Results 81 to 90 of about 13,567 (213)

Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica) peel using response surface methodology (RSM) and artificial neural networks (ANN)

Food Chemistry: X
Mango (Mangifera indica) is a fruit highly consumed for its flavor and nutrient content. The mango peel is rich in compounds with biological functionality, such as antioxidant activity among others.
David Ramírez-Brewer, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj   +1 more source

Effective Pākehā teachers of Māori Students [PDF]

, 2013
To teach in primary schools in Aotearoa-New Zealand means to encounter students from diverse backgrounds. A significant proportion of those students are Māori and a significant proportion of Māori students are not achieving to their potential in school.
Lang, Catherine Margaret
core  

Antioxidant activity (mg TEAC g⁻¹ extract) measured, using DPPH, of crude extracts and fractions of polyphenols in raw, cooked, cooked and macerated white beans.

, 2014
Antioxidant activity (mg TEAC g−1 extract) measured, using DPPH, of crude extracts and fractions of polyphenols in raw, cooked, cooked and macerated white beans.
Eloá Bolis Bretas (592017), Karina Huber (592015), Priscila Brigide (592016), Solange Guidolin Canniatti-Brazaca (592018)   +3 more
core   +1 more source

The schooling experiences of Pasifika students [PDF]

, 2011
The growing diversity of students in mainstream schools in Aotearoa New Zealand is challenging for educators and policy makers alike. Educational researchers in the 21st century have shown that listening to what students have to say about what works best
Siope, Sefulu Anne Marie
core  

Antioxidant activity (mg TEAC g⁻¹ extract) measured, using ABTS of crude extracts and fractions of polyphenols in raw, cooked, cooked and macerated white beans.

, 2014
Antioxidant activity (mg TEAC g−1 extract) measured, using ABTS of crude extracts and fractions of polyphenols in raw, cooked, cooked and macerated white beans.
Eloá Bolis Bretas (592017), Karina Huber (592015), Priscila Brigide (592016), Solange Guidolin Canniatti-Brazaca (592018)   +3 more
core   +1 more source

The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans [PDF]

, 2016
Purpose To evaluate the plasma bioavailability of betanin and nitric oxide (NOx) after consuming beetroot juice (BTJ) and whole beetroot (BF). BTJ and BF were also analysed for antioxidant capacity, polyphenol content (TPC) and betalain content ...
Constantinou, Costas, Stevenson, Emma, Emma J Stevenson (7516535), Howatson, Glyn, Tom Clifford (7468394), West, Daniel J., Clifford, Tom, Keane, Karen, Keane, Karen M., Daniel J West (7516571), Karen M Keane (7516589), Costas M. Constantinou, Karen M. Keane, Constantinou, Costas M., Daniel J. West, Glyn Howatson (324877), Costas M Constantinou (7516586), Glyn Howatson, Emma J. Stevenson, West, Dan, Tom Clifford   +20 more
core   +2 more sources

Volatile components of three Lamiaceae species from Balkan Peninsula,

, 2016
60th TEAC (Symposium on the Chemistry of Terpenes, Essential oils and Aromatics), October, 2016, 1A I-2, pp4 ...
Novaković, M., Bukvički, D., Asakawa, Y.   +2 more
core  

General Knowledge? The Roles of the New Zealand University in a Knowledge Society [PDF]

, 2006
This thesis examines the roles of the New Zealand university in a knowledge society. Gaps in the literature of the New Zealand university in a contemporary context mean that the enquiry is informed by European and North American discussions of the ...
Reid, Grant Horace John
core  

A novel capacity controller for a three-evaporator air conditioning (TEAC) system for improved indoor humidity control

, 2016
Using a multi-evaporator air conditioning (MEAC) system to correctly control indoor air temperatures only in a multi-room application is already a challenging and difficult task, let alone the control of both indoor air temperature and humidity.
Yan, H, Deng, S, Chan, MY
core   +1 more source

Cold Screw Pressing Followed by Lyophilisation Enhances Antioxidant Compound Retention in Rosehip Waste Powder

Applied Sciences
Processing rosehips generates substantial solid waste that retains valuable bioactive compounds. This study evaluated the effects of different treatments on the composition, phenolic and flavonoid contents, and antioxidant capacity of powders derived ...
Alexandra Raluca Borşa (Bogdan), Floricuța Ranga, Cristina Anamaria Semeniuc   +2 more
doaj   +1 more source