Results 171 to 180 of about 916,645 (215)

Antioxidants in food and food antioxidants

Nahrung/Food, 2000
Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations.
openaire   +2 more sources

FOOD

Analytical Chemistry, 1963
K G, SLOMAN, E, BORKER
openaire   +2 more sources

Food

Analytical Chemistry, 1989
A K, Athnasios, A F, Gross, P S, Given
openaire   +3 more sources

FOOD

The Lancet, 1947
N F, COGHILL, Z A, LEITNER
openaire   +2 more sources

Food

Analytical Chemistry, 1969
A K, Foltz, J A, Yeransian, K G, Sloman
openaire   +7 more sources

Microbial foods for improving human and planetary health

Cell, 2023
Morten Otto Alexander Sommer
exaly  

FOOD AND NO FOOD

Medical Journal of Australia, 1968
openaire   +2 more sources

Food

Analytical Chemistry, 1993
S K, Chang, P, Rayas-Duarte, E, Holm, C, McDonald   +3 more
openaire   +2 more sources

Food

Analytical Chemistry, 1967
E, Borker, K G, Sloman, A K, Foltz
openaire   +2 more sources

Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, 2020
Baltasar Mayo, Paul Cotter, Akihito Endo   +2 more
exaly