Results 141 to 150 of about 3,748 (151)

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  

Dehydration of acerola ( D.C.) residue in a new designed rotary dryer: Effect of process variables on main bioactive compounds

Food and Bioproducts Processing, 2016
Claudio Roberto Duarte, Marcos Antonio Souza Barrozo   +1 more
exaly  

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

Phytotherapy Research, 2013
Marc F Richter, Juliana da Silva, Juan Andres Abin-Carriquiry   +2 more
exaly  

Influence of acerola pulp concentration on mead production by AWRI 796

LWT - Food Science and Technology, 2018
Ernesto Acosta Martínez, Giovani Brandão Mafra de Carvalho   +1 more
exaly  

Carotenoid composition of two Brazilian genotypes of acerola ( L.) from two harvests

Food Research International, 2005
exaly  

Acerola (Malpighia emarginata) Anti-Inflammatory Activity—A Review

International Journal of Molecular Sciences
Remigiusz Olędzki, Joanna Harasym
exaly  

Acerola nectar with added microencapsulated probiotic

LWT - Food Science and Technology, 2013
exaly  

Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)

Food Science and Technology International, 2005
exaly