Lv4
450 积分 2025-10-24 加入
Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea
27天前
已完结
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
1个月前
已关闭
Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria
1个月前
已完结
Phenolic Compound Profiles, Cytotoxic, Antioxidant, Antimicrobial Potentials and Molecular Docking Studies of Astragalus gymnolobus Methanolic Extracts
1个月前
已完结
Inhibitory effects and mechanisms of sorghum 3-deoxyanthocyanidins as a dual-target inhibitor against α-amylase and α-glucosidase
1个月前
已完结
Polyphenolic Composition and Antimicrobial, Antioxidant, Anti-Inflammatory, and Antihyperglycemic Activity of Different Extracts of Teucrium montanum from Ozren Mountain
1个月前
已完结
Soluble dietary fibres decrease α-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions
1个月前
已完结
Effects of static magnetic field-prolonged supercooling preservation on blueberry quality
1个月前
已完结
Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes
1个月前
已完结
Comparison of Free Flavonoids and the Polyphenol Content in the Bran of a Newly Developed Sorghum Variety and Two Commercially Available Sorghum Varieties
1个月前
已完结
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