Results 181 to 190 of about 8,219,278 (298)

Continuous Recovery of Spent LiFePO₄ via Ascorbic Acid Based Redox Flow Battery. [PDF]

Chem Asian J
Zan J, Liao Y, Shan W, Xu F, Guo L, Hui KN, Luo M, Chen F.   +7 more
europepmc   +1 more source

Exploring the nutritional riches of pointed gourd (<i>Trichosanthes dioica</i> Roxb.): a multivariate approach for selection of nutritionally superior genotypes for breeding programmes. [PDF]

Front Plant Sci
Sinha AK, P B, Singh AK, Ranjan JK, Choudhary H, Mishra GP, Shinde R, Dhakar MK, Chaukhande P, Singh N, Meghana D, Madhumathi V, Ekbal S, Das A.   +13 more
europepmc   +1 more source

Green Acerola (Malpighia emarginata) Extraction Optimization, Cellular Antioxidant Activity, and Spray Drying: Toward a Stable Vitamin C-Rich Powder. [PDF]

Plant Foods Hum Nutr
Cruz RG, Dupont S, Beney L, Lira SP, Vieira TMFS.   +4 more
europepmc   +1 more source

Ascorbic acid mitigates oxidative structural degradation in bovine spermatozoa: a label-free quantitative phase microscopy study. [PDF]

Vet Anim Sci
Kaur H, Tiwari S, Kumar A, Jha SK, Dubey SK, Mehta DS.   +5 more
europepmc   +1 more source

Species- and Processing-Dependent Variability of Ascorbic Acid in Fruits of 14 <i>Rosa</i> Species and its Redox Behavior toward Iron and Copper Ions. [PDF]

ACS Omega
Raal A, Meos A, Ainsaar I, Movtšanjuk O, Remmelgas KL, Koshovyi O, Lomozová Z, Harčárová P, Mladěnka P.   +8 more
europepmc   +1 more source

Biochar-biostimulant combinations enhance nodulation, yield, and antioxidant defense in mungbean under reduced NPK fertilization. [PDF]

Sci Rep
Amin M, Sani MNH, Rahman MM, Akter S, Mahabub MR, Mohsin SM, Islam MA, Yong JWH, Ahmmed ANF.   +8 more
europepmc   +1 more source

Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice. [PDF]

Food Chem X
Wang X, Liu C, Zheng Y, Li S, Hu X, Zhu Z.   +5 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

The Effect of 1-Ethyl-3-Methylimidazolium Chloride on Oxidative Stress and the Functioning of the Photosynthetic Apparatus in Maize Seedlings-The Modulatory Role of Exogenous Ascorbic Acid. [PDF]

Toxics
Pawłowska B, Lechowska A, Ščurek R, Biczak R.   +3 more
europepmc   +1 more source

Ascorbic Acid Content of Citrous Fruits.

Journal of the agricultural chemical society of Japan, 1941
IWASAKI, Yasuo, KOMATSU, Toshio
openaire   +2 more sources