Data Sources
Displaying Publication 1091 - 1100 of 1225 in total
| Authors | Year | Title | PubMed | Actions |
|---|---|---|---|---|
| Tsao R., Yang R., Young J.C., Honghui Z. | 2003 | Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC) | Show | |
| Tsuda T., Horio F., Osawa T. | 1999 | Absorption and metabolism of cyanidin 3-O-beta-D-glucoside in rats | Show | |
| Tsushida T., Suzuki M. | 1996 | Flavonoid in fruits and vegetables. II. Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion | Show | |
| Tuberoso C.I.G., Kowalczyk A., Sarritzu E., Cabras P. | 2007 | Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use | Show | |
| Tuck K.L., Hayball P.J., Stupans I. | 2002 | Structural characterization of the metabolites of hydroxytyrosol, the principal phenolic component in olive oil, in rats | Show | |
| Tudela J.A., Cantos E., Espin J.C., Tomas-Barberan F.A., Gil M.I. | 2002 | Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking | Show | |
| Tura D., Gigliotti C., Pedo S., Failla O., Bassi D., Serraiocco A. | 2007 | Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability | Show | |
| Turkmen N., Sari F., Velioglu Y.S. | 2005 | The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables | Show | |
| Turkmen N., Sari F., Velioglu Y.S. | 2005 | the effect of cooking metjods on total phenolics and antioxidant activity of selected green vegetables | Show | |
| Umphress S.T., Murphy S.P., Franke A.A., Custer L.J., Blitz C.L. | 2005 | Isoflavone content of foods with soy additives | Show |