Results 241 to 250 of about 6,212 (263)

Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity

Journal of the Science of Food and Agriculture, 2014
Ewa Rembiałkowska, Renata Kazimierczak, Ewelina Hallmann   +2 more
exaly  

Bloody Beetroot

Scientific American, 2015
openaire   +1 more source

POISONING BY BEETROOT

BMJ, 1914
openaire   +1 more source

Food anaphylaxis due to boiled beetroot

The Journal of Allergy and Clinical Immunology: In Practice, 2020
Michelle, El-Hosni, Jenny M, Montejo, Charles F, Schuler   +2 more
openaire   +2 more sources

Butternut and beetroot pectins: Characterization and functional properties

Food Hydrocolloids, 2013
Eliana Fissore, Lia Noémi Gerschenson, Ana Rojas   +2 more
exaly  

Beetroot Sugar

Scientific American, 1877
openaire   +1 more source

Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Food Chemistry, 2018
Vikas Kumar, Vikas Kumar, Ankit Goyal
exaly  

Researches on Beetroot

Scientific American, 1880
openaire   +1 more source

Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot

Food Science and Biotechnology, 2016
Vania M F Paschoalin, , Thiago Alvares
exaly  

In vivo and in vitro antioxidant effects of beetroot pomace extracts

Journal of Functional Foods, 2014
Jelena Vulic, GORDANA Ćetković, Jasna Čanadanović-Brunet   +2 more
exaly