Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries (Rubus sp.) and promotes antiproliferation of human cancer cellsComposition of volatile compounds of honey of various floral origin and beebread collected in LithuaniaDetermination of free and bound phenolic acids in beerInhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut applesRefractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical propertiesBiological evaluation of coumarin derivatives as mushroom tyrosinase inhibitorsAntioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from BrazilDepolymerization of cranberry procyanidins using (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate as chain breakersCharacterisation of stilbenes in California almonds (Prunus dulcis) by UHPLC-MSInvestigation of antiradical activity of plant material by thin-layer chromatography with image processingIdentification of a NFκB inhibitory peptide from tryptic β-casein hydrolysateEffects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. CapensisImpact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé winesChemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruitsCatechins depletion patterns in relation to theaflavin and thearubigins formationOccurrence, chemistry and application of betaninExtraction and purification of ferulic acid from flax shives, wheat and corn bran by alkaline hydrolysis and pressurised solventsEffect of cholestin on toxicity of vitamin A in ratsImproved HPLC methodology for food control – furfurals and patulin as markers of qualityEffects of different drying methods on the antioxidant properties of leaves and tea of ginger speciesLecythis pisonis Camb. nuts: oil characterization, fatty acids and mineralsLiposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activityIdentification and seasonal variations of amino acids in birch sap used for syrup productionIsomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV–Vis spectra as a markerCompositional and nutritional evaluation of several lupin seedsMild method for removal of cyanogens from cassava leaves with retention of vitamins and proteinThe effects of different extraction solvents of varying polarities on polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activityInvestigation of vibrational theory of olfaction with variously labelled benzaldehydesPhytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leavesHPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sourcesThe impact of oxygen exposure before and after bottling on the polyphenolic composition of red winesHeavy metals in edible mushrooms in ItalyCharacterisation of Nigerian citrus seed oilsProduction of volatile compounds by Muskmelon, Cucumis meloAntioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular MalaysiaAntioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oilsEffect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumesEvaluation of the antioxidant properties of a methanolic extract from ‘Juice Plus fruit’ and ‘Juice Plus vegetable’ (dietary supplements)Phenolic glucosides in bread containing flaxseed
P1433
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P1433
description
begutachtete wissenschaftliche Fachzeitschrift
@de
peer-reviewed scientific journal
@en
revista científica
@es
revista científica
@pt-br
rivista scientifica
@it
vědecký časopis
@cs
wetenschappelijk tijdschrift van Elsevier
@nl
рецензований науковий журнал
@uk
वैज्ञानिक पत्रिका
@hi
英语期刊
@zh
name
Food Chemistry
@ast
Food Chemistry
@da
Food Chemistry
@de
Food Chemistry
@en
Food Chemistry
@es
Food Chemistry
@fi
Food Chemistry
@fr
Food Chemistry
@it
Food Chemistry
@nb
Food Chemistry
@nl
type
label
Food Chemistry
@ast
Food Chemistry
@da
Food Chemistry
@de
Food Chemistry
@en
Food Chemistry
@es
Food Chemistry
@fi
Food Chemistry
@fr
Food Chemistry
@it
Food Chemistry
@nb
Food Chemistry
@nl
altLabel
Food Chem.
@fr
Food Chem.
@it
Food Chem.
@pt-br
prefLabel
Food Chemistry
@ast
Food Chemistry
@da
Food Chemistry
@de
Food Chemistry
@en
Food Chemistry
@es
Food Chemistry
@fi
Food Chemistry
@fr
Food Chemistry
@it
Food Chemistry
@nb
Food Chemistry
@nl
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P1055
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P1160
Food Chem.
P123
P1250
P1277
P1476
Food Chemistry
@en