Journal
Information Content Entity
Continuant
Entity
Periodical
Generically Dependent Continuant
Collection
Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities
Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts
Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Sustainable cultivation of melon landraces: Effects of grafting on the accumulation of flavor-related compounds
Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates
Phytochemical characterisation of two news blood grapefruits by means of HPLC-MS
Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
(Poly)phenolic fingerprint and chemometric analysis of white (Morus alba L.) and black (Morus nigra L.) mulberry leaves by using a non-targeted UHPLC¿MS approach
Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains
Emissions of volatile aldehydes from heated cooking oils
Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum.
Technological aspects as the main impact on quality of quince liquors
The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum.
Phytochemicals in date co-products and their antioxidant activity
Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations
Influence of rutinand ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices
Changes on nutraceutical composition of lemon juices according to different industrial extracting systems.
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
Chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments.
Geographical variation in inorganic arsenic in paddy field samples and commercial rice from the Iberian Peninsula
Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices
Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage
Correlation between Plasma Antioxidant Capacity and Verbascoside Levels in Rats after Oral Administration of Lemon Verbena Extract
: Chemical guide parameters for Punica granatum cv. `Mollar¿ fruit juices processed at industrial scale
Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties
Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments
Changes on indigenous microbiota, color, bioactive compounds and antioxidant activity of pasteurized pomegranate juice
Inorganic arsenic removal in rice bran by percolating cooking water
Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing
Characterisation of cell-wall polysaccharides from mandarin segment membranes
Inorganic arsenic in rice-based products for infants and young children
Pomegranate varietal wines: Phytochemical composition and quality parameters
Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits
Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth
Del Río, J.A.; Fuster, M.D.; Gómez, P.; Porras, I.; García Lidón, A.; Ortuño, A.; 2004. Citrus limon: a source of flavonoids of pharmaceutical interest. Food Chemistry, 84: 457-461.
Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries
Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatment
How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with ¿-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage
Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
Isolation, characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato)
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices
Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation
Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale
Biochemical properties and potential endogenous substrates of polyphenoloxidase form chufa (Eleocharis tuberosa) corms
Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
Novel maqui liquor using traditional pacharán processing
Enhancement of phenolic compounds in olive plants (Olea europaea L.) and their influence on resistance against Phytophthora sp.
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
Antioxidant activity of polyfhenol and anthocianin extracts from fruits of Kadsura coccinea
Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
Metabolomic analysis of the effects of a commercial complex biostimulant on pepper crops
Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
RDF description of FOOD CHEMISTRY - http://research.umh.es/vivo/pub/revista/0308-8146