Zobrazeno 1 - 10
of 198
pro vyhledávání: '"antiradical capacity"'
Autor:
Rıdvan Temizgül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 8, Pp 1339-1351 (2024)
Wheat, one of the world's most important agricultural products, plays a vital role in meeting the nutritional needs of our growing global population. However, arid and semi-arid regions face a potential threat from boron (B) toxicity. While boron is
Externí odkaz:
https://doaj.org/article/9780ad1f04e648659852e2b3003c7152
Akademický článek
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Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1608 (2023)
This work presents a new method using kinetic potentiometry to study the thermodynamic and kinetic parameters of the reactions of antioxidants with peroxyl radicals. The rate constants of the reaction of antioxidants with radicals have been determine
Externí odkaz:
https://doaj.org/article/4625cf3d7b9a469ba17e5ba8581f11ff
Autor:
Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes, Noelia Betoret
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1229 (2023)
The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its cons
Externí odkaz:
https://doaj.org/article/825b7d63c9bc4d14b014e0f69356e36f
Publikováno v:
Molecules, Vol 28, Iss 6, p 2594 (2023)
Piper eriopodon is one of the Piper species found in the Sierra Nevada de Santa Marta, and the species has been reported with different compositions of their essential oils (EO). In this study, the volatile fractions/essential oil (by HS-SPME/SDE/MWH
Externí odkaz:
https://doaj.org/article/75f18b511a5f404484f9d12912893fe4
Autor:
Eftichia Kritsi, Thalia Tsiaka, Georgios Sotiroudis, Elizabeth Mouka, Konstantinos Aouant, Georgia Ladika, Panagiotis Zoumpoulakis, Dionisis Cavouras, Vassilia J. Sinanoglou
Publikováno v:
Life, Vol 13, Iss 2, p 332 (2023)
Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana’s health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus,
Externí odkaz:
https://doaj.org/article/cdea8373188449499f942a2ec00a24b5
Autor:
Volkan Aylanc, Samar Larbi, Ricardo Calhelha, Lillian Barros, Feriel Rezouga, María Shantal Rodríguez-Flores, María Carmen Seijo, Asmae El Ghouizi, Badiaa Lyoussi, Soraia I. Falcão, Miguel Vilas-Boas
Publikováno v:
Molecules, Vol 28, Iss 2, p 835 (2023)
Bee pollen is frequently characterized as a natural source of bioactive components, such as phenolic compounds, which are responsible for its pharmaceutical potential and nutritional properties. In this study, we evaluated the bioactive compound cont
Externí odkaz:
https://doaj.org/article/d38a1606b6b94f8f8ada2b9ce8aad3b4
Autor:
Jadwiga Żebrowska, Magdalena Dyduch-Siemińska, Jacek Gawroński, Izabella Jackowska, Marzena Justyna Pabich
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 20, Iss 6 (2021)
The strawberry fruit market increasingly demands new cultivars producing berries with enhanced bioactive attributes. In this research the suitability of twelve strawberry cultivars for effective breeding aimed at the enhancement of bioactive fruit at
Externí odkaz:
https://doaj.org/article/89517ecf161c4dfca1916880aa9573cb
Publikováno v:
Grasas y Aceites, Vol 72, Iss 2 (2021)
Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples wer
Externí odkaz:
https://doaj.org/article/953d65888c1e49e8a2dcbd9005873e24
Publikováno v:
Foods, Vol 11, Iss 7, p 1027 (2022)
Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics
Externí odkaz:
https://doaj.org/article/eb2bd1918ceb471ba110f3906f579872