:: Library Catalog

Cover Image

Saved in:

Bibliographic Details
Main Author:	Julia Luisetti
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2020
Subjects:	Agrociencias face bioactive compounds Hydroalcoholic extraction centered central composite design
Online Access:	https://www.redalyc.org/articulo.oa?id=180376042015 https://www.redalyc.org/journal/1803/180376042015/ https://www.redalyc.org/journal/1803/180376042015/html/ https://www.redalyc.org/journal/1803/180376042015/180376042015.epub https://www.redalyc.org/journal/1803/180376042015/movil
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
by: Ritva Ann-Mari REPO-CARRASCO-VALENCIA
Published: (2011)

Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
by: Luciana Alves da Silva Tavone
Published: (2021)

Bioactive compounds and antioxidant activity analysis during orange vinegar production
by: Cristina Verónica DAVIES
Published: (2017)

Analysis of antioxidant capacity and bioactive compounds in marine macroalgal and lichenic extracts using diffe rent solvents and evaluation methods
by: Félix Álvarez-Gómez
Published: (2016)

Effect of extraction solvent on metabolites content, antioxidant, and antibacterial activity of coffee bagasse
by: Frida Lourdes García-Larez
Published: (2021)

Influence of post-harvest thermal dehydration on antioxidant quality of 26 orange-fleshed sweet potato genotypes
by: Mariana Emy Haneda Ferrarini
Published: (2022)

Herbicidal bioactivity of natural compounds from Lantana camara on the germination and seedling growth of Bidens pilosa
by: Diego Medeiros Gindri
Published: (2020)

Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses
by: Thaís Gabrielle Dias
Published: (2017)

An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits
by: Marcelo Rodrigues MARQUES
Published: (2012)

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
by: Eldina Castro SOUSA
Published: (2014)

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
by: Guofang XIE
Published: (2016)

Fucoxanthin from marine microalga Isochrysis galbana: optimization of extraction methods with organic solvents
by: Elena Medina
Published: (2019)

Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.)
by: Ana Maria Athayde UCHÔA-THOMAZ
Published: (2014)

Application of enzymatic preparations to produce araçá pulp and juice
by: Ivana Greice SANDRI
Published: (2014)

Development and characterization of orally-disintegrating films for propolis delivery
by: Josiane Gonçalves BORGES
Published: (2013)

Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments
by: Caroline PAZINATTO
Published: (2013)

Postharvest quality of fresh murici fruits as a function of storage and packing
by: Nayane Rosa Gomes
Published: (2021)

Non-enzymatic and enzymatic antioxidant components of the mature Cambuí metabolism
by: Lailla Sabrina Queiroz-Nazareno
Published: (2019)

Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives
by: Diego Tresinari Santos
Published: (2015)

Ethanolic extract of Copaifera, Croton and Lippia on the control of phytopathogenic fungi
by: Lorenna Leal Pires
Published: (2023)

Physiological and biochemical effects of Lantana camara L. allelochemicals on the seed germination of Avena sativa L.
by: Diego Medeiros Gindri
Published: (2020)

Valorization of Algerian food by-products in animal feed
by: Samira Lagha Benamrouche
Published: (2025)

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
by: Érica Aguiar MORAES
Published: (2010)

Color and chemical composition and of green corn produced under organic and conventional conditions
by: Lucineia de PINHO
Published: (2011)

Antioxidant activity in pulp and peel of three mango varieties
by: Deepa Madalageri
Published: (2015)

Sustainable technologies in fruits and vegetables industries
by: A. Ponce
Published: (2024)

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna
by: Débora Melo RIBEIRO
Published: (2014)

Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
by: Edson Pablo da SILVA
Published: (2016)

Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
by: María Victoria ALVAREZ
Published: (2015)

DETERMINACIÓN DE PARÁMETROS DE SECADO POR ASPERSIÓN PARA LA OBTENCIÓN DE EXTRACTO SECO RICO EN SAPONINAS DE RESIDUOS DE ESCARIFICADO DE QUINUA
by: Silvia E. Ramos
Published: (2022)

Phenolic Compounds, Antioxidant Capacity, and Protein Content of Three Varieties of Germinated Quinoa (Chenopodium quinoa Willd)
by: David Choque-Quispe
Published: (2021)

Saving the pharmacy of the sea: How does global change affect species with bioactive potential in the Mediterranean?
by: Arnau Carreño
Published: (2021)

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
by: J. Mauricio Peñarrieta
Published: (2007)

Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin
by: Ana Paula de Carvalho Alves
Published: (2014)

Drug-Metabolite-Target Combinations with Curated Publicly Available Bioactivity Data
by: Larsson, Sofia, et al.
Published: (2026)

Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability
by: Rey David Vargas-Sánchez
Published: (2024)

The Influence of Bioactive Compounds in Food - Figure 11. Evaluation of the characteristics of the control sample on the first day of storage
by: Ovidiu TIȚA, et al.
Published: (2024)

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour
by: Héctor Enrique Fabela-Illescas
Published: (2022)

Nutritional value and antioxidant capacity of “cocoa honey” (Theobroma cacao L.)
by: Elias NASCIMENTO DA SILVA
Published: (2014)

Estimation of effective water vapour diffusion and mass transfer during quinoa (Chenopodium quinoa Willd.) drying
by: Julia Luisetti
Published: (2023)