Total phenolic content, antioxidant capacity and starch hydrolytic enzyme inhibition of the extracts from unpolished colored rices

Antioxidant potential of Turkish pepper (Capsicum annuum L.) genotypes at two different maturity stages

10 p | 18 | 3

Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage

9 p | 4 | 2

The antioxidant capacity and macroelement content of several onion cultivars

6 p | 23 | 1

Determination of the in vitro bioaccessibility of phenolic compounds and antioxidant capacity of Juniper berry (Juniperus drupacea Labill.) pekmez

11 p | 9 | 0