Effects of food formulation and thermal processing on flavones in celery and chamomile.
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An Association Map on the Effect of Flavonoids on the Signaling Pathways in Colorectal CancerLigand Recognition of the Major Birch Pollen Allergen Bet v 1 is Isoform DependentFlavone-rich maize: an opportunity to improve the nutritional value of an important commodity crop.Effects of Fuzhuan Brick-Tea Water Extract on Mice Infected with E. coli O157:H7.Identification of SSRs and differentially expressed genes in two cultivars of celery (Apium graveolens L.) by deep transcriptome sequencing.Apigenin induces autophagic cell death in human papillary thyroid carcinoma BCPAP cells.Determination of Antioxidant Compounds in FoodstuffComparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from models and a humBread Enriched With Legume Microgreens and Leaves-Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites
P2860
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P2860
Effects of food formulation and thermal processing on flavones in celery and chamomile.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
2013年论文
@zh
2013年论文
@zh-cn
name
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@en
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@nl
type
label
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@en
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@nl
prefLabel
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@en
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@nl
P2860
P1433
P1476
Effects of food formulation and thermal processing on flavones in celery and chamomile.
@en
P2093
Gregory L Hostetler
P2860
P304
P356
10.1016/J.FOODCHEM.2013.04.051
P577
2013-04-25T00:00:00Z