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Refinado por: Nome da Publicação: Journal of Food Science remover assunto: Foods remover assunto: Antioxidants remover
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1
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min, Byungrok ; McClung, Anna M. ; Chen, Ming-Hsuan

Journal of food science, 2011-01, Vol.76 (1), p.C117-C126 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility
Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility
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Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility

Hwang, Hong‐Sik ; Winkler‐Moser, Jill K ; Vermillion, Karl ; Liu, Sean X

Journal of food science, 2014-11, Vol.79 (11), p.C2164-C2173 [Periódico revisado por pares]

United States: The Institute

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3
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
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Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

Ayala-Zavala, J.F ; Rosas-Domínguez, C ; Vega-Vega, V ; González-Aguilar, G.A

Journal of food science, 2010-10, Vol.75 (8), p.R175-R181 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis
Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis
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Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

Ortega‐Ramirez, Luis Alberto ; Rodriguez‐Garcia, Isela ; Leyva, Juan Manuel ; Cruz‐Valenzuela, Manuel Reynaldo ; Silva‐Espinoza, Brenda Adriana ; Gonzalez‐Aguilar, Gustavo A ; Siddiqui, Md Wasim ; Ayala‐Zavala, Jesus Fernando

Journal of food science, 2014-02, Vol.79 (2), p.R129-R137 [Periódico revisado por pares]

United States: The Institute

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5
Antioxidative Properties and Ability of Phenolic Compounds of Myrtus communis Leaves to Counteract In Vitro LDL and Phospholipid Aqueous Dispersion Oxidation
Antioxidative Properties and Ability of Phenolic Compounds of Myrtus communis Leaves to Counteract In Vitro LDL and Phospholipid Aqueous Dispersion Oxidation
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Antioxidative Properties and Ability of Phenolic Compounds of Myrtus communis Leaves to Counteract In Vitro LDL and Phospholipid Aqueous Dispersion Oxidation

Dairi, Sofiane ; Madani, Khodir ; Aoun, Manar ; Him, Joséphine Lai Kee ; Bron, Patrick ; Lauret, Céline ; Cristol, Jean‐Paul ; Carbonneau, Marie‐Annette

Journal of food science, 2014-07, Vol.79 (7), p.C1260-C1270 [Periódico revisado por pares]

United States: The Institute

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6
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder
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Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder

Estupiñan, D.C. ; Schwartz, S.J. ; Garzón, G.A.

Journal of food science, 2011-01, Vol.76 (1), p.S26-S34 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation
Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation
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Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation

Chen, Hongxing ; Gu, Zhengbiao

Journal of food science, 2014-09, Vol.79 (9), p.C1678-C1682 [Periódico revisado por pares]

United States: The Institute

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8
Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
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Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins

Jensen, Morten Busch ; López-de-Dicastillo Bergamo, Carolina Ana ; Payet, René Marc ; Liu, Xueming ; Konczak, Izabela

Journal of food science, 2011-04, Vol.76 (3), p.C447-C453 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Concentration and Application Order Effects of Sodium Benzoate and Eugenol Mixtures on the Growth Inhibition of Saccharomyces Cerevisiae and Zygosaccharomyces Bailii
Concentration and Application Order Effects of Sodium Benzoate and Eugenol Mixtures on the Growth Inhibition of Saccharomyces Cerevisiae and Zygosaccharomyces Bailii
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Concentration and Application Order Effects of Sodium Benzoate and Eugenol Mixtures on the Growth Inhibition of Saccharomyces Cerevisiae and Zygosaccharomyces Bailii

Dai, Yumei ; McLandsborough, Lynne A ; Weiss, Jochen ; Peleg, Micha

Journal of food science, 2010-09, Vol.75 (7), p.M482-M488 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
The alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle
The alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle
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The alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle

KING, A.J. ; UIJTTENBOOGAART, T.G. ; de VRIES, A.W.

Journal of food science, 1995-09, Vol.60 (5), p.1009-1012 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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