Results 71 to 80 of about 131 (90)

Antioxidant Activity Test and PolyphenolLevelsofInstant Tamarillo Juice Powder (SolanumBetaceumCav.)Based on Difference Foaming Agents

International Journal of Pharmaceutical Research, 2021
openaire   +1 more source

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Food Chemistry, 2021
Huaide Xu, Hongjie Lei
exaly  

Engineering controllable water transport of biosafety cuttlefish juice solar absorber toward remarkably enhanced solar-driven gas-liquid interfacial evaporation

Nano Energy, 2020
Zhengtong Li, Chao Yang, Chengbing Wang
exaly  

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Food Chemistry, 2021
Tian Li Yue, Zhouli Wang, Zhenpeng Gao
exaly  

Bug juice: harvesting electricity with microorganisms

Nature Reviews Microbiology, 2006
Derek R Lovley
exaly  

Eco-friendly synthesis of Nd2Sn2O7–based nanostructure materials using grape juice as green fuel as photocatalyst for the degradation of erythrosine

Composites Part B: Engineering, 2019
Maryam Sadat Morassaei, Masoud Salavati-Niasari   +1 more
exaly  

Engineered polyamine accumulation in tomato enhances phytonutrient content, juice quality, and vine life

Nature Biotechnology, 2002
Avtar K Handa, Autar K Mattoo
exaly  

Simple one-step synthesis of highly luminescent carbon dots from orange juice: application as excellent bio-imaging agents

Chemical Communications, 2012
Swagatika Sahu, Sasmita Mohapatra Mohapatra   +1 more
exaly  

Digital next-generation sequencing identifies low-abundance mutations in pancreatic juice samples collected from the duodenum of patients with pancreatic cancer and intraductal papillary mucinous neoplasms

Gut, 2017
Jun Yu, Yoshihiko Sadakari, Aaron Brant
exaly  

Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

LWT - Food Science and Technology, 2020
Huaide Xu, Hongjie Lei
exaly