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Physicochemical, nutritional and antioxidant characterization of three vegetables (Amaranthus hybridus L., Chenopodium berlandieri L., Portulaca oleracea L.) as potential sources of phytochemicals and bioactive compounds.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2855, doi. 10.1007/s11694-018-9900-7
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- Article
The Activity of Prebiotics and Probiotics in Hepatogastrointestinal Disorders and Diseases Associated with Metabolic Syndrome.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 13, p. 7229, doi. 10.3390/ijms23137229
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- Article
Characterization of Total Phenol and Flavonoid Contents, Colour, Functional Properties from Honey Samples with Different Floral Origins.
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- International Journal of Food Studies, 2021, p. 346, doi. 10.7455/ijfs/10.2.2021.a6
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- Article
Development and Incorporation of Nanoemulsions in Food.
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- International Journal of Food Studies, 2019, v. 8, p. 105, doi. 10.7455/ijfs/8.2.2019.a10
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- Article
Study of the antioxidant properties of extracts obtained from nopal cactus ( Opuntia ficus-indica) cladodes after convective drying.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 6, p. 1001, doi. 10.1002/jsfa.4271
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- Article
Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 2, p. 138, doi. 10.9755/ejfa.2016-09-1324
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- Article
Effects of Sterilization on Bioactives of Jatropha dioica and Opuntia oligacantha Extracts, and on Antimicrobial Capacity against Streptococcus mutans.
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- Applied Sciences (2076-3417), 2018, v. 8, n. 12, p. 2516, doi. 10.3390/app8122516
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- Article
Collagen Hydrolysates for Skin Protection: Oral Administration and Topical Formulation.
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- Antioxidants, 2020, v. 9, n. 2, p. 181, doi. 10.3390/antiox9020181
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- Article
Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives.
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- Food Science & Biotechnology, 2024, v. 33, n. 6, p. 1295, doi. 10.1007/s10068-024-01518-y
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- Article
The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese.
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- Molecules, 2021, v. 26, n. 8, p. 2170, doi. 10.3390/molecules26082170
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- Article