PHARM Search Results

CUCURBITACEAE Cucurbita moschata  Duchesne

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ANTIOXIDANT ACTIVITY

1 - 20 of total 74 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. LWT - FOOD SCI TECHNOL 2017 Vol.77(),276-81  $69601 [Full]
    - AGNIESZKA NAWIRSKA-OLSZANSKA,BOGDAN STEPIEN,ANITA BIESIADA
    - EFFECTIVENESS OF THE FOUNTAIN-MICROWAVE DRYING METHOD IN SOME SELECTED PUMPKIN CULTIVARS.
2. EUR J NUTR 2016 Vol.(),  $68352 [Full]
    - TORRES,TAISSA;FARAH,ADRIANA.
    - COFFEE, MATE', ACAI' AND BEANS ARE THE MAIN CONTRIBUTORS TO THE ANTIOXIDANT CAPACITY OF BRAZILIAN'S DIET.
3. LWT - FOOD SCI TECHNOL 2015 Vol.60(),385-92  $52688 [Full]
    - EMINE AYDIN, DUYGU GOCMEN
    - THE INFLUENCES OF DRYING METHOD AND METABISULFITE PRE-TREATMENT ON THE COLOR, FUNCTIONAL PROPERTIES AND PHENOLIC ACIDS CONTENTS AND BIOACCESSIBILITY OF PUMPKIN FLOUR.
4. LWT - FOOD SCI TECHNOL 2015 Vol.60(),178-85  $54058 [Full]
    - ANA P.Q. LARROSA, TITO R.S. CADAVAL, LUIZ A.A. PINTO
    - INFLUENCE OF DRYING METHODS ON THE CHARACTERISTICS OF A VEGETABLE PASTE FORMULATED BY LINEAR PROGRAMMING MAXIMIZING ANTIOXIDANT ACTIVITY.
5. FOOD CHEM 2015 Vol.176(),244-53  $54403 [Full]
    - SHRAWAN SINGH,S. SWAIN,D.R. SINGH,ET AL.
    - CHANGES IN PHYTOCHEMICALS, ANTI-NUTRIENTS AND ANTIOXIDANT ACTIVITY IN LEAFY VEGETABLES BY MICROWAVE BOILING WITH NORMAL AND 5% NACL SOLUTION.
6. FOOD CHEM 2015 Vol.183(),136-43  $55347 [Full]
    - VALENTINA OBRADOVIC,JURISLAV BABIC,DRAGO SUBARIC,ET AL.
    - INFLUENCE OF DRIED HOKKAIDO PUMPKIN AND ASCORBIC ACID ADDITION ON CHEMICAL PROPERTIES AND COLOUR OF CORN EXTRUDATES.
7. FOOD CHEM 2015 Vol.188(),430-8  $56868 [Full]
    - JESSICA DEL PILAR RAMIREZ-ANAYA,CRISTINA SAMANIEGO-SANCHEZ,MA. CLAUDIA CASTANEDA-SAUCEDO,ET AL.
    - PHENOLS AND THE ANTIOXIDANT CAPACITY OF MEDITERRANEAN VEGETABLES PREPARED WITH EXTRA VIRGIN OLIVE OIL USING DIFFERENT DOMESTIC COOKING TECHNIQUES.
8. FOOD CHEM 2014 Vol.147(),17-24  $48319 [Full]
    - JIAO JIAO,ZHU-GANG LI,QING-YAN GAI,ET AL.
    - MICROWAVE-ASSISTED AQUEOUS ENZYMATIC EXTRACTION OF OIL FROM PUMPKIN SEEDS AND EVALUATION OF ITS PHYSICOCHEMICAL PROPERTIES, FATTY ACID COMPOSITIONS AND ANTIOXIDANT ACTIVITIES.
9. EUR J LIPID SCI TECHNOL 2014 Vol.116(5),563-70  $53560 [Full]
    - GORNAS,PAWEL;SIGER,ALEKSANDER;JUHNEVICA,KARINA;ET AL.
    - COLD-PRESSED JAPANESE QUINCE (CHAENOMELES JAPONICA (THUNB.) LINDL. EX SPACH) SEED OIL AS A RICH SOURCE OF [alpha]TOCOPHEROL, CAROTENOIDS AND PHENOLICS: A COMPARISON OF THE COMPOSITION AND ANTIOXIDANT ACTIVITY WITH NINE OTHER PLANT OILS.
10. EUR J LIPID SCI TECHNOL 2014 Vol.116(4),388-94  $57756 [Full]
    - SIELICKA,MARIA;MALECKA,MARIA;PURLAN,MALGORZATA.
    - COMPARISON OF THE ANTIOXIDANT CAPACITY OF LIPID-SOLUBLE COMPOUNDS IN SELECTED COLD-PRESSED OILS USING PHOTOCHEMILUMINESCENCE ASSAY (PCL) AND DPPH METHOD.
11. CARBOHYDRATE POLYMERS 2014 Vol.113(),314-24  $71135 [Full]
    - WU,HAO;ZHU,JUNXIANG;DIAO,WENCHAO;ET AL.
    - ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION AND ANTIOXIDANT ACTIVITY OF POLYSACCHARIDES FROM PUMPKIN (CUCURBITA MOSCHATA).
12. ANDROLOGIA 2014 Vol.46(8),927-35  $71141 [Full]
    - AGHAEI S;NIKZAD H;TAGHIZADEH M;ET AL.
    - PROTECTIVE EFFECT OF PUMPKIN SEED EXTRACT ON SPERM CHARACTERISTICS, BIOCHEMICAL PARAMETERS AND EPIDIDYMAL HISTOLOGY IN ADULT MALE RATS TREATED WITH CYCLOPHOSPHAMIDE.
13. LWT - FOOD SCIENCE AND TECHNOLOGY 2013 Vol.51(),433-40  $44398 [Full]
    - XIANQUAN SHI,HAO WU,JOHN SHI,ET AL.
    - EFFECT OF MODIFIER ON THE COMPOSITION AND ANTIOXIDANT ACTIVITY OF CAROTENOID EXTRACTS FROM PUMPKIN (CUCURBITA MAXIMA) BY SUPERCRITICAL CO2.
14. J FOOD COMPOS ANAL 2013 Vol.29(),25-31  $44402 [Full]
    - JUN TAKEBAYASHI,TOMOYUKI OKI,JUN WATANABE,ET AL.
    - HYDROPHILIC ANTIOXIDANT CAPACITIES OF VEGETABLES AND FRUITS COMMONLY CONSUMED IN JAPAN AND ESTIMATED AVERAGE DAILY INTAKE OF HYDROPHILIC ANTIOXIDANTS FROM THESE FOODS.
15. FOOD CHEM 2013 Vol.139(),155-61  $45220 [Full]
    - AGNIESZKA NAWIRSKA-OLSZANSKA,AGNIESZKA KITA,ANITA BIESIADA,ET AL.
    - CHARACTERISTICS OF ANTIOXIDANT ACTIVITY AND COMPOSITION OF PUMPKIN SEED OILS IN 12 CULTIVARS.
16. LWT - FOOD SCIENCE AND TECHNOLOGY 2013 Vol.53(),382-5  $45667 [Full]
    - IRENE DINI, GIAN CARLO TENORE, ANTONIO DINI
    - EFFECT OF INDUSTRIAL AND DOMESTIC PROCESSING ON ANTIOXIDANT PROPERTIES OF PUMPKIN PULP.
17. FOOD CONTROL 2013 Vol.29(1),112-20  $47179 [Full]
    - KIM, SUNG-JIN;CHO, AH REUM;HAN, JAEJOON.
    - ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF LEAFY GREEN VEGETABLE EXTRACTS AND THEIR APPLICATIONS TO MEAT PRODUCT PRESERVATION.
18. MEAT SCI 2013 Vol.93(3),715-22  $51420 [Full]
    - KIM,SUNG-JIN;MIN,SEA C.;SHIN,HYO-JIN;ET AL.
    - EVALUATION OF THE ANTIOXIDANT ACTIVITIES AND NUTRITIONAL PROPERTIES OF TEN EDIBLE PLANT EXTRACTS AND THEIR APPLICATION TO FRESH GROUND BEEF.
19. LWT - FOOD SCIENCE AND TECHNOLOGY 2012 Vol.45(),269-76  $37890 [Full]
    - CATHERINE N. KUNYANGA,JASPER K. IMUNGI,MICHAEL W. OKOTH,ET AL.
    - TOTAL PHENOLIC CONTENT, ANTIOXIDANT AND ANTIDIABETIC PROPERTIES OF METHANOLIC EXTRACT OF RAW AND TRADITIONALLY PROCESSED KENYAN INDIGENOUS FOOD INGREDIENTS.
20. FOOD CHEM 2012 Vol.131(),964-71  $38882 [Full]
    - PRINYA WONGSA , JIRANUN CHAIWARIT , ANIS ZAMALUDIEN
    - IN VITRO SCREENING OF PHENOLIC COMPOUNDS, POTENTIAL INHIBITION AGAINST [alpha]-AMYLASE AND [alpha]-GLUCOSIDASE OF CULINARY HERBS IN THAILAND.