Results 231 to 240 of about 41,010 (263)

Production of probiotic cabbage juice by lactic acid bacteria

Bioresource Technology, 2006
Yong D Hang
exaly  

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

Food Chemistry, 2015
Wieslaw Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak   +2 more
exaly  

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

Food Chemistry, 2016
Wieslaw Wiczkowski, Jerzy Romaszko, Dorota Szawara-Nowak   +2 more
exaly  

Cabbage.

2018
Vandna Pandey, Abhishek Chura, Hemant Kr. Pandey   +2 more
openaire   +2 more sources

Evaluation of struvite obtained from semiconductor wastewater as a fertilizer in cultivating Chinese cabbage

Journal of Hazardous Materials, 2012
Hong-Duck Ryu
exaly  

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

Food Research International, 2013
Wieslaw Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak   +2 more
exaly  

Cabbage and Red Cabbage Sprouts: Powerhouse of Nutrients

2023
Shweta Sharma, null Priyanka, Bharti Shree, Preethi Ramachandran, Vikas Kumar, Ramesh Thakur, Satish Kumar   +6 more
openaire   +1 more source

Variations in cadmium accumulation among Chinese cabbage cultivars and screening for Cd-safe cultivars

Journal of Hazardous Materials, 2010
Yuebing Sun, Rui Liu, Weitao Liu
exaly  

Cabbages

Chicago Review, 1971
openaire   +1 more source

A Genomic Variation Map Provides Insights into the Genetic Basis of Spring Chinese Cabbage (Brassica rapa ssp. pekinensis) Selection

Molecular Plant, 2018
Shuancang Yu, Honghe Sun, Tongbing Su
exaly