Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

By Papoutsis Konstantinos   Vuong Quan V.   Pristijono Penta   Golding John B.   Bowyer Michael C.   Scarlett Christopher J.   Stathopoulos Costas E.  

Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 55-55

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Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts

By Sobolev Anatoly P.   Carradori Simone   Capitani Donatella   Vista Silvia   Trella Agata   Marini Federico   Mannina Luisa  

Foods, Vol. 3, Iss. 3, 2014-07 ,pp. : 403-419

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A Comparative Study of Phenols in Apulian Italian Wines

By Ragusa Andrea   Centonze Carla   Grasso Maria E.   Latronico Maria F.   Mastrangelo Pier F.   Sparascio Federica   Fanizzi Francesco P.   Maffia Michele  

Foods, Vol. 6, Iss. 4, 2017-03 ,pp. : 24-24

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Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties

By Ruffo Mariarosa   Parisi Ortensia Ilaria   Amone Fabio   Malivindi Rocco   Gorgoglione Domenico   De Biasio Filomena   Scrivano Luca   Pezzi Vincenzo   Puoci Francesco  

Foods, Vol. 6, Iss. 4, 2017-04 ,pp. : 30-30

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Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

By Lee Jeehyun   Chambers Delores   Chambers Edgar  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 554-571

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