نتائج البحث - "Antioxidant activitiy"

Relation: Tez; Demir, S. (2022). Umbelliferae familyasına ait bazı tıbbi-aromatik bitkilerde kimyasal kompozisyon, kalıntı analizleri ve antimikrobiyel aktivitenin belirlenmesi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.; http://hdl.handle.net/11452/28822

الاتاحة: http://hdl.handle.net/11452/28822

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Antioxidant activity of olive leaves : master thesis

المؤلفون: Gabre, Petra

المساهمون: Skroza, Danijela

مصطلحات موضوعية: olive leaf, list masline, antioxidant activitiy, total phenols, antioksidacijska aktivnost, FRAP, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, ukupnifenoli, ORAC, BIOTECHNICAL SCIENCES. Food Technology, DPPH

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4112::e156403435978fb89e791bfa0abf783d
https://repozitorij.svkst.unist.hr/islandora/object/ktfst:1001/datastream/PDF

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Dissertation/ Thesis

Antioksidacijska aktivnost lišća masline : diplomski rad ; Antioxidant activity of olive leaves : master thesis

المؤلفون: Gabre, Petra

المساهمون: Skroza, Danijela

مصطلحات موضوعية: list masline, ukupnifenoli, antioksidacijska aktivnost, FRAP, ORAC, DPPH, olive leaf, total phenols, antioxidant activitiy, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://repozitorij.svkst.unist.hr/islandora/object/ktfst:1001; https://urn.nsk.hr/urn:nbn:hr:167:393745; https://repozitorij.svkst.unist.hr/islandora/object/ktfst:1001/datastream/PDF

الاتاحة: https://repozitorij.svkst.unist.hr/islandora/object/ktfst:1001
https://urn.nsk.hr/urn:nbn:hr:167:393745
https://repozitorij.svkst.unist.hr/islandora/object/ktfst:1001/datastream/PDF

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The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes

المؤلفون: Morena Gabriele, Valter Lubrano, Roberto Bollini, Laura Pucci, Francesca Sparvoli, Vincenzo Longo

المصدر: Journal of food science (Online) (2019). doi:10.1111/1750-3841.14672
info:cnr-pdr/source/autori:Morena Gabriele1, Francesca Sparvoli1, Roberto Bollini1, Valter Lubrano2, Vincenzo Longo1, and Laura Pucci1/titolo:The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes/doi:10.1111%2F1750-3841.14672/rivista:Journal of food science (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume

مصطلحات موضوعية: antioxidant activitiy, Erythrocytes, Antioxidant, Genotype, Phytic Acid, Oxygen radical absorbance capacity, 030309 nutrition & dietetics, sourdough fermentation, medicine.medical_treatment, Flour, Phaseolus vulgarisL, Antioxidants, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Flavonols, medicine, Humans, Food science, Phaseolus, chemistry.chemical_classification, 0303 health sciences, Phytic acid, biology, Polyphenols, food and beverages, Bread, 04 agricultural and veterinary sciences, biology.organism_classification, Ascorbic acid, 040401 food science, antinutritional factors, lectins, Lipoproteins, LDL, chemistry, Polyphenol, Fermentation, Nutritive Value, Oxidation-Reduction, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ed48b13b79e4ca386e4d64e6121e1d4
https://publications.cnr.it/doc/403798

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Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

المؤلفون: Gordana Rusak, Saša Likić, Draženka Komes, Maja Kovač, Dunja Horžić

المصدر: Food Chemistry. 110:852-858

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ddf18c7ab7480e9f572ebd37f730326
https://doi.org/10.1016/j.foodchem.2008.02.072

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8

Dissertation/ Thesis

Kastamonu sarmısağının (Allium sativum L. ) allicin ve alliin içeriğinin HPLC ile belirlenmesi ; Determination of allicin and alliin content of Kastamonu garlic (Allium sativum L. ) by using HPLC

المؤلفون: Zor, Tuğba Tülin

المساهمون: Artık, Nevzat, Gıda Mühendisliği

مصطلحات موضوعية: Sarmısak, Allium sativum, allisin, alliin, DPPH, HPLC, antioksidan, aktivite, Garlic, antioxidant activitiy

وصف الملف: application/pdf

Relation: http://hdl.handle.net/20.500.12575/77953

الاتاحة: https://hdl.handle.net/20.500.12575/77953

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Academic Journal

EFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTS

المؤلفون: Yildirim, Zihin, Tokusoglu, Ozlem

مصطلحات موضوعية: anthocyanin, Sweet potato, antioxidant activitiy, Hatay Kirmizi

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Turkish Journal of Field Crops; https://hdl.handle.net/11454/45740; 17; 87; 90

الاتاحة: https://hdl.handle.net/11454/45740

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Academic Journal

EFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTS

المؤلفون: Tokusoglu, Ozlem, Yildirim, Zihin

المساهمون: Ege Üniversitesi

مصطلحات موضوعية: Sweet potato, anthocyanin, antioxidant activitiy, Hatay Kirmizi

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Turkish Journal of Field Crops; https://hdl.handle.net/11454/45740; 17; 87; 90

الاتاحة: https://hdl.handle.net/11454/45740

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