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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
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- Molecules, 2019, v. 24, n. 11, p. 2041, doi. 10.3390/molecules24112041
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- Article
Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea.
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- Molecules, 2018, v. 23, n. 8, p. 1931, doi. 10.3390/molecules23081931
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- Article
Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis sativa L. Cultivated at Three Sowing Densities.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1740, doi. 10.3390/plants9121740
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- Article
Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography.
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- Analytical & Bioanalytical Chemistry, 2016, v. 408, n. 21, p. 5905, doi. 10.1007/s00216-016-9705-7
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- Article
Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.
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- PLoS ONE, 2020, v. 15, n. 10, p. 1, doi. 10.1371/journal.pone.0239365
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- Article
Combination of Standard Addition and Isotope Dilution Mass Spectrometry for the Accurate Determination of Melamine and Cyanuric Acid in Infant Formula.
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- Foods, 2024, v. 13, n. 15, p. 2377, doi. 10.3390/foods13152377
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- Article
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland.
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- Antioxidants, 2020, v. 9, n. 1, p. 44, doi. 10.3390/antiox9010044
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- Article