Thai / English Name  Genus  Biological Activity

ROSACEAE Fragaria vesca  L.


ANTIOXIDANT ACTIVITY


1 - 20 of total 125 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง

1. FOOD CHEM 2017 Vol.235(),212-9  $70926 [Full]
    - MARIA INES DIAS,LILLIAN BARROS,MARIA JOAO SOUSA,ET AL.
    - ENHANCEMENT OF NUTRITIONAL AND BIOACTIVE COMPOUNDS BY IN VITRO CULTURE OF WILD FRAGARIA VESCA L. VEGETATIVE PARTS.
2. FOOD CHEM 2017 Vol.221(),1221-5  $69060 [Full]
    - SHUANG ZANG,SIZHU TIAN,JIA JIANG,ET AL.
    - DETERMINATION OF ANTIOXIDANT CAPACITY OF DIVERSE FRUITS BY ELECTRON SPIN RESONANCE (ESR) AND UV–VIS SPECTROMETRIES.
3. LWT - FOOD SCI TECHNOL 2016 Vol.74(),55-61  $66993 [Full]
    - ISABEL ODRIOZOLA-SERRANO,JUDIT PUIGPINOS,GEMMA OMS OLIU,ET AL.
    - ANTIOXIDANT ACTIVITY OF THERMAL OR NON-THERMALLY TREATED STRAWBERRY AND MANGO JUICES BY SACCHAROMYCES CEREVISIAE GROWTH BASED ASSAYS.
4. IND CROP PROD 2016 Vol.85(),341-52  $70376 [Full]
    - BRAVO,KARENT;ALZATE,FERNANDO;OSORIO,EDISON.
    - FRUITS OF SELECTED WILD AND CULTIVATED ANDEAN PLANTS AS SOURCES OF POTENTIAL COMPOUNDS WITH ANTIOXIDANT AND ANTI-AGING ACTIVITY.
5. FOOD CHEM 2016 Vol.199(),87-95  $62294 [Full]
    - JEFFREY G. SWADA,CHRISTOPHER J. KEELEY,MOHAMMAD A. GHANE,ET AL.
    - SYNERGISTIC POTENTIAL OF PAPAYA AND STRAWBERRY NECTAR BLENDS FOCUSED ON SPECIFIC NUTRIENTS AND ANTIOXIDANTS USING ALTERNATIVE THERMAL AND NON-THERMAL PROCESSING TECHNIQUES.
6. LWT - FOOD SCI TECHNOL 2016 Vol.69(),382-9  $63915 [Full]
    - RUTH HORNEDO-ORTEGA,STEPHANIE KRISA,M. CARMEN GARCIA-PARRILLA,ET AL.
    - EFFECTS OF GLUCONIC AND ALCOHOLIC FERMENTATION ON ANTHOCYANIN COMPOSITION AND ANTIOXIDANT ACTIVITY OF BEVERAGES MADE FROM STRAWBERRY.
7. LWT - FOOD SCI TECHNOL 2016 Vol.66(),496-502  $61266 [Full]
    - ADIL GANI,WAQAS N. BABA,MUDASIR AHMAD,ET AL.
    - EFFECT OF ULTRASOUND TREATMENT ON PHYSICO-CHEMICAL, NUTRACEUTICAL AND MICROBIAL QUALITY OF STRAWBERRY.
8. FOOD CHEM 2014 Vol.156(),87-93  $50030 [Full]
    - SARA TULIPANI ,TATIANA ARMENI ,FRANCESCA GIAMPIERI ,ET AL.
    - STRAWBERRY INTAKE INCREASES BLOOD FLUID, ERYTHROCYTE AND MONONUCLEAR CELL DEFENSES AGAINST OXIDATIVE CHALLENGE.
9. FOOD CHEM 2014 Vol.155(),298-303  $49591 [Full]
    - KAZIM GUNDUZ, EMINE OZDEMIR
    - THE EFFECTS OF GENOTYPE AND GROWING CONDITIONS ON ANTIOXIDANT CAPACITY, PHENOLIC COMPOUNDS, ORGANIC ACID AND INDIVIDUAL SUGARS OF STRAWBERRY.
10. FOOD CHEM 2014 Vol.157(),533-9  $50143 [Full]
    - ANNA SOKOL-LETOWSKA,ALICJA Z. KUCHARSKA,KATARZYNA WINSKA,ET AL.
    - COMPOSITION AND ANTIOXIDANT ACTIVITY OF RED FRUIT LIQUEURS.
11. PLANTA MED 2014 Vol.80(),P2B8  489340 [Abstract]
    - MI DIAS,L BARROS,MPP OLIVEIRA,ET AL.
    - ANTIOXIDANT ACTIVITY AND PHENOLIC PROFILE OF COMMERCIAL AND WILD ROOTS OF FRAGARIA VESCA.
12. PLANTA MED 2014 Vol.80(),P2B26  489345 [Abstract]
    - MI DIAS,L BARROS,MBPP OLIVEIRA,ET AL.
    - INDIVIDUAL PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF VEGETATIVE PARTS FROM CULTIVATED OR WILD GROWING FRAGARIA VESCA L.
13. FOOD CHEM 2014 Vol.151(),58-64  $49139 [Full]
    - DAN-BI KIM,GI-HAE SHIN,YOUNG-JUN LEE,ET AL.
    - ASSESSMENT AND COMPARISON OF THE ANTIOXIDANT ACTIVITIES AND NITRITE SCAVENGING ACTIVITY OF COMMONLY CONSUMED BEVERAGES IN KOREA.
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. MOLECULES 2013 Vol.18(),1528-39  $49895 [Full]
    - LI,CHUNYANG;HUANG,WU-YANG;WANG,XING-NA;ET AL.
    - OXYGEN RADICAL ABSORBANCE CAPACITY OF DIFFERENT VARIETIES OF STRAWBERRY AND THE ANTIOXIDANT STABILITY IN STORAGE.
16. LWT - FOOD SCIENCE AND TECHNOLOGY 2013 Vol.52(),151-6  $45214 [Full]
    - YISSLEEN NUNEZ-MANCILLA,MARIO PEREZ-WON,ELSA URIBE,ET AL.
    - OSMOTIC DEHYDRATION UNDER HIGH HYDROSTATIC PRESSURE: EFFECTS ON ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS COMPOUNDS, VITAMIN C AND COLOUR OF STRAWBERRY (FRAGARIA VESCA).
17. J FOOD AGRIC ENVIRON 2013 Vol.11(3&4,Pt.1),463-8  $59788 [Full]
    - GULEC,ATILA;NERGIZ-UNAL,REYHAN;AKYOL,ASH;ET AL.
    - PHENOLIC CONTENT AND ASCORBIC ACID ARE MAJOR CONTRIBUTORS TO ANTIOXIDANT CAPACITY OF FRUITS AND VEGETABLES COMMONLY CONSUMED IN TURKEY.
18. JOURNAL OF ZHEJIANG UNIVERSITY, SCIENCE, B 2012 Vol.13(2),94-102  $45676 [Full]
    - HUANG,WU-YANG;ZHANG,HONG-CHENG;LIU,WEN-XU;ET AL.
    - SURVEY OF ANTIOXIDANT CAPACITY AND PHENOLIC COMPOSITION OF BLUEBERRY, BLACKBERRY, AND STRAWBERRY IN NANJING.
19. EUR FOOD RES TECHNOL 2012 Vol.234(2),207-22  $45847 [Full]
    - HOLZWARTH,MELANIE;KORHUMMEL,SABINE;CARLE,REINHOLD;ET AL.
    - IMPACT OF ENZYMATIC MASH MACERATION AND STORAGE ON ANTHOCYANIN AND COLOR RETENTION OF PASTEURIZED STRAWBERRY PUREES.
20. BR J NUTR 2012 Vol.107(),1119-27  $40692 [Full]
    - HELEN HERMANA M. HERMSDORFF,KIRIAQUE B. F. BARBOSA,ANA CAROLINA P. VOLP,ET AL.
    - VITAMIN C AND FIBRE CONSUMPTION FROM FRUITS AND VEGETABLES IMPROVES OXIDATIVE STRESS MARKERS IN HEALTHY YOUNG ADULTS.