Related content

Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

By      

CyTA - Journal of Food, Vol. 12, Iss. 4, 2014-10 ,pp. : 336-339

Taylor & Francis Ltd

Access to resources Recommend Favorite

Novel varieties of broccoli for optimal bioactive components under saline stress

By Dominguez-Perles Raul   Martinez-Ballesta Maria Carmen   Riquelme Fernando   Carvajal Micaela   Garcia-Viguera Cristina   Moreno Diego A  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1638-1647

John Wiley & Sons Inc

Access to resources Recommend Favorite

Bioactive compounds in rye flours with different extraction rates

By Michalska Anna   Ceglińska Alicja   Zieliński Henryk  

European Food Research and Technology A, Vol. 225, Iss. 3-4, 2007-07 ,pp. : 545-551

Springer Publishing Company

Access to resources Recommend Favorite

Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Pérola and BRS Valente Varieties

By  

Current Nutrition & Food Science, Vol. 14, Iss. 1, 2018-01 ,pp. : 40-46

Bentham Science Publishers

Access to resources Recommend Favorite

Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation

By Oliveira Cassiane da Silva   Maciel Leonardo Fonseca   Miranda Maria Spínola   Bispo Eliete da Silva  

British Food Journal, Vol. 113, Iss. 9, 2011-09 ,pp. : 1094-1102

Emerald Group Publishing Ltd

Access to resources Recommend Favorite