Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.).
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The effect of cooking on the phytochemical content of vegetables.Preventive effect of Ligularia fischerion inhibition of nitric oxide in lipopolysaccharide-stimulated RAW 264.7 macrophages depending on cooking methodBioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption.Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing.Review of Neuro-nutrition Used as Anti-Alzheimer Plant, Spinach, Spinacia oleracea.Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition.Antioxidant Effects of Spinach (Spinacia oleracea L.) Supplementation in Hyperlipidemic Rats.Food systems approach to cancer prevention.Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking durationExtraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO₂ extraction.Assessment of antioxidant and antiproliferative properties of spinach plants grown under low oxygen availability.Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.Influence of bio-fertilizer containing beneficial fungi and rhizospheric bacteria on health promoting compounds and antioxidant activity of Spinacia oleracea L.Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains.Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.Statement on possible public health risks for infants and young children from the presence of nitrates in leafy vegetablesApplication of HPLC and ESI-MS techniques in the analysis of phenolic acids and flavonoids from green leafy vegetables (GLVs).Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage.Employing response surface methodology for the optimization of ultrasound assisted extraction of lutein and β-carotene from spinach.Valorification of crude glycerol for pure fractions of docosahexaenoic acid and β-carotene production by using Schizochytrium limacinum and Blakeslea trispora.Protective effect of aqueous extract of Spinacia oleracea leaves in experimental paradigms of inflammatory bowel diseaseInnovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid BroccoliImpact of spinach consumption on DNA stability in peripheral lymphocytes and on biochemical blood parameters: results of a human intervention trialAntimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizomeInfluence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant
P2860
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P2860
Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.).
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh
2007年學術文章
@zh-hant
name
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@en
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@nl
type
label
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@en
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@nl
prefLabel
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@en
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@nl
P2093
P50
P1433
P1476
Total and individual carotenoi ...... pinach (Spinacia oleracea L.).
@en
P2093
Carmen Socaciu
John Van Camp
Madalina Neacsu
Roland Verhé
P304
P356
10.1016/J.FOODCHEM.2007.11.056
P577
2007-11-29T00:00:00Z