Found: 9
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Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 281, doi. 10.1007/s11694-021-01158-4
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- Article
Tomato seed oil for biodiesel production.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 4, p. 640, doi. 10.1002/ejlt.201500002
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- Article
Portulaca oleracea L. (Purslane) extracts display antioxidant and hypoglycaemic effects.
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- Journal of Applied Botany & Food Quality, 2018, v. 91, p. 39, doi. 10.5073/JABFQ.2018.091.006
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- Article
Correction to: Effectiveness of biosimilar pegfilgrastim in patients with multiple myeloma after high‑dose melphalan and autologous stem cell transplantation.
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- Annals of Hematology, 2023, v. 102, n. 8, p. 2297, doi. 10.1007/s00277-023-05323-1
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- Article
Effectiveness of biosimilar pegfilgrastim in patients with multiple myeloma after high-dose melphalan and autologous stem cell transplantation.
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- Annals of Hematology, 2023, v. 102, n. 7, p. 1915, doi. 10.1007/s00277-023-05228-z
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- Article
First-Line Use of Daratumumab in Patients with Multiple Myeloma Shows Delayed Neutrophil and Platelet Engraftment after Autologous Stem Cell Transplantation: Results from a Real-Life Single-Center Study.
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- Cancers, 2024, v. 16, n. 19, p. 3307, doi. 10.3390/cancers16193307
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- Article
Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace ( Myristica fragrans L.) and pimento ( Pimenta dioica (L.) Merr.).
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- International Journal of Food Science & Technology, 2016, v. 51, n. 9, p. 2057, doi. 10.1111/ijfs.13178
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- Article
Citrus × Clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition, In Vitro Bioactivity, and Impact of Processing.
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- Antioxidants, 2020, v. 9, n. 4, p. 298, doi. 10.3390/antiox9040298
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- Article
Functional Pasta with Tomato By-product as a Source of Antioxidant Compounds and Dietary Fibre.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 1, p. 48, doi. 10.17221/171/2016-CJFS
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- Article