ROSACEAE Fragaria vesca L.
ANTIOXIDANT ACTIVITY
1 - 20 of total 125 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง1.
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 UVVIS 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.