SOLANACEAE Lycopersicon esculentum Mill.
CHELATING EFFECT(IRON)
1 - 6 of total 6 item(s) found
1.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 2012 Vol.63(2),129-37 $46602 [Full] - SAVATOVIC,SLADJANA;CETKOVIC,GORDANA;CANADANOVIC-BRUNET,JASNA;ET AL.
- TOMATO WASTE: A POTENTIAL SOURCE OF HYDROPHILIC ANTIOXIDANTS.
2.
JOURNAL OF COMPLEMENTARY AND INTEGRATIVE MEDICINE 2011 Vol.8(1),23 481182 [Abstract] - PRAKASH,DHAN;UPADHYAY,GARIMA;PUSHPANGADAN,P.;ET AL.
- ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF SOME FRUITS.
3.
IGJPS 2011 Vol.1(1),25-32 $54797 [Full] - PRAKASH,DHAN;UPADHYAY,GARIMA;PUSHPANGADAN,P.
- ANTIOXIDANT POTENTIAL OF SOME UNDER-UTILIZED FRUITS.
4.
FOOD CHEM 2009 Vol.113(4),1133-8 439580 [Abstract] - RUMBAOA RGO,CORNAGO DF,GERONIMO IM
- PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF PHILIPPINE SWEET POTATO (IPOMOEA BATATAS) VARIETIES.
5.
J FOOD QUAL 2008 Vol.31(1),34-47 419470 [Abstract] - SARR F,TSAI P-J
- EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE.
6.
J SCI FOOD AGRIC 2005 Vol.85(9),1469-76 376698 [Abstract] - TARWADI K,AGTE V
- ANTIOXIDANT AND MICRONUTRIENT QUALITY OF FRUIT AND ROOT VEGETABLES FROM THE INDIAN SUBCONTINENT AND THEIR COMPARATIVE PERFORMANCE WITH GREEN LEAFY VEGETABLES AND FRUITS.