Results 191 to 200 of about 7,112 (214)

CONCENTRATION BY REVERSE OSMOSIS OF CAMU-CAMU JUICE

Acta Horticulturae, 2014
A.G. Barreto, R.A. Carvalho, L.M.C. Cabral, V.M. Matta, S.P. Freitas   +4 more
openaire   +1 more source

Anti-Allergic Effects of Myrciaria dubia (Camu-Camu) Fruit Extract by Inhibiting Histamine H1 and H4 Receptors and Histidine Decarboxylase in RBL-2H3 Cells

Antioxidants, 2022
Nhung Do, Quynh T N Nguyen, Tae-Hoo Yi
exaly  

Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Food Research International, 2011
Jong-Bang Eun
exaly  

Camu-camu

2018
openaire   +1 more source

Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia)

Food Chemistry, 2007
Adriana Z Mercadante
exaly  

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

Food Chemistry, 2013
Daniela Fracassetti, Francisco A Tomas-Barberan   +1 more
exaly  

Neuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegans

Food Research International, 2015
Maria Ines Genovese, Roberta Targino Hoskin, Dhiraj Anil Vattem   +2 more
exaly  

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Food Chemistry, 2010
Romina Pedreschi, David Campos
exaly  

Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)

Food Research International, 2013
Alice Fujita, Maria Ines Genovese
exaly  

FORMULAÇÃO E CARACTERÍSTICAS SENSORIAIS DE NÉCTAR MISTO DE CAMU-CAMU COM CUPUAÇU E DE CAMU-CAMU COM CUBIU

2021
Jerusa Souza Andrade, Jânio Silva Silveira, Andréia de Souza Nascimento Oliveira, Andréia Magalhães Azuelos   +3 more
openaire   +1 more source