Lv1
28 积分 2025-09-26 加入
Polyphenols from blue honeysuckle (Lonicera caerulea var. edulis) berry inhibit lipid accumulation in adipocytes by suppressing lipogenesis
4个月前
已完结
Antibacterial effect and mechanism of anthocyanin from Lycium ruthenicum Murr
4个月前
已完结
QSAR studies of the antioxidant activity of anthocyanins
4个月前
已完结
An Ultrasensitive Lysosome-targeting NIR Fluorescence Probe for Detection of Hydroxyl Radical during Ferroptosis and Cuproptosis
4个月前
已完结
Structural characterization and hydroxyl radicals scavenging capacity of a polysaccharide from the fruiting bodies of Auricularia polytricha
4个月前
已完结
Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum
4个月前
已完结
Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness
4个月前
已完结
Enhancement on antioxidant, anti-hyperglycemic and antibacterial activities of blackberry anthocyanins by processes optimization involving extraction and purification
4个月前
已完结
Molecular regulation of anthocyanin discoloration under water stress and high solar irradiance in pluckable shoots of purple tea cultivar
4个月前
已完结
Variation of Anthocyanin, Phenol, and Antioxidant Capacity in Straw among Rice Varieties and Growing Locations as a Potential Source of Natural Bioactive Compounds
4个月前
已完结
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