ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Biology
Medicine / Pharmacology
Agronomy and forestry
Food and nutrition
Chemistry
Education
Technology
Pure sciences
Research
Environment
all records (74)

Languages
English
Spanish
Portuguese
German

Countries
Indonesia
Ukraine
USA
Brazil
India
Romania
Turkey, Turkish Republic
Poland
Serbia
Russia
all records (74)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
52.582  Articles
1 of 5.259 pages  |  10  records  |  more records»
Physical and chemical factors influence antioxidant activity. One of the physical factors that can affect antioxidant activity is heat. This study aims to determine the phytochemical content and the effect of heating the crude extract of marine macroalgae... see more

This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that th... see more

The current study, we investigated phenolic content and antioxidant activity of ethyl acetate and dichloromethane extracts of thyme, turmeric, propolis and their mixtures. The highest and the lowest phenolic contents were found in ethyl acetate extract of... see more

The present study aimed to determine and compare chemical composition and antioxidant activity of essential oils (EOs) isolated from marigolds (Tagetes patula L.) cultivated in the garden in southeast Serbia. The EOs were isolated from dry orange and red ... see more

This study aimed to estimate two different types of Algerian honey: antioxidant contents (total phenols and vitamin C), and levels of antioxidant (DPPH assay) and reducing activity (FRAP assay). Honey samples were characterized by high content of total ph... see more

Pumpkin fruit (Cucurbita moschata. D) belongs the Cucurbitaceae family which is a functional vegetable widely distributed in Indonesia because it has nutritional value and health benefits. This study aims to determine the value of total flavonoid content ... see more

Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties ... see more

1 of 5.259 pages  |  10  records  |  more records»