Results 21 to 30 of about 1,684,059 (173)
Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish [PDF]
Ultrasonics Sonochemistry, 2015 Power ultrasound, which can enhance nucleation rate and crystal growth rate, can also affect the physico-chemical properties of immersion frozen products. In this study, the influence of slow freezing (SF), immersion freezing (IF) and ultrasound-assisted freezing (UAF) on physico-chemical properties and volatile compounds of red radish was investigated.
Min Zhang +2 more
exaly +6 more sources
Salinity Stress in Red Radish Crops
The 2nd International Electronic Conference on Plant Sciences—10th Anniversary of Journal Plants, 2021 Paula Garcia-Ibañez +2 more
openaire +2 more sources
Moderate dose of watercress and red radish does not reduce oxygen consumption during graded exhaustive exercise [PDF]
Avicenna Journal of Phytomedicine, 2014 Objective: Very recent studies have reported positive effects of dietary nitrate on the oxygen consumption during exercise. This research aimed to study the effect of moderate dose of high-nitrate vegetables, watercress (Nasturtium officinale) and red ...
Abbas Meamarbashi, Meysam Alipour
doaj +1 more source
Plants, 2021 Red radish (Raphanus sativus L.) cultivars are a rich source of health-promoting anthocyanins and are considered a potential source of natural colorants used in the cosmetic industry.
Soyun Kim +8 more
doaj +1 more source
Foods, 2021 “Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic
Linjun Jiang +6 more
doaj +1 more source
Degradation Kinetics of Anthocyanins in Red Meat Radish Juice
FOOD ANALYTICA GROUP, 2021 The aim of this work is to examine the effect of temperature on the anthocyanins in red meat radish and the kinetics of the degradation of the anthocyanins. For this purpose, radish juice was obtained from red meat radish and stored at 60, 70 and 80 ºC for 84 hours and the amounts of anthocyanins in the samples were determined.
Adnan Bozdogan, Kurban Yasar
openaire +1 more source
Journal of Integrative Agriculture, 2021 Radish (Raphanus sativus L.), an important root vegetable crop of the Brassicaceae family, has a high level of anthocyanin accumulation in its pigment root tissues.
Everlyne M’mbone MULEKE +9 more
doaj +1 more source
Microorganisms, 2023 Isothiocyanates may have antibacterial activity against Helicobacter pylori, but there are different variables related to Brassicaceae-derived samples that could affect their efficacy.
Paula Garcia-Ibañez +4 more
doaj +1 more source
Antioxidant Capacity and Shelf Life of Radish Microgreens Affected by Growth Light and Cultivars
Horticulturae, 2023 Microgreens are young, immature vegetables that contain higher concentrations of active compounds compared to mature vegetables and seeds. Radish microgreens are a good source of antioxidants, phenolic compounds, ascorbic acid, carotenoids, and ...
Selma Mlinarić +5 more
doaj +1 more source
Antidiabetic and Antiatherosclerotic activity of dried red radish roots (Raphanus sativus L) on hypercholesterolemic diabetic rats [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2016 This study was performed to assess the hypoglycemic and Antiatherosclerotic effects of dried red radish roots on hypercholesterolemic diabetic rats. Red radish roots contained good quantities of bioactive compounds as phenolic compounds, flavonoids and ...
Abeer Khedr, Naglaa El Sheikh
doaj +1 more source