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Exploration of Bioactive Compounds from Sargassum myriocystum; A Novel Approach on Catalytic Inhibition Against Free Radical Formation and Glucose Elevation.
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- Topics in Catalysis, 2024, v. 67, n. 1-4, p. 60, doi. 10.1007/s11244-023-01831-6
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- Article
Terpenoids and Fatty Acid Esters from Underutilized Tiliaceae Shrub Exhibit In Silico Bioactivity and Protein Targets.
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- Topics in Catalysis, 2024, v. 67, n. 1-4, p. 74, doi. 10.1007/s11244-023-01862-z
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- Article
Recent Development and Future Aspects: Nano-Based Drug Delivery System in Cancer Therapy.
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- Topics in Catalysis, 2024, v. 67, n. 1-4, p. 203, doi. 10.1007/s11244-023-01893-6
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- Article
Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols.
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- Topics in Catalysis, 2024, v. 67, n. 1-4, p. 300, doi. 10.1007/s11244-023-01843-2
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- Article
Antioxidant and Cardioprotective Property of Polyphenols from Natural Sources on Protein Denaturation and Vasorelaxation in Chick Embryo Model: A Replacing Study for Animal Model Testing.
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- Topics in Catalysis, 2024, v. 67, n. 1-4, p. 313, doi. 10.1007/s11244-023-01896-3
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- Article
Biocatalytic and Inhibition Property of Polyphenols on of Cholesterol Esterase and Proteinases: A Study of Catalysis in Food Technology.
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- Topics in Catalysis, 2022, v. 65, n. 19/20, p. 1755, doi. 10.1007/s11244-022-01631-4
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- Article
Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 6, p. 1417, doi. 10.1111/ijfs.13109
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- Article
Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3784, doi. 10.1007/s13197-014-1439-y
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- Article
Bio protection and preservation of raw beef meat using pungent aromatic plant substances.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 12, p. 2456, doi. 10.1002/jsfa.6580
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- Article
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids.
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- Food Technology & Biotechnology, 2014, v. 52, n. 3, p. 292
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- Article