Lv4
480 积分 2025-10-24 加入
Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (Cucumaria frondosa)
5小时前
待确认
In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes
5天前
已完结
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking
6天前
已完结
Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis
7天前
已完结
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
7天前
已完结
Antioxidant and Antifungal Effects of Six Plant Essential Oils Against Penicillium digitatum and Penicillium italicum
7天前
已完结
Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications
7天前
已完结
HPLC-DAD-ESI-QTOF-MS/MS qualitative analysis data and HPLC-DAD quantification data of phenolic compounds of grains from five Australian sorghum genotypes
14天前
已完结
Chemical composition, minerals concentration, total phenolic compounds, flavonoids content and antioxidant capacity in organic and conventional vegetables
15天前
已完结
Polyphenol contents and antioxidant activity of soybean seed extracts
15天前
已完结
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