:: Library Catalog

Imagen de Portada

Guardado en:

Detalles Bibliográficos
Autor principal:	Lucyana Santos de MENDONÇA
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Materias:	Agrociencias Flavonoids seasonality formononetin phenolic acids
Acceso en línea:	https://www.redalyc.org/articulo.oa?id=395941535010
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
por: Sylvia Carolina ALCÁZAR-ALAY
Publicado: (2017)

Arbuscular mycorrhizal fungi and mycorrhizal stimulant affect dry matter and nutrient accumulation in bean and soybean plants
por: Fabrício Henrique Moreira Salgado
Publicado: (2016)

In Silico Analysis of Formononetin Compound as a Breast Anti Cancer
por: Yani Suryani
Publicado: (2018)

Antioxidant and antibacterial assay of two red marine macro-alga of Bandar Abbas coastal
por: Zarei Jeliani, Z., et al.
Publicado: (2018)

Growth, development and content of flavonoids in calendula(Calendula officinalis L.)
por: Isabela Cristina Gomes Honório
Publicado: (2016)

Yield, physicochemical quality, and antioxidant capacity of “beef” and wild tomato fruits (Solanum lycopersicum L.) as a function of the electrical conductivity of the nutrient solution
por: María Teresa Martínez-Damián
Publicado: (2017)

PHARMACOLOGICAL SCREENING OF MANIKARA ZAPOTA FRESH FLOWER BUDS OF DIFFERENT POLAR AND NON POLAR SOLVENTS IN LUNAWADA WILD REGION DIST. MAHISAGAR GUJARAT
por: Asvin Bhoi J., et al.
Publicado: (2025)

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis
por: Maria João CABRITA
Publicado: (2012)

Characterization of selected quinoa (Chenopodium quinoa Willd.) lines from Buenos Aires Province, Argentina, using intrinsic chemical parameters of the grains
por: E. Pérez
Publicado: (2024)

Antimicrobial potential of camu camu (Myrciaria dubia) against bacteria, yeasts, and parasitic protozoa: a review
por: Juan Carlos Barrios Renteria
Publicado: (2022)

Antioxidant compounds in diploid potato: Effect of the foliar application of magnesium and manganese
por: María Margarita López-Rodríguez
Publicado: (2020)

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres
por: Francisco Abel Lemos ALVES
Publicado: (2017)

Characterization of a high oleic oil extracted from papaya (Carica papayaL.) seeds
por: Cassia Roberta MALACRIDA
Publicado: (2011)

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology
por: Hui-Zhen LI
Publicado: (2016)

INFLUENCIA DE DIFERENTES VARIABLES EXPERIMENTALES EN LA COMPOSICIÓN DEL COMPLEJO DE BIOFLAVONOIDES DEL LIMÓN (CBL)
por: O. Cartaya
Publicado: (2002)

Mycorrhizal inoculation affects the phytochemical content in strawberry fruits
por: Ana Paula Cecatto
Publicado: (2016)

Comparison of phenol content and antioxidant capacity of nuts
por: Lucile Tiemi ABE
Publicado: (2010)

Chemical modification of activated carbons and its effect on the adsorption of phenolic compounds
por: Ana M. Carvajal-Bernal
Publicado: (2015)

Selecting optimal parameters for obtaining the extract of red grape pomace
por: Lela Gurgenidze
Publicado: (2022)

Antioxidant activity and GC-MS profile of Conyza bonariensis L. leaves extract and fractions
por: Rafael Viteri Espinoza
Publicado: (2020)

Cuantificacióne espectrofotométrica de compuestos fenólicos y actividad antioxidante en distintos berries nativos del Cono Sur de América
por: A. LILLO
Publicado: (2016)

Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru
por: Haim Behar
Publicado: (2021)

Conservation of visual and nutritional aspects of minimally processed escarole in function of the temperature storage
por: Carlos Dornelles Ferreira Soares
Publicado: (2019)

Physicochemical characteristics of commercial eucalyptus honeys from Southwest Casanare
por: Rubén Andrés Ortega-Bonilla
Publicado: (2016)

Phenolic compounds from the peel of Musa cavendish, Musa acuminata and Musa cavandanaish
por: Alfredo Espinosa
Publicado: (2017)

The Effects of Dietary Flavonoid Supplementation on the Antioxidant Status of Laying Hens
por: H Iskender
Publicado: (2016)

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.
por: Lucile Tiemi ABE
Publicado: (2007)

Estudios de separación y caracterización de pigmento en caldos de fermentación de Botryodiplodia theobromae
por: Grisel M. Ortega
Publicado: (2007)

Flavonoides: Características químicas y aplicaciones
por: O. Cartaya
Publicado: (2001)

Physicochemical, nutritional, and antioxidant characteristics of the fruit of Ehretia tinifolia
por: Juan Fernando Pío-León
Publicado: (2012)

Lignin phenols records of sediment from the Storsjön lake
por: Yang, Bingjie, et al.
Publicado: (2024)

The effects of ultrasound-assisted extraction on polyphenolics compounds obtained from Physalis angulata using response surface approach
por: Naira Carniel
Publicado: (2018)

Post-harvest quality and quantification of betalains, phenolic compounds and antioxidant activity in fruits of three cultivars of prickly pear (Opuntia ficus-indica L. Mill)
por: F.P.H Gonzalez
Publicado: (2021)

Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil
por: Eliseu RODRIGUES
Publicado: (2011)

Lignin phenols records of sediment from the Gåsfjärden lake
por: Yang, Bingjie, et al.
Publicado: (2024)

ACTIVIDAD ANTIBACTERIANA Y COMPOSICION CUALITATIVA DE PROPOLEOS PROVENIENTES DE DOS ZONAS CLIMATICAS DEL DEPARTAMENTO DEL CAUCA
por: Nancy Samara-Ortega
Publicado: (2011)

PHILIPPE HENRI ARNOUT DE CLERMONT Organophosphates, ethers, phenols, and other organic subjects
por: Jaime Wisniak
Publicado: (2022)

Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation
por: Anelise Christ-Ribeiro
Publicado: (2017)

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
por: Narciza Maria de Oliveira ARCANJO
Publicado: (2017)

Functional and chemical qualities of Vitis labrusca grape seed oil extracted by supercritical CO2
por: Maritza Elizabeth Barriga-Sánchez
Publicado: (2021)