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73Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia, European Food Research and Technology Flavonoids of Galium ruthenicum, Chemistry of Natural Compounds New glycosides from plants of the genus Phlojodicarpus, Chemistry of Natural Compounds A new ferulic acid ester and other constituents from Dracocephalum peregrinum, Archives of Pharmacal Research Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process, Journal of Food Measurement and Characterization Identification and characterization of bioactive phenolic constituents, anti-proliferative, and anti-angiogenic activity of stem extracts of Basella alba and rubra, Journal of Food Science and Technology