Results 51 to 60 of about 368 (68)

Acerola exosome-like nanovesicles to systemically deliver nucleic acid medicine via oral administration

Molecular Therapy - Methods and Clinical Development, 2021
Masahiko Kuroda, Tomohiro Umezu, Takahiro Ochiya   +2 more
exaly  

Acerola (Malpighia spp.) Waste: A Sustainable Approach to Nutraceutical, Pharmaceutical, and Energy Applications

Recycling, 2023
Luis Castillo-Henríquez, José Roberto Vega-Baudrit, Nicole Lecot   +2 more
exaly  

Phytopharmacology of Acerola ( spp. and its potential as functional food

Trends in Food Science and Technology, 2018
Andrei Mocan, Hari Prasad Devkota, Mohamed F. Ramadan   +2 more
exaly  

Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an method with yeasts

Food Chemistry, 2019
Thaïs Maria Ferreira de Souza Vieira, Beney Laurent, Sebastien Dupont   +2 more
exaly  

The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola

Food Chemistry, 2007
Veridiana Vera de Rosso, Adriana Zerlotti Mercadante   +1 more
exaly  

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

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

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

Food Chemistry, 2005
Maria Inês Sucupira Maciel
exaly  

Antioxidant compounds and antioxidant activity in acerola ( DC.) fruits and derivatives

Journal of Food Composition and Analysis, 2008
Débora Villaño, A M Troncoso, M C García-Parrilla   +2 more
exaly  

Identification of the aroma components of acerola ( 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, Fabiano André Narciso Fernandes   +1 more
exaly