Results 131 to 140 of about 11,715 (142)

The effect of electrolyzed water on fresh-cut eggplant in storage period

LWT - Food Science and Technology, 2020
Xianheng Li, Jin Mengtong, Jianfeng Xu
exaly  

Structure and content of phenolics in eggplant () - a review

South African Journal of Botany, 2017
Guillermo Niño-Medina
exaly  

Structures and Antioxidant Activity of Anthocyanins in Many Accessions of Eggplant and Its Related Species

Journal of Agricultural and Food Chemistry, 2008
Katsunari Ippoushi, Hiroyuki Fukuoka, Atsuko Takeuchi   +2 more
exaly  

studies of eggplant () phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension

Bioresource Technology, 2008
Kalidas Shetty, E Apostolidis
exaly  

Recovery of anthocyanins from eggplant peel

Food Chemistry, 2009
Aldo Todaro, Paolo Rapisarda, Francesco Cimino   +2 more
exaly  

Draft genome sequence of eggplant (Solanum melongena L.): the representative solanum species indigenous to the old world.

DNA Research, 2014
Kenta Shirasawa, Shusei Sato, Sachiko Isobe   +2 more
exaly  

Diversity in commercial varieties and landraces of black eggplants and implications for broadening the breeders’ gene pool

Annals of Applied Biology, 2009
Jaime Prohens Tomás, Santiago Vilanova, F Nuez   +2 more
exaly  

Novel insight into the mechanism underlying light-controlled anthocyanin accumulation in eggplant ( L.)

Plant Science, 2016
Li Ren, Hongli Lian, Huoying Chen
exaly  

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

CYTA - Journal of Food, 2015
U Uthumporn
exaly  

Physico-chemical and Antioxidant Properties of Eggplant Flour as a Functional Ingredient

Advance Journal of Food Science and Technology, 2016
U Uthumporn
exaly