Results 221 to 230 of about 75,904 (235)

Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Food Chemistry, 2020
José Luis Ordóñez, Jesús Pérez-Aparicio, Alicia Moreno Ortega   +2 more
exaly  

Characterisation of onion ( L.) by-products as food ingredients with antioxidant and antibrowning properties

Food Chemistry, 2008
Concepcion Sanchez-Moreno, M Pilar Cano, Begona Ancos Siguero   +2 more
exaly  

Onion Thrips (Thysanoptera: Thripidae) Biology, Ecology, and Management in Onion Production Systems

Journal of Integrated Pest Management, 2015
Harsh Garg, Brian A. Nault, Jennifer Gillett-Kaufman   +2 more
exaly  

Prevention of enzymatic browning of pear by onion extract

Food Chemistry, 2005
Choon Young Kim, Inshik Park
exaly  

Structural analyses and immunomodulatory properties of fructo-oligosaccharides from onion ()

Carbohydrate Polymers, 2015
K V Harish Prashanth, K V Harish Prashanth   +1 more
exaly  

Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Food Chemistry, 2019
Lianfu Zhang, Jiahao Yu, Catherine M.G.C. Renard   +2 more
exaly  

Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

Food Chemistry, 2003
Riitta Puupponen-Pimiä, Kirsi-Marja Oksman-Caldentey   +1 more
exaly  

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

Journal of Agricultural and Food Chemistry, 2008
Carol E Levin, Mendel Friedman, Nobuyuki Kozukue   +2 more
exaly  

Traditional and modern uses of onion bulb (Allium cepa L.): a systematic review

Critical Reviews in Food Science and Nutrition, 2019
Gokhan Zengin, Rengasamy Ragupathi Raja Kannan, Shunmugiah Karutha Pandian   +2 more
exaly  

Comparison of the antioxidant activity of two Spanish onion varieties

Food Chemistry, 2008
MaríaPilar Almajano, M H Gordon
exaly