Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

Fatty acid profile and nutritive value of quinoa (Chenopodium quinoa Willd.) seeds and plants at different growth stages

(2013) P.G. Peiretti et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

(2012) Vern Jou Cheng et al.   FOOD CHEMISTRY

Variability of phenolic content and antioxidant activity of two lettuce varieties under Fe deficiency

(2012) Najoua Msilini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Aspectos analíticos da resposta do detector de ionização em chama para ésteres de ácidos graxos em biodiesel e alimentos

(2012) Jesui Vergilio Visentainer   QUIMICA NOVA

Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food

(2011) Camila Wihby Leite et al.   Food Science and Technology

Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices

(2011) Jean Albert Michiels et al.   FOOD CHEMISTRY

Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

(2011) Giovana Bonat Celli et al.   FOOD RESEARCH INTERNATIONAL

Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity

(2011) Ivo Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and free radical-scavenging capacity of a selection of wild-growing Colombian plants

(2011) Juan C Argoti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain

(2011) Artemis P. Simopoulos   MOLECULAR NEUROBIOLOGY

A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants

(2011) Peter C. Wootton-Beard et al.   Journal of Functional Foods

Intake of fruits and vegetables, and risk of endometrial cancer in the NIH-AARP Diet and Health Study

(2010) Geoffrey C. Kabat et al.   Cancer Epidemiology

Atividade antioxidante e teor de fenólicos totais em hortaliças orgânicas e convencionais

(2010) Kettelin Aparecida Arbos et al.   Food Science and Technology

Enhancement of pasta antioxidant activity with oregano and carrot leaf

(2010) Marcela Boroski et al.   FOOD CHEMISTRY

Teores de proteína e minerais de espécies nativas, potenciais hortaliças e frutas

(2009) Valdely Ferreira Kinupp et al.   Food Science and Technology

Free radical-scavenging phytochemicals of hot water extracts of Acacia confusa leaves detected by an on-line screening method

(2009) Yu-Tang Tung et al.   FOOD CHEMISTRY

Variation in plant properties and essential oil composition of sweet fennel (Foeniculum vulgare Mill.) fruits during stages of maturity

(2009) Isa Telci et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant Assays for Plant and Food Components

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the carrot leaf dehydration aiming at the preservation of omega-3 fatty acids

(2009) Vanessa Vivian de Almeida et al.   QUIMICA NOVA

Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples

(2008) El-Sayed Saleh Abdel-Hameed   FOOD CHEMISTRY

Relationship between antioxidant properties and chemical composition of some Thai plants

(2007) Pitchaon Maisuthisakul et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS