UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 148

Sortiert nach

Lentils ( Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities

Current pharmaceutical design, 2023-01, Vol.29 (11), p.852

2023

Volltextzugriff (PDF)

Tree Nuts and Peanuts as a Source of Natural Antioxidants in our Daily Diet

Current pharmaceutical design, 2020-01, Vol.26 (16), p.1898

2020

Volltextzugriff (PDF)

Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Molecules (Basel, Switzerland), 2021-06, Vol.26 (13), p.4001

2021

Volltextzugriff (PDF)

Legumes as a source of natural antioxidants

European journal of lipid science and technology, 2008-10, Vol.110 (10), p.865-878

2008

Volltextzugriff (PDF)

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

Journal of Chromatography A, 2014-08, Vol.1356, p.64-81

2014

Volltextzugriff (PDF)

Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS

Food chemistry, 2017-08, Vol.229, p.84-92

2017

Volltextzugriff (PDF)

Natural antioxidants of plant origin

Advances in food and nutrition research, 2019, Vol.90, p.1

2019

Volltextzugriff (PDF)

Separation and Characterization of Phenolic Compounds from U.S. Pecans by Liquid Chromatography–Tandem Mass Spectrometry

Journal of agricultural and food chemistry, 2014-05, Vol.62 (19), p.4332-4341

2014

Volltextzugriff (PDF)

Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line

Food chemistry, 2018-04, Vol.244, p.359-363

2018

Volltextzugriff (PDF)

Practical use of natural antioxidants in meat products in the U.S.: A review

Meat science, 2018-11, Vol.145, p.469-479

2018

Volltextzugriff (PDF)

Prevention of loperamide induced constipation in mice by KGM and the mechanisms of different gastrointestinal tract microbiota regulation

Carbohydrate polymers, 2021-03, Vol.256, p.117418-117418, Article 117418

2021

Volltextzugriff (PDF)

Antioxidant activity of a red lentil extract and its fractions

International journal of molecular sciences, 2009-12, Vol.10 (12), p.5513-5527

2009

Volltextzugriff (PDF)

Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches

Food chemistry, 2019-01, Vol.271, p.345-353

2019

Volltextzugriff (PDF)

Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization

Journal of agricultural and food chemistry, 2017-07, Vol.65 (28), p.5810-5820

2017

Volltextzugriff (PDF)

Limitations of the Tetramethylmurexide Assay for Investigating the Fe(II) Chelation Activity of Phenolic Compounds

Journal of agricultural and food chemistry, 2009-07, Vol.57 (14), p.6425-6431

2009

Volltextzugriff (PDF)

Cellular evaluation of the antioxidant activity of U.S. Pecans [Carya illinoinensis (Wangenh.) K. Koch]

Food chemistry, 2019-09, Vol.293, p.511-519

2019

Volltextzugriff (PDF)

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

Food chemistry, 2014-06, Vol.153, p.272-278

2014

Volltextzugriff (PDF)

Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research

Meat science, 2021-08, Vol.178, p.108510-108510, Article 108510

2021

Volltextzugriff (PDF)

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Journal of food science, 2018-11, Vol.83 (11), p.2753-2760

2018

Volltextzugriff (PDF)

Nutritional characteristics of emu ( Dromaius novaehollandiae) meat and its value-added products

Food chemistry, 2006-07, Vol.97 (2), p.193-202

2006

Volltextzugriff (PDF)

Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells

Food chemistry, 2016-12, Vol.212, p.681-687

2016

Volltextzugriff (PDF)

The cellular antioxidant and anti-glycation capacities of phenolics from Georgia peaches

Food chemistry, 2020-06, Vol.316, p.126234-126234, Article 126234

2020

Volltextzugriff (PDF)

Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress (Thlaspi arvense L.) Mutant with Potential for Food Use

European journal of lipid science and technology, 2022-07, Vol.124 (7), p.n/a

2022

Volltextzugriff (PDF)

Protection of natural antioxidants against low-density lipoprotein oxidation

Advances in food and nutrition research, 2020, Vol.93, p.251

2020

Volltextzugriff (PDF)

Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability

Food chemistry, 2024-12, Vol.461, p.140814, Article 140814

2024

Volltextzugriff (PDF)

1 – 25 von 148

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(116)
Mit Volltextzugriff
(134)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(99)
Life Sciences & Biomedicine
(97)
Food Science & Technology
(83)
Biological And Medical Sciences
(46)
Food Industries
(41)
Fundamental And Applied Biological Sciences. Psychology
(41)
Chemistry
(40)
Physical Sciences
(36)
Chemistry, Applied
(33)
Nutrition & Dietetics
(30)
Antioxidants
(22)
Agriculture
(19)
Antioxidant Activity
(17)
Phenolic Compounds
(17)
Humans
(15)
Phenolics
(15)
Agriculture, Multidisciplinary
(13)
Food Science
(13)
Animals
(11)
Proanthocyanidins
(11)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Lentils ( Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities

Tree Nuts and Peanuts as a Source of Natural Antioxidants in our Daily Diet

Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Legumes as a source of natural antioxidants

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS

Natural antioxidants of plant origin

Separation and Characterization of Phenolic Compounds from U.S. Pecans by Liquid Chromatography–Tandem Mass Spectrometry

Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line

Practical use of natural antioxidants in meat products in the U.S.: A review

Prevention of loperamide induced constipation in mice by KGM and the mechanisms of different gastrointestinal tract microbiota regulation

Antioxidant activity of a red lentil extract and its fractions

Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches

Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization

Limitations of the Tetramethylmurexide Assay for Investigating the Fe(II) Chelation Activity of Phenolic Compounds

Cellular evaluation of the antioxidant activity of U.S. Pecans [Carya illinoinensis (Wangenh.) K. Koch]

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Nutritional characteristics of emu ( Dromaius novaehollandiae) meat and its value-added products

Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells

The cellular antioxidant and anti-glycation capacities of phenolics from Georgia peaches

Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress (Thlaspi arvense L.) Mutant with Potential for Food Use

Protection of natural antioxidants against low-density lipoprotein oxidation

Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability

Suchergebnisse filtern