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1.
The Valorisation of Melissa officinalis Distillation By-Products for the Production of Polyphenol-Rich Formulations.
Molecules
; 29(2)2024 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-38257290
2.
Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components.
Molecules
; 27(14)2022 Jul 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-35889248
3.
A Review of the Health Protective Effects of Phenolic Acids against a Range of Severe Pathologic Conditions (Including Coronavirus-Based Infections).
Molecules
; 26(17)2021 Sep 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-34500838
4.
Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques.
Molecules
; 26(10)2021 May 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-34069026
5.
Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters.
Molecules
; 25(19)2020 Oct 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33023142
6.
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.
Crit Rev Food Sci Nutr
; 57(3): 549-558, 2017 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-25849994
7.
The effect of alternative sweeteners on batter rheology and cake properties.
J Sci Food Agric
; 92(1): 99-105, 2012 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-21834103
8.
Process optimisation for recovery of carotenoids from tomato waste.
Food Chem
; 129(3): 747-52, 2011 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25212294
9.
The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra.
Food Chem
; 349: 129206, 2021 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33578245
10.
Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties.
Foods
; 9(4)2020 Apr 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-32344540
11.
Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS.
Molecules
; 12(3): 593-606, 2007 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-17851414
12.
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
Food Chem
; 197(Pt A): 39-46, 2016 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26616922
13.
Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.
Food Chem
; 178: 164-71, 2015 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25704697
14.
The effect of fat replacers on batter and cake properties.
J Food Sci
; 78(10): C1495-C1502, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-24001337
15.
Carotenoids from Foods of Plant, Animal and Marine Origin: An Efficient HPLC-DAD Separation Method.
Foods
; 1(1): 52-65, 2012 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-28239091
16.
In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems.
Crit Rev Food Sci Nutr
; 48(1): 78-93, 2008 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-18274966
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