| Authors |
Year |
Title |
PubMed |
Actions |
| Akasbi M., Shoeman D.W., Csallany A.S. |
1993 |
High-Performance Liquid-Chromatography of Selected Phenolic-Compounds in Olive Oils |
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| Akitha Devi M.K., Mahendranath G., Sakthivelu G., Giridhar P., Rajasekaran T., Ravishankar G.A. |
2009 |
Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity |
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| Al-Farsi M., Alasalvar C., Morris A., Baron M., Shahidi F. |
2005 |
Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman |
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| Al-Farsi M., Alasalvar C., Al-Abid M., Al-Shoaily K., Al-Amry M., Al-Rawahy F. |
2007 |
Compositional and functional characteristics of dates, syrups, and their by-products |
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| Alajaji S.A., El-Adawy T.A. |
2006 |
Nutritional composition of chickpea microwave cooking and other (Cicer arietinum L.) as affected by traditional cooking methods |
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| Alajaji S.A., El-Adawy T..A. |
2006 |
Nutritional composition of chickpea (Cicer arietinum L.) as affected by |
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| Alamprese C., Pompei C., Scaramuzzi F. |
2005 |
Characterization and antioxidant activity of nocino liqueur |
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| Alasalvar C., Grigor J.M., Zhang D., Quantick P.C., Shahidi F. |
2001 |
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties |
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| Alasalvar C., Pelvan E. |
2010 |
Effects of Roasting on Taste-Active Compounds of Turkish
Effects of Roasting on Taste-Active Compounds of TurkisH Hazelnut Varieties (Corylus avellana L.) |
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| Alonso A.M., Castro R., Rodriguez M.C., Guillen D.A., Barroso C.G. |
2004 |
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
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