Results 111 to 120 of about 537 (164)

Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life. [PDF]

Foods
Pereira AG, Perez-Vazquez A, Barciela P, Jorge AOS, Yuksek EN, Nogueira-Marques R, Seyyedi-Mansour S, Prieto MA.   +7 more
europepmc   +1 more source

Antibacterial Biofilms of Chitosan Incorporated with the Ethanolic Extract of the Stem Bark of <i>Libidibia ferrea</i> and Its Fractions. [PDF]

Molecules
de Jesus AS, Santana AN, Dos Reis HCM, de Santana Wojnar GRG, Migues VH, Dos Santos AV, Pereira MG, Souza Neta LC, Alexandre Lucas SA, Lavall RL.   +9 more
europepmc   +1 more source

Discussion of the Composition of Jaboticaba in Different Processes

Food and Nutrition Sciences
Ching-Hu Tsai, Yi-Chun Lin, Chih-Ta Liu, Yo-Ju Chen   +3 more
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Recent advances in the use of plant growth promoting microorganisms for enhancing micropropagation efficiency. [PDF]

Front Plant Sci
Guru GR, Ramteke PW, Veres C, Vágvölgyi C.   +3 more
europepmc   +1 more source

Unlocking the Potential Use of Berry Anthocyanins as Pharmaceutical Excipients and Nanocarriers: Evidence from the Last Decades. [PDF]

Int J Mol Sci
Gonçalves AC, Matias MS, Fonseca R, Silva LR.   +3 more
europepmc   +1 more source

Editorial: Bioactive compounds, functional ingredients, antioxidants, and health benefits of edible plants. [PDF]

Front Plant Sci
Mahmoud EA, Elansary HO.
europepmc   +1 more source

Current Research on Probiotics and Fermented Products. [PDF]

Foods
Dong Y, Li M, Yue X.
europepmc   +1 more source

Research on Improving Value-Added Processing of Jaboticaba

Food and Nutrition Sciences
Chinghu Tsai, Tachih Liu, Yichun Lin, Yoju Chen   +3 more
openaire   +1 more source

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Antioxidant Potential of Rat Plasma by Administration of Freeze-Dried Jaboticaba Peel (Myrciaria jaboticaba Vell Berg)

Journal of Agricultural and Food Chemistry, 2011
The effect of the intake of freeze-dried jaboticaba peel powder on the antioxidant potential of rats' blood plasma was investigated in two experiments. In the first, 35 male rats, divided into 5 groups, received 7 mg of anthocyanins/100 g of body weight, by gavage. The blood was withdrawn 0, 30, 60, and 120 min after gavage.
Marcos N Eberlin, Glaucia Maria Pastore, Mario Roberto Maróstica Junior   +2 more
exaly   +3 more sources