(Click to View)
| Inhibitory effect of aqueous spinach extract on degranulation of RBL-2H3 cells | | Food chemistry |
|
(Click to View)
| Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables | | Journal of food composition and analysis |
|
(Click to View)
| Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective | | Food chemistry |
|
(Click to View)
| Analysis of antioxidant potential using a bioassay based on oxidation of 5-(2 aminoethyl)benzene-1,2,4-triol for screening plant food extracts | | Journal of food biochemistry |
|
(Click to View)
| In vitro investigation of antioxidant and anti-apoptotic activities of Korean wild edible vegetable extracts and their correlation with apoptotic gene expression in HepG2 cells | | Food chemistry |
|
(Click to View)
| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
|
(Click to View)
| Application of glycosidase activity as a marker for characterizing and identifying vegetables | | Journal of food composition and analysis |
|
(Click to View)
| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality | | Innovative food science and emerging technologies |
|
(Click to View)
| Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum) | | Food chemistry |
|
(Click to View)
| Determination of nonylphenol ethoxylate metabolites in vegetables and crops by high performance liquid chromatography–tandem mass spectrometry | | Food chemistry |
|
(Click to View)
| Microwave and traditional cooking methods: effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables | | Journal of food biochemistry |
|
(Click to View)
| Manufacturing cost of supercritical-extracted oils and carotenoids from amazonian plants | | Journal of food process engineering |
|
(Click to View)
| Antiproliferative Activity of Korean Wild Vegetables on Different Human Tumor Cell Lines | | Plant foods for human nutrition |
|
(Click to View)
| Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl‐trapping abilities | | Journal of the science of food and agriculture |
|
(Click to View)
| Rheological characterization of okra pectins | | Food hydrocolloids |
|
(Click to View)
| Comparison of adaptive neuro‐fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts | | Journal of the science of food and agriculture |
|
(Click to View)
| Antioxidant Activity and Total Phenolic Content of Kale Genotypes Grown in Kashmir Valley | | Journal of plant biochemistry and biotechnology |
|
(Click to View)
| Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers | | Journal of food engineering |
|
(Click to View)
| Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer) | | Food chemistry |
|
(Click to View)
| Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein | | Food chemistry |
|
(Click to View)
| Thermal Degradation of Acylated and Nonacylated Anthocyanins | | Journal of food science |
|
(Click to View)
| Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) | | Food chemistry |
|
(Click to View)
| Effects of Extraction Conditions on Improving the Yield and Quality of an Anthocyanin-Rich Purple Corn (Zea mays L.) Color Extract | | Journal of food science |
|
(Click to View)
| Purification and detection of linamarin from cassava root cortex by high performance liquid chromatography | | Food chemistry |
|
(Click to View)
| Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico | | Food chemistry |
|
(Click to View)
| Evaluation of the antioxidant activity of asparagus, broccoli and their juices | | Food chemistry |
|
(Click to View)
| Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. botrytis italica) florets | | Food chemistry |
|
(Click to View)
| Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.) | | Food chemistry |
|
(Click to View)
| Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta) | | Food chemistry |
|
(Click to View)
| Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry | | Food chemistry |
|
(Click to View)
| High pressure inactivation of lipoxygenase in soy milk and crude soybean extract | | Food chemistry |
|
(Click to View)
| Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing | | Food chemistry |
|
(Click to View)
| Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities | | Food chemistry |
|
(Click to View)
| Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase | | Food chemistry |
|
(Click to View)
| Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins | | Food chemistry |
|
(Click to View)
| Influence of dietary catechols on the growth of enteropathogenic bacteria | | International journal of food microbiology |
|
(Click to View)
| Carotenoid and mineral content of Micronesian giant swamp taro (Cyrtosperma) cultivars | | Journal of food composition and analysis |
|
(Click to View)
| Optimization of the extraction of chlorophylls in green beans (Phaseolus vulgaris L.) by N,N-dimethylformamide using response surface methodology | | Journal of food composition and analysis |
|
(Click to View)
| Effect of illumination and chlorophylls on stability of tomato carotenoids | | Food chemistry |
|
(Click to View)
| Broccoli (Brassica oleracea var. botrytis L.) improves the survival and up-regulates endogenous antioxidant enzymes in Drosophila melanogaster challenged with reactive oxygen species | | Journal of the science of food and agriculture |
|