Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

By Pereira Vanda   Albuquerque Francisco   Cacho Juan   Marques José C.  

Molecules, Vol. 18, Iss. 3, 2013-03 ,pp. : 2997-3017

MDPI

Access to resources Recommend Favorite

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

By Iqbal Shahid   Younas Umer   Sirajuddin Kim Wei   Chan Raja Adil   Sarfraz Kamal   Uddin Shahid  

International Journal of Molecular Sciences, Vol. 13, Iss. 6, 2012-05 ,pp. : 6651-6664

MDPI

Access to resources Recommend Favorite

Nutritional Composition and Antioxidant Properties of the Fruits of a Chinese Wild Passiflora foetida

By Song Ya   Wei Xiao-Qun   Li Mei-Ying   Duan Xue-Wu   Sun Yuan-Ming   Yang Rui-Li   Su Xiang-Dong   Huang Ri-Ming   Wang Hong  

Molecules, Vol. 23, Iss. 2, 2018-02 ,pp. : 459-459

MDPI

Access to resources Recommend Favorite

Antioxidant and Antimicrobial Potential of the Bifurcaria bifurcata Epiphytic Bacteria

By Horta André   Pinteus Susete   Alves Celso   Fino Nádia   Silva Joana   Fernandez Sara   Rodrigues Américo   Pedrosa Rui  

Marine Drugs, Vol. 12, Iss. 3, 2014-03 ,pp. : 1676-1689

MDPI

Access to resources Recommend Favorite

Trifolium pratense L. as a Potential Natural Antioxidant

By Vlaisavljevic Sanja   Kaurinovic Biljana   Popovic Mira   Djurendic-Brenesel Maja   Vasiljevic Bojana   Cvetkovic Dragoljub   Vasiljevic Sanja  

Molecules, Vol. 19, Iss. 1, 2014-01 ,pp. : 713-725

MDPI

Access to resources Recommend Favorite