Results 131 to 140 of about 1,109 (163)

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

Food Chemistry, 2007
Adriana Zerlotti 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 Tomás-Barberán   +1 more
exaly  

Camus

The Modern Language Review, 1962
J. M. Cocking, Germaine Bree
openaire   +1 more source

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

Food Research International, 2015
Maria Inés Genovese, Dhiraj A Vattem, Roberta Targino Hoskin   +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
Rosana Chirinos, Romina Pedreschi, David Campos   +2 more
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, Bernadette Dora Gombossy De Melo Franco, Maria Inés Genovese   +2 more
exaly  

Camus

World Literature Today, 1983
Edouard Morot-Sir, Patrick McCarthy
openaire   +1 more source

Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)

Bioscience, Biotechnology and Biochemistry, 2017
Tai Kaneshima, Takao Myoda, Makoto Nishizawa   +2 more
exaly  

Camus

Radical Philosophy Review of Books, 1992
openaire   +1 more source

Camu‐camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo

Journal of the Science of Food and Agriculture, 2019
Luciana Azevedo, Eduardo Basilio De Oliveira, Frederico Augusto Ribeiro de Barros   +2 more
exaly