Related content

Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

By García-Valverde Verónica  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 391-402

Springer Publishing Company

Access to resources Recommend Favorite

Changes of contents and antioxidant activities of polyphenols during fruit development of four apple cultivars

By Jiang Hui   Ji Baoping   Liang Jiangfen   Zhou Feng   Yang Zhiwei   Zhang Guizhi  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 743-748

Springer Publishing Company

Access to resources Recommend Favorite

Kinetic Extraction of Total Polyphenols from Pitanga (Eugenia Uniflora L.): Effect of Ultrasonic Treatment, Modeling and Antioxidant Potential

By  

Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 4, 2015-08 ,pp. : 320-328

John Wiley & Sons Inc

Access to resources Recommend Favorite

HPLC Quantitation of Major Carotenoids of Fresh and Processed Guava, Mango and Papaya

By Wilberg V.C.   Rodriguez-Amaya D.B.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 28, Iss. 5, 1995-05 ,pp. : 474-480

Academic Press

Access to resources Recommend Favorite

Polyphenols, resveratrol, antioxidant activity and ochratoxin a contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming

By Miceli Antonio   Negro Carmine   Tommasi Luca   De Leo Pietro  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 115-120

Routledge Ltd

Access to resources Recommend Favorite