Results 251 to 260 of about 633,300 (296)
Some of the next articles are maybe not open access.
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
, 1998Y. Velioğlu +3 more
semanticscholar +1 more source
Vegetables and vegetable products
1998A vegetable is the edible component of a plant including leaves, stalks, roots, tubers, bulbs, flowers and seeds. In mushrooms, the fruiting body is usually the organ of interest. With the exception of certain seeds, plant tissues are low in protein. Water, fibre, starch, certain vitamins, minerals and some lipids are the principal components.
openaire +1 more source
Vegetables, fruit, and cancer prevention: a review.
Journal of the American Dietetic Association, 1996K. A. Steinmetz, J. Potter
semanticscholar +1 more source
19 Vegetatives Nervensystem Nervensystem vegetatives vegetatives Nervensystem
2023openaire +1 more source
Vegetables, rice and vegetable protein
1992This is an area of catering which has perhaps changed more than any other in the last decade.
openaire +1 more source
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review
Critical reviews in food science and nutrition, 2018Fengmei Zhu, B. Du, Baojun Xu
semanticscholar +1 more source
A critical review on effects, tolerance mechanisms and management of cadmium in vegetables.
Chemosphere, 2017M. Rizwan +9 more
semanticscholar +1 more source