COMPOSITION OF MAJOR FLAVANONE GLYCOSIDES AND ANTIOXIDANT CAPACITY OF THREE CITRUS VARIETIES.
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- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 453, doi. 10.1111/j.1745-4514.2009.00230.x
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- Publication type:
- Article
Works matching IS 01458884 AND DT 2009 AND VI 33 AND IP 4
Results: 10
1
2
ANTIOXIDANT ACTIVITY AND PHENOLIC ACID CONSTITUENTS OF CHESTNUT ( CASTANIA SATIVA MILL.) HONEY AND PROPOLIS.
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- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 470, doi. 10.1111/j.1745-4514.2009.00231.x
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- Article
3
AN ESTEROLYTIC ACTIVITY FROM A WILD EDIBLE MUSHROOM, LYCOPERDON PERLATUM.
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- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 482, doi. 10.1111/j.1745-4514.2009.00232.x
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- Publication type:
- Article
4
EVALUATION OF ANTIOXIDANT ACTIVITIES OF AQUILEGIA OXYSEPALA HYDROETHANOLIC EXTRACT.
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- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 500, doi. 10.1111/j.1745-4514.2009.00233.x
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- Article
5
INFLUENCE OF NONENZYMATIC GLYCOSYLATION (GLYCATION) OF PEA PROTEINS ( PISUM SATIVUM) ON THEIR SUSCEPTIBILITY TO ENZYMATIC HYDROLYSIS.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 506, doi. 10.1111/j.1745-4514.2009.00234.x
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- Publication type:
- Article
6
IMPORTANCE OF pH ON ANTIBROWNING ACTIVITY OF OXALIC ACID.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 522, doi. 10.1111/j.1745-4514.2009.00235.x
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- Publication type:
- Article
7
APPLE POSTHARVEST PRESERVATION IS LINKED TO PHENOLIC CONTENT AND SUPEROXIDE DISMUTASE ACTIVITY.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 535, doi. 10.1111/j.1745-4514.2009.00236.x
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- Publication type:
- Article
8
ANTIMICROBICAL AND ANTIVIRIAL IMPACT OF NOVEL QUERCETIN-ENRICHED LECITHIN.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 557, doi. 10.1111/j.1745-4514.2009.00237.x
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- Article
9
EFFECT OF LOW AND HIGH OXYGEN-CONTROLLED ATMOSPHERES ON ENZYMATIC BROWNING OF LITCHI FRUIT.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 572, doi. 10.1111/j.1745-4514.2009.00238.x
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- Publication type:
- Article
10
ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY PEPTIDES FROM WHEY FERMENTED BY LACTOBACILLUS SPECIES.
- Published in:
- Journal of Food Biochemistry, 2009, v. 33, n. 4, p. 587, doi. 10.1111/j.1745-4514.2009.00239.x
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- Publication type:
- Article