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59Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing, Journal of Zhejiang University SCIENCE B In vitro antioxidant activity of red grape skins, European Food Research and Technology Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes, European Food Research and Technology Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes, European Food Research and Technology Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking, Journal of Food Science and Technology Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fru??ka Gora (Serbia) and changes in main compounds during maceration, European Food Research and Technology Characterization of phenolics in Lacrima di Morro du2019Alba wine and role on its sensory attributes, European Food Research and Technology Stability of anthocyanins and sugars during heating for low sugar meoru (Vitis coignetiea) jam-making under singlet oxygen, Food Science and Biotechnology Comparative Study of Lipophilic and Hydrophilic Antioxidants from In vivo and In vitro Grown Coriandrum sativum, Plant Foods for Human Nutrition Amelanchier alnifolia, Edible Medicinal And Non-Medicinal Plants