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Food Research International (Ottawa, Ont.)
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July 15, 2022
A comparative UHPLC-Q/TOF-MS-based metabolomics approach coupled with machine learning algorithms to differentiate Keemun black teas from narrow-geographic origins
Chuan-Yi Peng, Yin-Feng Ren, Zhi-Hao Ye, et al.
Food Chemistry
|
September 14, 2023
Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods
Anica Bebek Markovinović, Dora Brdar, Predrag Putnik, et al.
Food Chemistry
|
April 20, 2019
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Adriano Costa de Camargo, Aline Camarão Telles Biasoto, Andrés R Schwember, et al.
Frontiers in Nutrition
|
June 2, 2022
Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of <i>Tieguanyin</i> Oolong Tea
Ying Gao, Qing-Qing Cao, Yu-Hong Chen, et al.
Food Chemistry
|
February 5, 2022
From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients
Daniel Granato, Dhanik Reshamwala, Risto Korpinen, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties
Mariana Araújo Vieira do Carmo, Marina Fidelis, Caroline Andolfato Sanchez, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2022
Clitoria ternatea blue petal extract protects against obesity, oxidative stress, and inflammation induced by a high-fat, high-fructose diet in C57BL/6 mice
Yijun Wang, Tiantian Liu, Yanmei Xie, et al.
Food Research International (Ottawa, Ont.)
|
January 29, 2021
Effect of chemical composition of black tea infusion on the color of milky tea
Ya-Lin Mao, Jie-Qiong Wang, Gen-Sheng Chen, et al.
Plants (Basel, Switzerland)
|
July 29, 2023
Optimization of the Green Chemistry-like Extraction of Phenolic Compounds from Grape (<i>Vitis labrusca</i> L.) and Blackberry (<i>Rubus fruticosus</i> L.) Seeds with Concomitant Biological and Antioxidant Activity Assessments
Tufy Kabbas Junior, Cristiane de Moura, Thiago Mendanha Cruz, et al.
Food Research International (Ottawa, Ont.)
|
June 14, 2023
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation
Amanda Dos Santos Lima, Rômulo Dias Novaes, Lucas Cezar Pinheiro, et al.
Page
of 19
Search research articles
Search
Showing results (131-140 of 184) with videos related to
Sort By:
Page
of 19
Food Research International (Ottawa, Ont.)
|
July 15, 2022
A comparative UHPLC-Q/TOF-MS-based metabolomics approach coupled with machine learning algorithms to differentiate Keemun black teas from narrow-geographic origins
Chuan-Yi Peng, Yin-Feng Ren, Zhi-Hao Ye, et al.
Food Chemistry
|
September 14, 2023
Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods
Anica Bebek Markovinović, Dora Brdar, Predrag Putnik, et al.
Food Chemistry
|
April 20, 2019
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Adriano Costa de Camargo, Aline Camarão Telles Biasoto, Andrés R Schwember, et al.
Frontiers in Nutrition
|
June 2, 2022
Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of <i>Tieguanyin</i> Oolong Tea
Ying Gao, Qing-Qing Cao, Yu-Hong Chen, et al.
Food Chemistry
|
February 5, 2022
From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients
Daniel Granato, Dhanik Reshamwala, Risto Korpinen, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties
Mariana Araújo Vieira do Carmo, Marina Fidelis, Caroline Andolfato Sanchez, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2022
Clitoria ternatea blue petal extract protects against obesity, oxidative stress, and inflammation induced by a high-fat, high-fructose diet in C57BL/6 mice
Yijun Wang, Tiantian Liu, Yanmei Xie, et al.
Food Research International (Ottawa, Ont.)
|
January 29, 2021
Effect of chemical composition of black tea infusion on the color of milky tea
Ya-Lin Mao, Jie-Qiong Wang, Gen-Sheng Chen, et al.
Plants (Basel, Switzerland)
|
July 29, 2023
Optimization of the Green Chemistry-like Extraction of Phenolic Compounds from Grape (<i>Vitis labrusca</i> L.) and Blackberry (<i>Rubus fruticosus</i> L.) Seeds with Concomitant Biological and Antioxidant Activity Assessments
Tufy Kabbas Junior, Cristiane de Moura, Thiago Mendanha Cruz, et al.
Food Research International (Ottawa, Ont.)
|
June 14, 2023
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation
Amanda Dos Santos Lima, Rômulo Dias Novaes, Lucas Cezar Pinheiro, et al.
Page
of 19