Nectandra grandiflora By-Products Obtained by Alternative Extraction Methods as a Source of Phytochemicals with Antioxidant and Antifungal Properties

Author： da Silva Daniela Thomas   Herrera Rene   Heinzmann Berta Maria   Calvo Javier   Labidi Jalel  

Publisher： MDPI

E-ISSN： 1420-3049|23|2|372-372

ISSN： 1420-3049

Source： Molecules, Vol.23, Iss.2, 2018-02, pp. : 372-372

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins

By Cádiz-Gurrea María De La Luz   Borrás-Linares Isabel   Lozano-Sánchez Jesús   Joven Jorge   Fernández-Arroyo Salvador   Segura-Carretero Antonio  

International Journal of Molecular Sciences, Vol. 18, Iss. 2, 2017-02 ,pp. : 376-376

MDPI

Access to resources Recommend Favorite

Mycoflora and Ochratoxin A Control in Wheat Grain Using Natural Extracts Obtained from Wine Industry By-Products

By Alexa Ersilia   Poiana Mariana-Atena   Sumalan Renata-Maria  

International Journal of Molecular Sciences, Vol. 13, Iss. 4, 2012-04 ,pp. : 4949-4967

MDPI

Access to resources Recommend Favorite

Bioactive Compounds, Antioxidant, Xanthine Oxidase Inhibitory, Tyrosinase Inhibitory and Anti-Inflammatory Activities of Selected Agro-Industrial By-products

By Oskoueian Ehsan   Abdullah Norhani   Hendra Rudi   Karimi Ehsan  

International Journal of Molecular Sciences, Vol. 12, Iss. 12, 2011-11 ,pp. : 8610-8625

MDPI

Access to resources Recommend Favorite

Antioxidant Properties of Pyroligneous Acid Obtained by Thermochemical Conversion of Schisandra chinensis Baill

By Ma Chunhui   Li Wei   Zu Yuangang   Yang Lei   Li Jian  

Molecules, Vol. 19, Iss. 12, 2014-12 ,pp. : 20821-20838

MDPI

Access to resources Recommend Favorite

Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity

By Kobori Kinji   Maruta Yuto   Mineo Shigeru   Shigematsu Toru   Hirayama Masao  

Foods, Vol. 2, Iss. 4, 2013-10 ,pp. : 462-477

MDPI

Access to resources Recommend Favorite