Results 211 to 220 of about 11,355 (226)

COMPARISON OF ASCORBIC CONTENT IN PINEAPPLE FRUIT (Ananas comosus) AND WATER MELON FRUIT (Citrullus lanatus)

Oluwatobiloba Sunday Abegunde, Babatunde Abegunde   +1 more
openaire   +1 more source

Recent Advances on Edible Films Based on Fruits and Vegetables—A Review

Comprehensive Reviews in Food Science and Food Safety, 2017
Roberto J Avena-Bustillos, Marcos V Lorevice, Luiz H C Mattoso   +2 more
exaly  

Health-Promoting Components of Fruits and Vegetables in the Diet

Advances in Nutrition, 2013
Rui Hai Liu
exaly  

Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review

Comprehensive Reviews in Food Science and Food Safety, 2016
Daniel I Onwude, Norhashila Hashim, Nazmi Mat Nawi   +2 more
exaly  

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Trends in Food Science and Technology, 2017
Francisco J. Barba, Lilian Rb Mariutti, Neura Bragagnolo   +2 more
exaly  

Ascorbic Acid and Physiological Breakdown in the Fruits of the Pineapple ( Ananas comosus L. Merr.)

Science, 1952
E V, MILLER, A S, HEILMAN
openaire   +2 more sources

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

Food Chemistry, 2010
Ricardo Elesbão Alves, Jara Pérez-Jiménez   +1 more
exaly  

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Food Research International, 2015
Ramesh Kumar Saini, Shivraj Hariram Nile
exaly  

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States, 2019

Ca-A Cancer Journal for Clinicians
Farhad Islami, Marjorie L Mccullough Scd, Rd   +1 more
exaly  

Antioxidant activity of Citrus fruits

Food Chemistry, 2016
Wanpeng Xi, Zhiqin Zhou
exaly