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  1. 1
    Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry Ribes magellanicum

    Article en ligne

  2. 2
    Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (Phoenix dactylifera L.) in Morocco

    Article en ligne

  3. 3
    Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source

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  4. 4
    Processing of verjuice by ultrasound-assisted microwave heating An assessment on the enzyme activity retention, technological parameters, and bioactive properties

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  5. 5
    Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

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  6. 6
    Protein Nanotubes as Advanced Material Platforms and Delivery Systems

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  7. 7
    Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

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  8. 8
    Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

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  9. 9
    Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

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  10. 10
    Effects of UV Radiation on Photosynthesis, Antioxidant Capacity and the Accumulation of Bioactive Compounds in Gracilariopsis longissima, Hydropuntia cornea and Halopithys incurva (Rhodophyta)

    Article en ligne

  11. 11
    Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)

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  12. 12
    Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage

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  13. 13
    Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat

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  14. 14
    Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
    Article en ligne

  15. 15
    Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

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  16. 16
    Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

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  17. 17
    Deficit irrigation strategies combined with controlled atmosphere preserve quality in early peaches

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  18. 18
    Intra-thallus differentiation of fatty acid and pigment profiles in some temperate Fucales and Laminariales
    par Schmid, Matthias
    Publié dans: Journal of phycology (2015)

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  19. 19
    Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods

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