Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis
Journal
Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
Effect of the drying methods on the stabilization of symbiotic microbeads produced by ionic gelation
Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types
Generically Dependent Continuant
Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits
RDF description of Food Chemistry - http://orbis.uaslp.mx/vivo/individual/coleccion1643
Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening
Information Content Entity
Antioxidant effect of oregano (Lippia berlandieri v. Shauer) essential oil and mother liquors
Periodical
Phenomenological study of the synthesis of pure anhydrous β-lactose in alcoholic solution
Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados
Collection