SOLANACEAE Solanum tuberosum L.
ANTIOXIDANT ACTIVITY
1 - 20 of total 167 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง1.
J FOOD COMPOS ANAL 2017 Vol.59(),1-7 $70899 [Full] - MARIA BELLUMORI,MARZIA INNOCENTI,MARCO MICHELOZZI,ET AL.
- COLOURED-FLESHED POTATOES AFTER BOILING: PROMISING SOURCES OF KNOWN ANTIOXIDANT COMPOUNDS.
2.
FOOD CHEM 2016 Vol.190(),237-43 $57503 [Full] - ANGELITA GAMBUTI,ALESSANDRA RINALDI,RAFFAELE ROMANO,ET AL.
- PERFORMANCE OF A PROTEIN EXTRACTED FROM POTATOES FOR FINING OF WHITE MUSTS.
3.
FOOD CHEM 2016 Vol.197(),1264-70 $61461 [Full] - JINHU TIAN,JIANLE CHEN,FEIYAN LV,ET AL.
- DOMESTIC COOKING METHODS AFFECT THE PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF PURPLE-FLESHED POTATOES.
4.
J FOOD COMPOS ANAL 2016 Vol.47(),69-75 $63085 [Full] - ANNA MICHALSKA,ANETA WOJDYLO,BOZENA BOGUCKA
- THE INFLUENCE OF NITROGEN AND POTASSIUM FERTILISATION ON THE CONTENT OF POLYPHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF COLOURED POTATO.
5.
FOOD CHEM 2016 Vol.205(),97-105 $64664 [Full] - KHAWLA BEN JEDDOU,FATMA CHAARI,SAMEH MAKTOUF,ET AL.
- STRUCTURAL, FUNCTIONAL, AND ANTIOXIDANT PROPERTIES OF WATER-SOLUBLE POLYSACCHARIDES FROM POTATOES PEELS.
6.
FOOD CHEM 2016 Vol.210(),473-80 $65358 [Full] - KEYVAN DASTMALCHI,ISABEL WANG,RUTH E. STARK
- POTATO WOUND-HEALING TISSUES: A RICH SOURCE OF NATURAL ANTIOXIDANT MOLECULES WITH POTENTIAL FOR FOOD PRESERVATION.
7.
J FOOD COMPOS ANAL 2016 Vol.50(),77-87 $65993 [Full] - SUK-HYUN CHOI,NOBUYUKI KOZUKUE,HYUN-JEONG KIM,ET AL.
- ANALYSIS OF PROTEIN AMINO ACIDS, NON-PROTEIN AMINO ACIDS AND METABOLITES, DIETARY PROTEIN, GLUCOSE, FRUCTOSE, SUCROSE, PHENOLIC, AND FLAVONOID CONTENT AND ANTIOXIDATIVE PROPERTIES OF POTATO TUBERS, PEELS, AND CORTEXES (PULPS).
8.
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.
9.
FOOD CHEM 2015 Vol.172(),175-82 $53591 [Full] - AGNIESZKA NEMS,ANNA PEKSA,ALICJA Z. KUCHARSKA,ET AL.
- ANTHOCYANIN AND ANTIOXIDANT ACTIVITY OF SNACKS WITH COLOURED POTATO.
10.
FOOD CHEM 2015 Vol.173(),462-7 $53651 [Full] - M. ADILIA LEMOS, MARYAM M. ALIYU, GRAHAM HUNGERFORD
- INFLUENCE OF COOKING ON THE LEVELS OF BIOACTIVE COMPOUNDS IN PURPLE MAJESTY POTATO OBSERVED VIA CHEMICAL AND SPECTROSCOPIC MEANS.
11.
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.
12.
LWT - FOOD SCI TECHNOL 2015 Vol.62(),525-31 $55368 [Full] - AGNIESZKA KITA,ANNA BAKOWSKA-BARCZAK,GRAZYNA LISINSKA,ET AL.
- ANTIOXIDANT ACTIVITY AND QUALITY OF RED AND PURPLE FLESH POTATO CHIPS.
13.
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.
14.
J AGRIC FOOD CHEM 2015 Vol.63(),6810-22 $58136 [Full] - KEYVAN DASTMALCHI,LINDA KALLASH,ISABEL WANG,ET AL.
- DEFENSIVE ARMOR OF POTATO TUBERS: NONPOLAR METABOLITE PROFILING, ANTIOXIDANT ASSESSMENT, AND SOLID-STATE NMR COMPOSITIONAL ANALYSIS OF SUBERIN-ENRICHED WOUND-HEALING TISSUES.
15.
INT J BIOSCI 2015 Vol.6(1),20-8 $65492 [Full] - RIYAZI,SADAF SADAT;ASEFI,NARMELA.
- ANTIOXIDANT EFFECT OF URTICA DIOICA ON THE STABILITY OF RAPESEED OIL DURING DEEP FRYING OF FRENCH FRIES.
16.
FOOD BIOSCIENCE 2015 Vol.9(),36-46 $71424 [Full] - ARUN,K.B.;CHANDRAN,JANU;DHANYA,R.;ET AL.
- A COMPARATIVE EVALUATION OF ANTIOXIDANT AND ANTIDIABETIC POTENTIAL OF PEEL FROM YOUNG AND MATURED POTATO.
17.
POTATO RESEARCH 2015 Vol.58(3),221-44 $71425 [Full] - VALCARCEL,JESUS;REILLY,KIM;GAFFNEY,MICHAEL;ET AL.
- ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND TOTAL FLAVONOID CONTENT IN SIXTY VARIETIES OF POTATO (SOLANUM TUBEROSUM L.) GROWN IN IRELAND.
18.
FOOD RES INT 2014 Vol.58(),35-46 $49513 [Full] - ARANZAZU MORALES-SOTO,PATRICIA GARCIA-SALAS,CELIA RODRIGUEZ-PEREZ,ET AL.
- ANTIOXIDANT CAPACITY OF 44 CULTIVARS OF FRUITS AND VEGETABLES GROWN IN ANDALUSIA (SPAIN).
19.
FOOD CHEM 2014 Vol.165(),290-9 $51928 [Full] - ISABEL RODRIGUEZ AMADO,DANIEL FRANCO,MARIVEL SANCHEZ,ET AL.
- OPTIMISATION OF ANTIOXIDANT EXTRACTION FROM SOLANUM TUBEROSUM POTATO PEEL WASTE BY SURFACE RESPONSE METHODOLOGY.
20.
J AGRIC FOOD CHEM 2014 Vol.62(),9286-95 $52656 [Full] - YOSHITAKA KONDO,RUI SAKUMA,MEGUMI ICHISAWA,ET AL.
- POTATO CHIP INTAKE INCREASES ASCORBIC ACID LEVELS AND DECREASES REACTIVE OXYGEN SPECIES IN SMP30/GNL KNOCKOUT MOUSE TISSUES.