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| Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables | | Journal of food composition and analysis |
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| Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective | | Food chemistry |
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| 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 |
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| 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 |
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| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
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| Application of glycosidase activity as a marker for characterizing and identifying vegetables | | Journal of food composition and analysis |
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| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality | | Innovative food science and emerging technologies |
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| Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum) | | Food chemistry |
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| Manufacturing cost of supercritical-extracted oils and carotenoids from amazonian plants | | Journal of food process engineering |
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| Antiproliferative Activity of Korean Wild Vegetables on Different Human Tumor Cell Lines | | Plant foods for human nutrition |
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| Rheological characterization of okra pectins | | Food hydrocolloids |
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| Antioxidant Activity and Total Phenolic Content of Kale Genotypes Grown in Kashmir Valley | | Journal of plant biochemistry and biotechnology |
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| Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein | | Food chemistry |
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| Thermal Degradation of Acylated and Nonacylated Anthocyanins | | Journal of food science |
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| Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) | | Food chemistry |
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| Purification and detection of linamarin from cassava root cortex by high performance liquid chromatography | | Food chemistry |
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| Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico | | Food chemistry |
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| Evaluation of the antioxidant activity of asparagus, broccoli and their juices | | Food chemistry |
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| Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.) | | Food chemistry |
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| Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta) | | Food chemistry |
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| Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry | | Food chemistry |
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| Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing | | Food chemistry |
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| Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities | | Food chemistry |
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| Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase | | Food chemistry |
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| Carotenoid and mineral content of Micronesian giant swamp taro (Cyrtosperma) cultivars | | Journal of food composition and analysis |
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| 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 |
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| HPLC-PDA-MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits | | Journal of agricultural and food chemistry |
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| An aqueous extract of Welsh onion green leaves increase ABCA1 and SR-BI expression in macrophage RAW 264.7 cells | | Food chemistry |
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| Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) | | Food chemistry |
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| Aqueous Extract from Spanish Black Radish (Raphanus sativus L. Var. niger) Induces Detoxification Enzymes in the HepG2 Human Hepatoma Cell Line | | Journal of agricultural and food chemistry |
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| Effect of the Maturation Process on the Phenolic Fractions, Fatty Acids, and Antioxidant Activity of the Chétoui Olive Fruit Cultivar | | Journal of agricultural and food chemistry |
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| Screening of Argentine plant extracts: Impact on growth parameters and aflatoxin B₁ accumulation by Aspergillus section Flavi | | International journal of food microbiology |
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| 3,3'-Diindolylmethane stimulates murine immune function in vitro and in vivo | | Journal of nutritional biochemistry |
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| Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays | | Food chemistry |
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| Extraction and Characterization of Chickpea (Cicer arietinum) Albumin and Globulin | | Journal of food science |
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| Antiproliferative and antioxidant activities of common vegetables: A comparative study | | Food chemistry |
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| Kaiware Daikon (Raphanus sativus L.) Extract: A Naturally Multipotent Chemopreventive Agent | | Journal of agricultural and food chemistry |
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| The distribution of phenolic acids in pumpkin's hull-less seed, skin, oil cake meal, dehulled kernel and hull | | Food chemistry |
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