Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland
Socha, Robert, Kałwik, Justyna, Juszczak, Lesław
Sheep’s milk cheeses as a source of bioactive compounds
Skotniczny, Magdalena, Satora, Paweł
Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria
Difallah, Hassiba, Ziane, Mohammed, Ben Braïek, Olfa, Bouamra, Mohammed, Louzim, Habiba
Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy
Chen, He, Yin, Chun, Shangguan, Wenfei, He, Yunxia, Chen, Li, Yu, Jianjun
A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities
Kehal, Farida, Chemache, Loucif, Chaalal, Makhlouf, Benbraham, Meriem, Capanoglu, Esra, Barkat, Malika
Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage
Figiel-Kroczyńska, Monika, Ochmian, Ireneusz
Essential Oil of Cymbopogon Citratus Grown in Umuahia: A Viable Candidate for Anti-Inflammatory and Antioxidant Therapy
Onyedikachi, Uchechi Bliss, Awah, Favour Matthew, Chukwu, Charles Nnanna, Ejiofor, Emmanuel
Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22
Shu, Guowei, Wang, Zifei, Dai, Chunji, Yao, Chunxu, Dong, Xu, Wan, Hongchang, Chen, He
Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels
Ferrer-González, Beatriz Mariel, Flores-Martínez, Norma Leticia, Totosaus, Alfonso
Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)
Karigidi, Kayode Olayele, Oso, Babatunde Joseph, Akintimehin, Emmanuel Sina, Odusola, Omolola Maria, Adetuyi, Foluso Olutope
Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread
Irondi, Emmanuel Anyachukwu, Imam, Yunus Temitayo, Ajani, Emmanuel Oladipo
Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
Meng, Fanbo, Shu, Guowei, He, Yunxia, Li, Wenhui, Guo, Hongxing, Meng, Jiangpeng