Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

By Jalili Safaryan Maryam   Ganjloo Ali   Bimakr Mandana   Zarringhalami Soheila  

Foods, Vol. 5, Iss. 4, 2016-11 ,pp. : 78-78

MDPI

Access to resources Recommend Favorite

Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato

By Laib Imen   Barkat Malika  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 36-36

MDPI

Access to resources Recommend Favorite

Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain

By Marín Irene   Sayas-Barberá Estrella   Viuda-Martos Manuel   Navarro Casilda   Sendra Esther  

Foods, Vol. 5, Iss. 1, 2016-03 ,pp. : 18-18

MDPI

Access to resources Recommend Favorite

Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

By Pellegrini Marika   Ricci Antonella   Serio Annalisa   Chaves-López Clemencia   Mazzarrino Giovanni   D’Amato Serena   Lo Sterzo Claudio   Paparella Antonello  

Foods, Vol. 7, Iss. 2, 2018-02 ,pp. : 19-19

MDPI

Access to resources Recommend Favorite

Phenolic Profile and Antioxidant Activity of Melon (Cucumis Melo L.) Seeds from Pakistan

By Zeb Alam  

Foods, Vol. 5, Iss. 4, 2016-10 ,pp. : 67-67

MDPI

Access to resources Recommend Favorite