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Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.).
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- Molecules, 2024, v. 29, n. 16, p. 3744, doi. 10.3390/molecules29163744
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- Article
Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential.
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- Nutrients, 2022, v. 14, n. 17, p. 3663, doi. 10.3390/nu14173663
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- Article
Enzyme-catalysed hydrolysis of phosphatidylcholine for the production of lysophosphatidylcholine.
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- Journal of Chemical Technology & Biotechnology, 2013, v. 88, n. 10, p. 1859, doi. 10.1002/jctb.4040
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- Article
EXTRACTO COAGULANTE DE LECHE PROVENIENTE DEL ESTÓMAGO DE CONEJO (Oryctolagus cuniculus sp.).
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- Agrociencia, 2016, v. 50, n. 5, p. 583
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- Article
Effect of processing of corn for production of masa, tortillas and tortilla chips on the scavenging capacity of reactive nitrogen species.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 6, p. 1321, doi. 10.1111/j.1365-2621.2012.02976.x
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- Article
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods.
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- Antioxidants, 2023, v. 12, n. 4, p. 861, doi. 10.3390/antiox12040861
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- Article
Supercritical CO2 extraction of oregano (Lippia graveolens) phenolic compounds with antioxidant, α-amylase and α-glucosidase inhibitory capacity.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3480, doi. 10.1007/s11694-021-00928-4
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- Article