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pro vyhledávání: '"Nurul Mutmainah Diah Oktaviani"'
Autor:
Intan Dewi Larasati, Nurul Mutmainah Diah Oktaviani, Hanifah Nuryani Lioe, Teti Estiasih, Miguel Palma, Widiastuti Setyaningsih
Publikováno v:
Beverages, Vol 9, Iss 3, p 58 (2023)
Edible flowers, including roselle, contain a varied composition of phenolic compounds that may inhibit the oxidative stress mechanism. Roselle-based tisane with appealing sensory properties is commonly consumed worldwide. However, the conventional ho
Externí odkaz:
https://doaj.org/article/725fa6b6f1b84c88a169ffa5c91b497f
Autor:
Widiastuti Setyaningsih, María del Cisne Guamán-Balcázar, Nurul Mutmainah Diah Oktaviani, Miguel Palma
Publikováno v:
Foods, Vol 12, Iss 2, p 233 (2023)
A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies. The optimization was performed using a Box–Behnken design with three fact
Externí odkaz:
https://doaj.org/article/a5cb4ee5b1244e4788e20a93931b1ee0
Autor:
Asadin Briliantama, Nurul Mutmainah Diah Oktaviani, Sitti Rahmawati, Widiastuti Setyaningsih, Miguel Palma
Publikováno v:
Horticulturae, Vol 8, Iss 12, p 1216 (2022)
Nowadays, dried edible flowers have become one of the eating habits of a healthy lifestyle. The most common way to consume dried flowers is via infused water (tisane). A number of studies on dried edible flowers have reported antioxidant activities m
Externí odkaz:
https://doaj.org/article/d2e99d42ccaa4aed94ab55bb89f99d58