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Influence of Diet in Multiple Sclerosis: A Systematic Review

Advances in nutrition (Bethesda, Md.), 2017-05, Vol.8 (3), p.463-472

2017

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Antioxidant Activity in Gilthead Seabream (Sparus aurata L.) Fed with Diet Supplemented with Moringa

Antioxidants, 2021-09, Vol.10 (9), p.1423

2021

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Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants

Journal of food science, 2012-11, Vol.77 (11), p.C1162-C1168

2012

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Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Journal of food science and technology, 2015-12, Vol.52 (12), p.7850-7860

2015

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Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing

Journal of food protection, 2002-10, Vol.65 (10), p.1614-1622

2002

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Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

European food research & technology, 2011-09, Vol.233 (3), p.497-505

2011

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Assessing nutritional status of acute intermittent porphyria patients

European journal of clinical investigation, 2012-09, Vol.42 (9), p.943-952

2012

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Vegetables antioxidant losses during industrial processing and refrigerated storage

Food research international, 2009-10, Vol.42 (8), p.1046-1052

2009

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Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure

Journal of agricultural and food chemistry, 2004-04, Vol.52 (7), p.1872-1881

2004

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Evaluation of Antioxidant Capacity of Cereal Brans

Journal of agricultural and food chemistry, 2004-07, Vol.52 (15), p.4690-4699

2004

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Investigation of Bolivian plant extracts for their radical scavenging activity and antioxidant activity

Life sciences (1973), 2003-08, Vol.73 (13), p.1667-1681

2003

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Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

Journal of the science of food and agriculture, 2001-08, Vol.81 (10), p.1019-1026

2001

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Different Methods to Assess the Nutritional Status of Alzheimer Patients

Journal of the American College of Nutrition, 2021-01, Vol.40 (1), p.86-93

2021

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Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.535-541

2003

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Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (Sparus aurata L.)

Journal of food science and technology, 2024-10

2024

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Anthropometric and Quality-of-Life Parameters in Acute Intermittent Porphyria Patients

Medicine (Baltimore), 2015-07, Vol.94 (30), p.e1023-e1023

2015

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Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing

Food chemistry, 1998, Vol.61 (1), p.113-118

1998

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Effect of industrial processing on amino acid content of broccoli

Journal of the science of food and agriculture, 2001-11, Vol.81 (14), p.1299-1305

2001

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Antioxidant properties of Mediterranean Spices compared with common food additives

Journal of food protection, 2001-09, Vol.64 (9), p.1412-1419

2001

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Effect of industrial processing on chlorophyll content of broccoli

Journal of the science of food and agriculture, 2000-08, Vol.80 (10), p.1447-1451

2000

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Influence of Diet in Multiple Sclerosis: A Systematic Review12

Advances in nutrition (Bethesda, Md.), 2017-05, Vol.8 (3), p.463-472

2017

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Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Journal of the science of food and agriculture, 1999-09, Vol.79 (12), p.1550-1556

1999

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Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives

Journal of food protection, 2001-12, Vol.64 (12), p.2037-2046

2001

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Antioxidant activity of resveratrol compared with common food additives

Journal of food protection, 2001-03, Vol.64 (3), p.379-384

2001

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Free radicals and antioxidants in food and in vivo: what they do and how they work

Critical reviews in food science and nutrition, 1995, Vol.35 (1/2), p.7-20

1995

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Influence of Diet in Multiple Sclerosis: A Systematic Review

Antioxidant Activity in Gilthead Seabream (Sparus aurata L.) Fed with Diet Supplemented with Moringa

Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing

Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

Assessing nutritional status of acute intermittent porphyria patients

Vegetables antioxidant losses during industrial processing and refrigerated storage

Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure

Evaluation of Antioxidant Capacity of Cereal Brans

Investigation of Bolivian plant extracts for their radical scavenging activity and antioxidant activity

Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

Different Methods to Assess the Nutritional Status of Alzheimer Patients

Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids

Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (Sparus aurata L.)

Anthropometric and Quality-of-Life Parameters in Acute Intermittent Porphyria Patients

Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing

Effect of industrial processing on amino acid content of broccoli

Antioxidant properties of Mediterranean Spices compared with common food additives

Effect of industrial processing on chlorophyll content of broccoli

Influence of Diet in Multiple Sclerosis: A Systematic Review12

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives

Antioxidant activity of resveratrol compared with common food additives

Free radicals and antioxidants in food and in vivo: what they do and how they work

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