Results 181 to 190 of about 3,513 (203)

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

Journal of Food Composition and Analysis, 2008
Veridiana Vera De Rosso, Peter Winterhalter, Adriana Mercadante   +2 more
exaly  

Characterization and alternatives to use acerola residue

Acta Horticulturae, 2018
A.K.S. Abud, N. Narain
openaire   +1 more source

Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages

Food Chemistry, 2005
Maria Inês S Maciel
exaly  

Acerola Juice

2016
openaire   +1 more source

The Accrola in Florida

AJN, American Journal of Nursing, 1957
openaire   +1 more source

Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds

Food Chemistry, 2001
Renaud Boulanger, J Crouzet
exaly  

Effects of glow plasma technology on some bioactive compounds of acerola juice

Food Research International, 2019
Sueli Rodrigues, Fernandes F A N
exaly  

Reologia do suco de acerola

2021
openaire   +1 more source

Genotoxic and Antigenotoxic Activity of Acerola (Malpighia glabra L.) Extract in Relation to the Geographic Origin

Phytotherapy Research, 2013
Marc François Richter, Juliana da Silva   +1 more
exaly  

Acerola (Malpighia emarginataDC): Production, Postharvest Handling, Nutrition, and Biological Activity

Food Reviews International, 2013
Renee Goodrich Schneider
exaly