Results 151 to 160 of about 3,716 (174)

Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers

Food Chemistry, 2009
Deng-Jye Yang
exaly  

LYCHEE

1965
openaire   +1 more source

Structural elucidation and cellular antioxidant activity evaluation of major antioxidant phenolics in lychee pulp

Food Chemistry, 2014
Dongxiao Su, Ruifen Zhang, Mingwei Zhang
exaly  

LYCHEE

2008
openaire   +1 more source

Eudesmane sesquiterpene glucosides from lychee seed and their cytotoxic activity

Food Chemistry, 2010
Xin-Ya Xu, Haihui Xie, Yueming Jiang
exaly  

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

Journal of the Science of Food and Agriculture, 2000
Yueming Jiang
exaly  

Anti-inflammatory and antioxidant jasmonates and flavonoids from lychee seeds

Journal of Functional Foods, 2019
Yihai Wang, Xiangjiu He
exaly  

Acetate metabolism ofSaccharomyces cerevisiaeat different temperatures during lychee wine fermentation

Biotechnology and Biotechnological Equipment, 2016
Ying-Jie Zeng
exaly  

LYCHEE PRODUCTION IN TAIWAN

Acta Horticulturae, 2005
openaire   +1 more source

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Food Chemistry, 2019
Kejing An, Michael C Qian
exaly