Results 61 to 70 of about 281 (81)

Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp

Archivos Latinoamericanos de Nutrición, 2000
Camu-camu (Myrciaria dubia), a native fruit of the Amazon region, is one of the richest sources of vitamin C (2.4 to 3.0g/100g in the pulp) found in Brazil.
Karin Cristiane Justi, Jesuí Vergílio Visentainer, Nilson Evelázio de Souza, Makoto Matsushita   +3 more
doaj  

Camu-camu propagation (Myrciaria dubia (H.B.K.) Mcvaugh) = Propagação do camu-camu (Myrciaria dubia (H.B.K.) Mcvaugh)

Agro@mbiente On-line, 2012
Camu-camu is an indigenous species of the Brazilian Amazon region, and is found in the states of Para, Amazonas, Roraima, Rondônia and Tocantins. Domestication of Myrciaria dubia has been performed by several Brazilian institutions for decades and is ...
Edvan Alves Chagas, Christinny Giselly Bacelar-Lima, Angélica dos Santos Carvalho, Maria Isabel Garcia Ribeiro, Roberto Tadashi Sakazaki, Leandro Camargo Neves   +5 more
doaj  

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

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

Food Research International, 2011
Jong Bang Eun, Maruf Ahmed, Sejong Oh
exaly  

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

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 ()

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

Neuroprotective effects of dried camu-camu ( HBK McVaugh) residue in

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

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

Food Chemistry, 2010
Romina Pedreschi, Rosana Chirinos, David Campos   +2 more
exaly  

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

Bioscience, Biotechnology and Biochemistry, 2017
Takao Myoda, Takane Fujimori, Kazuki Toeda   +2 more
exaly  

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

Food Research International, 2013
Maria Inés Genovese, Alice Fujita, Roberta Correia   +2 more
exaly