Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
about
Folate content in faba beans (Vicia faba L.)-effects of cultivar, maturity stage, industrial processing, and bioprocessingPhytochemical profiles and antioxidant activities in six species of ramie leaves.Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay.Bioactivity and structure of biophenols as mediators of chronic diseases.Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab LAnalysis of six elements (Ca, Mg, Fe, Zn, Cu, and Mn) in several wild vegetables and evaluation of their intakes based on Korea National Health and Nutrition Examination Survey 2010-2011.Effect of domestic cooking methods on the total antioxidant capacity of vegetables.Application of photo-selective films to manipulate wavelength of transmitted radiation and photosynthate composition in red beet (Beta vulgaris var. conditiva Alef.).Betaxanthins as substrates for tyrosinase. An approach to the role of tyrosinase in the biosynthetic pathway of betalains.Effects of Thermal Processing on the Nutritional, Antinutrient, and Antioxidant Profile of (Gaertn.) Dunal SeedsChemical Composition and Antioxidant and Antimicrobial Activities of Wormwood (Artemisia absinthiumL.) Essential Oils and PhenolicsEffect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours
P2860
Q35006317-62D11F25-A0F7-48E5-AEFE-61B302010B03Q35268813-F1D26276-19A1-432C-8990-1B6305230E0DQ36957404-1B44C99B-0F64-4263-9BE8-5BE9758C293DQ37307695-AF7B5B8F-3822-4C9F-91EF-874CFD0A0D02Q38219162-237AEAA3-598C-47BE-86D0-252CCD624344Q41450823-BEFFC615-4B17-43C8-A748-42E8C61C12D1Q41669465-04533407-F8D3-44FC-8E74-053EAAC04D0EQ43544233-7849D91A-D47E-481B-A0CF-9D5CF96CFEEDQ46134498-8B4FDC5B-FBE2-43F3-8621-7002CD1B1A24Q46417719-F207245C-F051-4B84-8F47-6A05C0487976Q58561465-24A671E3-E041-4BE7-8A42-A20DC30E1D5CQ59112558-C4C5FE3D-E125-4A50-9237-078B453AB6F5Q59146147-1F9C9A82-9EC9-4B51-8F13-C499E81A1CDF
P2860
Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh-hant
name
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@en
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@nl
type
label
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@en
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@nl
prefLabel
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@en
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@nl
P356
P1476
Antioxidant activity of proces ...... beans (Phaseolus vulgaris L.).
@en
P2093
Rui Hai Liu
Thudnatkorn Jiratanan
P304
P356
10.1021/JF034861D
P407
P577
2004-05-01T00:00:00Z