Results 241 to 250 of about 10,869 (256)

Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

Food Chemistry, 2012
Irem Damar Huner, Aziz Eksi
exaly  

Hydrate capture CO2 from shifted synthesis gas, flue gas and sour natural gas or biogas

Journal of Energy Chemistry, 2013
Yanhong Wang, Xuemei Lang
exaly  

Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems

Bioresource Technology, 2008
Gk Jayaprakasha, Bhimanagouda S Patil, G K Jayaprakasha   +2 more
exaly  

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds

Food Chemistry, 2023
exaly  

Cinnamaldehyde inhibits the mycelial growth of Geotrichum citri-aurantii and induces defense responses against sour rot in citrus fruit

Postharvest Biology and Technology, 2017
Nengguo Tao
exaly  

The uniaxial and coaxial encapsulations of sour cherry ( Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility

Food Chemistry, 2018
Filiz Altay, Esra Capanoglu
exaly  

Cellular and Neural Responses to Sour Stimuli Require the Proton Channel Otop1

Current Biology, 2019
Bochuan Teng, Yu-Hsiang Tu, Narendra R Joshi   +2 more
exaly  

SOUR MILK AND THE TUBERCLE BACILLUS

Lancet, The, 1946
exaly  

Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

Food Chemistry, 2016
Andrea Nemes, Gyöngyi Gyémánt, Péter Balogh   +2 more
exaly  

When things turn sour for Helicobacter

Nature Reviews Microbiology, 2017
exaly