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Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures.
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- Foods, 2022, v. 11, n. 19, p. 3041, doi. 10.3390/foods11193041
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- Article
Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments.
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- Foods, 2021, v. 10, n. 9, p. 1969, doi. 10.3390/foods10091969
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- Article
Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection.
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- Foods, 2021, v. 10, n. 7, p. 1572, doi. 10.3390/foods10071572
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- Article
Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential.
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- Foods, 2019, v. 8, n. 3, p. 89, doi. 10.3390/foods8030089
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- Article
Gene Expression, Oxidative Stress, and Senescence of Primary Coronary Endothelial Cells Exposed to Postprandial Serum of Healthy Adult and Elderly Volunteers after Oven-Cooked Meat Meals.
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- Mediators of Inflammation, 2017, p. 1, doi. 10.1155/2017/3868545
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- Article
Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × E. guineensis: Alcoholic Constituents of Unsaponifiable Matter.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 5, p. 717, doi. 10.1007/s11746-015-2628-1
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- Article
Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries?
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 1, p. 140, doi. 10.15586/ijfs.v34i1.2171
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- Article
Biochemical and mass spectrometry recognition of phospholipid-peptide complexes in wheat sprouts extract.
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- Journal of Peptide Science, 2011, v. 17, n. 11, p. 744, doi. 10.1002/psc.1397
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- Article
Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/3015120
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- Article
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases.
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- Antioxidants, 2023, v. 12, n. 6, p. 1312, doi. 10.3390/antiox12061312
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- Article
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis).
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- Antioxidants, 2021, v. 10, n. 2, p. 196, doi. 10.3390/antiox10020196
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- Article