Works matching DE "PHENOL content in vegetables"
Results: 17
Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves.
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- Drying Technology, 2015, v. 33, n. 13, p. 1644, doi. 10.1080/07373937.2015.1075209
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GENOTYPE × ENVIRONMENT INTERACTION EFFECT ON PROCESSING ATTRIBUTES OF POTATO.
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- Agricultural Research Journal, 2018, v. 55, n. 3, p. 451, doi. 10.5958/2395-146X.2018.00082.0
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POTASSIUM AND ITS EFFECT ON THE CONTENT OF POLYPHENOLS IN ONION (ALLIUM CEPA L.).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 74, doi. 10.15414/jmbfs.2015.4.special3.74-77
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SELENIUM AND ITS INFLUENCE ON THE CONTENT OF POLYPHENOL COMPOUNDS IN ONION (ALLIUM CEPA L.).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 23, doi. 10.15414/jmbfs.2015.4.special3.23-26
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Comparison of free and bound phenolic compositions and antioxidant activities of leaves from different mulberry varieties.
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- BMC Chemistry, 2021, v. 15, n. 1, p. 1, doi. 10.1186/s13065-021-00747-0
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MEAL AND OIL QUALITY AMONG GENOTYPES OF INDIAN MUSTARD (BRASSICA JUNCEA) VARIES UNDER RECOMMENDED DOSE OF NITROGEN FERTILIZER.
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- Applied Ecology & Environmental Research, 2017, v. 15, n. 4, p. 1427, doi. 10.15666/aeer/1504_14271445
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Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4166, doi. 10.1007/s11694-021-00992-w
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Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4438, doi. 10.1007/s11694-021-00991-x
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Highly Oxygenated Flavonoids from the Leaves of Nicotiana plumbaginifolia (Solanaceae).
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- Records of Natural Products, 2017, v. 11, n. 6, p. 568, doi. 10.25135/rnp.73.17.04.080
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Phenolic Contents and Free Radical Scavenging Activity in Some Leafy Vegetables.
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- International Journal of Vegetable Science, 2013, v. 19, n. 2, p. 126, doi. 10.1080/19315260.2012.677943
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Correlation Between Phenolic, Flavonoid, and Mineral Contents With Antioxidant Activity of Underutilized Vegetables.
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- International Journal of Vegetable Science, 2013, v. 19, n. 1, p. 34, doi. 10.1080/19315260.2012.671237
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Plant polyphenol content, soil fertilization and agricultural management: a review.
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- European Food Research & Technology, 2017, v. 243, n. 7, p. 1107, doi. 10.1007/s00217-016-2826-6
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Determination of anthocyanins in cherry and cranberry by high-performance liquid chromatography-electrospray ionization-mass spectrometry.
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- European Food Research & Technology, 2016, v. 242, n. 1, p. 127, doi. 10.1007/s00217-015-2524-9
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Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 2, p. 154, doi. 10.17221/179/2017-CJFS
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CHEMICAL AND PHYSICAL CHANGES OCCURRING IN EXTRA VIRGIN OLIVE OIL USED AS A COVERING MEDIUM FOR VEGETABLE PRESERVES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 4, p. 415
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INFLUENCE OF TOMATO GENOTYPE TO PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY AS REACTION TO EARLY BLIGHT.
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- Genetika (0534-0012), 2015, v. 47, n. 3, p. 1099, doi. 10.2298/GENSR1503099M
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Isatis canescens is a rich source of glucobrassicin and other health-promoting compounds.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 158, doi. 10.1002/jsfa.6697
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