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1دورية أكاديمية
المؤلفون: Nora Pap, Daniel Granato, Eila Järvenpää, Jenni Tienaho, Pertti Marnila, Jarkko Hellström, Juha-Matti Pihlava, Marcia Franco, Tomasz Stefański, Marketta Rinne
المصدر: Future Foods, Vol 9, Iss , Pp 100331- (2024)
مصطلحات موضوعية: Green biorefinery, Phenolic acids, Flavonoids, Antioxidant activity, Antibacterial activity, Anti-inflammatory activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2666833524000376Test; https://doaj.org/toc/2666-8335Test
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2دورية أكاديمية
المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100680- (2024)
مصطلحات موضوعية: Antibacterial activity, Antioxidant activity, Particle size, Orange peel essential oil, Polysaccharides, Fruit coating technology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927124000066Test; https://doaj.org/toc/2665-9271Test
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3دورية أكاديمية
المؤلفون: Yisgedu Asres, Ariaya Hymete, Habtamu Admassu, Amare Ayalew
المصدر: International Journal of Food Properties, Vol 27, Iss 1, Pp 549-565 (2024)
مصطلحات موضوعية: Thymus schimperi, T.serrulatus, essential oil, antibacterial activity, antioxidant activity, thermogravimetric analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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4دورية أكاديمية
المصدر: Food Frontiers, Vol 2, Iss 4, Pp 508-518 (2021)
مصطلحات موضوعية: antibacterial activity, antioxidant activity, Campylobacter spp, chemical composition, Foeniculum vulgare, Origanum vulgare, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2643-8429Test
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5دورية أكاديمية
المؤلفون: Pedro Ferreira-Santos, Anna Barbara Duca, Zlatina Genisheva, Beatriz Nunes Silva, Filomena De Biasio, Cláudia Botelho, Cristina M. R. Rocha, Domenico Gorgoglione, José A. Teixeira
المصدر: Frontiers in Sustainable Food Systems, Vol 5 (2021)
مصطلحات موضوعية: red eggplant, nutritional value, ohmic heating, phenolic compounds, antioxidant activity, antibacterial activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fsufs.2021.804004/fullTest; https://doaj.org/toc/2571-581XTest