Results 101 to 110 of about 7,550 (136)

Dietary isothiocyanates as redox-active bioactives: A comprehensive review of chemistry. [PDF]

Food Chem (Oxf)
Lu Y.
europepmc   +1 more source

Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. [PDF]

Foods
Khamzaeva N, Hieronimus B, Kunz C, Pferdmenges LE, Briviba K.   +4 more
europepmc   +1 more source

Synthesis of Novel Bioactive Lipophilic Hydroxyalkyl Esters and Diesters Based on Hydroxyphenylacetic Acids. [PDF]

Molecules
Fochetti A, Villanova N, Lombardi A, Lelli V, Gazzilli Y, Timperio AM, Fabrizi G, Bernini R.   +7 more
europepmc   +1 more source

Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties. [PDF]

J Food Sci
Musto L, Makran M, Mercatante D, Albano I, Rodriguez-Estrada MT, Cilla A, Garcia-Llatas G.   +6 more
europepmc   +1 more source

Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods. [PDF]

J Sci Food Agric
Yamauchi M, Kitamura Y, Tada C, Kato R, Gotoh H.   +4 more
europepmc   +1 more source

Aglycone, Glycoside, or Glucuronide? Experimental and Mechanistic Insights into the Antioxidative Potential of Gossypetin, Gossypin, and Hibifolin. [PDF]

J Phys Chem B
Spiegel M, Kowalczyk A.
europepmc   +1 more source

Application of green tea to enhance the antioxidant properties of fermented cauliflower. [PDF]

Sci Rep
Iwona A, Katarzyna F, Grzegorz T, Anna C.   +3 more
europepmc   +1 more source

Exploring Chalcogen Connection in Glutathione Trichalcogenides via ¹H‑Detected ⁷⁷Se/¹²⁵Te NMR. [PDF]

ACS Meas Sci Au
Murakami K, Tao-Kakuyama K, Nguyen THV, Nishino K, Akaike T.   +4 more
europepmc   +1 more source

Plant Extracts as Modulators of the Wound Healing Process-Preliminary Study. [PDF]

Int J Mol Sci
Herman A, Leska A, Wińska P, Herman AP.
europepmc   +1 more source