Results 181 to 190 of about 15,058 (215)

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  

Camus

Modern Language Quarterly, 1961
openaire   +1 more source

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  

Camus

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

Camus

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