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  1. 1
    Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white

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  2. 2
    Nutritional and antioxidative properties of black goat meat cuts

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  3. 3
    Anthocyanin and proanthocyanidin contents, antioxidant activity, and in situ degradability of black and red rice grains

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  4. 4
    Phytochemicals and antioxidant capacity of some tropical edible plants

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  5. 5
    Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology

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  6. 6
    Rice Distillers Dried Grain Is a Promising Ingredient as a Partial Replacement of Plant Origin Sources in the Diet for Juvenile Red Seabream (Pagrus major)

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  7. 7
    Investigation on antibacterial and antioxidant activities, phenolic and flavonoid contents of some thai edible plants as an alternative for antibiotics

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  8. 8
    Effects of supplemental levels of bazhen on growth performances, serum traits, immunity, meat quality and antioxidant activity of taiwan country chickens

    Online-Aufsatz

  9. 9
    Efficacy of tomato powder as antioxidant in cooked pork patties

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