Foods, 2018, v. 7, n. 5, p. 67, doi. 10.3390/foods7050067
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- Article
Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries.
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- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/5194901
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- Article
Flavan-3-ols, anthocyanins, and inflammation.
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- IUBMB Life, 2014, v. 66, n. 11, p. 745, doi. 10.1002/iub.1332
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- Article
Tomato ( Solanum Lycopersicum L.) Processing Main Product (Juice) and By-Product (Pomace) Bioactivity Potential Measured as Antioxidant Activity and Angiotensin-Converting Enzyme Inhibition.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 6, p. 1229, doi. 10.1111/jfpp.12707
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- Article
Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives through On-Tree Ripening.
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- Journal of Chemistry, 2017, p. 1, doi. 10.1155/2017/5197613
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- Article
Soil and climate determine antioxidant capacity of walnuts.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 7, p. 557, doi. 10.9755/ejfa.2016-10-1390
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- Article
Anthocyanin profiles and biological properties of caneberry ( Rubus spp.) press residues.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 12, p. 2393, doi. 10.1002/jsfa.6564
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- Article
Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1090, doi. 10.1002/jsfa.6370
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- Article
Sorting out the value of spectroscopic tools to assess the Colletotrichum acutatum impact in olive cultivars with different susceptibilities.
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- Journal of Chemometrics, 2016, v. 30, n. 9, p. 548, doi. 10.1002/cem.2819
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- Article
Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice.
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- Antioxidants, 2020, v. 9, n. 7, p. 639, doi. 10.3390/antiox9070639
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- Article