Results 131 to 140 of about 1,325 (157)

Acerola (Barbados Cherry)

2011
openaire   +2 more sources

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

Food Chemistry, 2019
Thaïs Vieira, Beney Laurent, Sébastien 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 Mercadante   +1 more
exaly  

Fecal Impaction by Rectal Acerola Bezoar

The Indian Journal of Pediatrics, 2012
Rafael Denadai, Felipe Mendonça Oliveira Souza, Márcia Regina Dutra Valle   +2 more
openaire   +1 more source

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