Keywords: ظرفیت آنتی اکسیدان; Lentils; Fermentation; Functional ingredients; Antioxidant capacity; Antihypertensive compounds;
مقالات ISI ظرفیت آنتی اکسیدان (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ظرفیت آنتی اکسیدان; Douro wines; Polyphenols; Antioxidant capacity; Electrochemical methods; Cyclic voltammetry; Differential pulse voltammetry;
Keywords: ظرفیت آنتی اکسیدان; Caramelization; Dietary polyphenol; Browning; Antioxidant capacity; Furfurals;
Keywords: ظرفیت آنتی اکسیدان; Raspberry; Anthocyanin; Flavonoid; Polyphenol; Antioxidant capacity;
Keywords: ظرفیت آنتی اکسیدان; Pomegranate juice; Microorganisms; Thermal pasteurisation; Colour parameters; Anthocyanins; Antioxidant capacity;
Keywords: ظرفیت آنتی اکسیدان; Purple sweet potato; Spray drying; Flour; Carrier; Antioxidant capacity; β-CD; β-cyclodextrin; DE; dextrose equivalent; DPPH; 1,1-diphenyl-2-picrylhydrazyl; EMC; Equilibrium moisture content; LPI; Lipid peroxidation inhibition; MD; Maltodextrin; Tg; Gla
Keywords: ظرفیت آنتی اکسیدان; Phenolic content; Antioxidant capacity; Drying kinetics; Diffusion; Olive pomace;
Keywords: ظرفیت آنتی اکسیدان; Coffee; Volatiles; Phenolic acids; Antioxidant capacity;
Keywords: ظرفیت آنتی اکسیدان; Crohn's disease; Antioxidant capacity; Glutathione peroxidase; Glutathione; Oxidative stress;
Keywords: ظرفیت آنتی اکسیدان; Sorghum; Sequential pearling; Phenolic acids; Distribution; HPLC analysis; Antioxidant capacity;
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Chocolate; Dried fruits; Polyphenols; Sensory evaluation;
Keywords: ظرفیت آنتی اکسیدان; Medicinal plant; Antioxidant capacity; Total phenolic content; Herbal infusion; Functional food; Pharmaceuticals;
Keywords: ظرفیت آنتی اکسیدان; Oxidative stress; Surgery; Ageing population; Antioxidant capacity; Therapy;
Keywords: ظرفیت آنتی اکسیدان; Chemometrics; Analysis of variance-simultaneous component analysis; Mixed-effects modeling; Antioxidant capacity; Phenolic content;
Keywords: ظرفیت آنتی اکسیدان; Respiratory functional training program; Fibromyalgia; Pain; Sleep; Cortisol; Antioxidant capacity;
Keywords: ظرفیت آنتی اکسیدان; Glyphosate; LC50; Nereidae; Antioxidant capacity; Propionylcholinesterase
Keywords: ظرفیت آنتی اکسیدان; Olive pomace; Solid state fermentation; Astaxanthin; Antioxidant capacity; Optimization; Experimental design
Keywords: ظرفیت آنتی اکسیدان; Heavy metal; Cadmium; Antioxidant capacity; Proteome profiles; Lactococcus lactis subsp. lactis
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Antioxidant enzyme; Correlation; Barberry; Total phenol
Keywords: ظرفیت آنتی اکسیدان; pummelo; phenolics; flavonoid; phenolic acid; antioxidant capacity
Keywords: ظرفیت آنتی اکسیدان; Chemoenzymatic synthesis; Phytosteryl sinapates and vanillates; ORAC; Cooked muscle foods system; Antioxidant capacity;
Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Fermentation; Phenolic content; Tef injera;
Effect of dietary starch level on growth, metabolism enzyme and oxidative status of juvenile largemouth bass, Micropterus salmoides
Keywords: ظرفیت آنتی اکسیدان; Starch level; Growth; Metabolism enzyme; Antioxidant capacity; M.Salmoides;
Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.)
Keywords: ظرفیت آنتی اکسیدان; Phenolics; LC-DAD-ESI-MS/MS; Antioxidant capacity; Colour properties;
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Keywords: ظرفیت آنتی اکسیدان; Apricot; Blanching; Drying; Antioxidant capacity; Low-field NMR; Ultrastructure;
The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Coating films; Immortelle; Ionic gelation; Polyphenols;
On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system
Keywords: ظرفیت آنتی اکسیدان; Solid-state fermentation; Angelica dahurica; Eurotium cristatum; Antioxidant capacity; On-line HPLC-PDA-Triple-TOF-MS/MS-ABTS system;
Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole
Keywords: ظرفیت آنتی اکسیدان; Polyphenols; Triazoles; Copper; Antioxidant capacity; ESI-MS; DFT; FRAP;
Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods
Keywords: ظرفیت آنتی اکسیدان; Mango; Antioxidant capacity; Differential pulse voltammetry; Voltammetric charge; Electrochemical index;
Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives
Keywords: ظرفیت آنتی اکسیدان; Olive fermentation; Starter culture; Antioxidant capacity; Phenolic content;
Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants
Keywords: ظرفیت آنتی اکسیدان; Hass avocado; Polyphenols; Flavonoids; Antimicrobial activity; Antioxidant capacity; HPLC-DAD/ESI-MS;
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products
Keywords: ظرفیت آنتی اکسیدان; Anthocyanins; Microencapsulation; Antioxidant capacity; Rice; Functional foods; Nutraceuticals;
Subcritical water extraction of polyphenolic compounds from sorghum (Sorghum bicolor L.) bran and their biological activities
Keywords: ظرفیت آنتی اکسیدان; Sorghum; Polyphenolic; Antioxidant capacity; Antiproliferative activity; HPLC-ESI-MS/MS; Environment-friendly technique;
Adaptive evolution of microalgae Schizochytrium sp. under high salinity stress to alleviate oxidative damage and improve lipid biosynthesis
Keywords: ظرفیت آنتی اکسیدان; Schizochytrium sp.; Adaptive evolution; Oxidative stress; Antioxidant capacity; Comparative transcriptomic analysis;
Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability
Keywords: ظرفیت آنتی اکسیدان; Spray drying; Lycopene; Antioxidant capacity; Stability;
Assessment of potential bioavailability of major phenolic compounds in Lavandula stoechas L. ssp. stoechas
Keywords: ظرفیت آنتی اکسیدان; Lavandula stoechas L. ssp. stoechas; In vitro digestion; HPTLC; Bioavailability; Antioxidant capacity;
Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies
Keywords: ظرفیت آنتی اکسیدان; Polyphenols; Antioxidant capacity; Advanced glycation endproducts; Cytotoxicity;
Extraction of bioactive compounds from Botryosphaeria dothidea using supercritical carbon dioxide and compressed liquefied petroleum gas
Keywords: ظرفیت آنتی اکسیدان; Supercritical CO2 extraction; Compressed LPG extraction; Kinetic curves; Antioxidant capacity;
Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage
Keywords: ظرفیت آنتی اکسیدان; UV-C light; Blue light; Bioactive compounds; Antioxidant capacity; Habanero pepper; Abiotic stress;
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
Keywords: ظرفیت آنتی اکسیدان; Doenjang; Salinity; Bacterial community; Non-enzymatic browning; Antioxidant capacity; Antiproliferation;
Nutritional and bioactive potential of Myrtaceae fruits during ripening
Keywords: ظرفیت آنتی اکسیدان; Berries; Composition; Antioxidant capacity; LC-ESI-MS/MS; Capillary electrophoresis; Maturation;
The evaluation of almond progenies of cold-susceptible and cold-tolerant parents (Filippo-Ceo ÃShahrood-12)
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Chlorophyll fluorescence; Cold stress; Ion leakage; Pollen germination;
Long-term water deficit modulates antioxidant capacity of peppermint (Mentha piperita L.)
Keywords: ظرفیت آنتی اکسیدان; Peppermint; Morphological properties; Antioxidant capacity; l-ascorbic acid;
Bioactive compounds and protective effect of red and black rice brans extracts in human neuron-like cells (SH-SY5Y)
Keywords: ظرفیت آنتی اکسیدان; Anthocyanin; Antioxidant capacity; Dichlorofluorescein-diacetate assay; Phenolic acid; Reactive oxygen species; ABTS; 2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid); BRB; black rice bran; DCFH-DA; (2â²,7â²-Dichlorodihydrofluorescein diacetate);
Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods
Keywords: ظرفیت آنتی اکسیدان; Citrus L.; fruit tissues; phenolics/flavonoids; antioxidant capacity;
Identification of apple fruits rich in health-promoting dihydrochalcones by comparative assessment of cultivated and wild accessions
Keywords: ظرفیت آنتی اکسیدان; Apple; Dihydrochalcones; Total phenolics; Total flavonoids; Antioxidant capacity;
Growth, development and steviol glycosides content in the relation to the photosynthetic activity of several Stevia rebaudiana Bertoni strains cultivated under temperate climate conditions
Keywords: ظرفیت آنتی اکسیدان; SvGs; steviol glycosides; St; stevioside; RbA; rebaudioside A; Stev/Biol; steviolbioside; RbC; rebaudioside C; RbD; rebaudioside D; RbF; rebaudioside F; DuA; dulcoside A; Ru; rubusoside; DPPH; 2,2-diphenyl-1-picrylhydrazyl; PVP; polyvinylpyrrolidone; Stev
Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method
Keywords: ظرفیت آنتی اکسیدان; In vitro gastrointestinal digestion; Bayberry cultivars; Antioxidant capacity; Reactive oxygen species; Principal component analysis;
Regulation of the oxidative balance with coenzyme Q10 sensitizes human glioblastoma cells to radiation and temozolomide
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; Apoptosis; Glycolytic metabolism; Ionizing radiation; Reactive oxygen species; Ubiquinone;
A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham
Keywords: ظرفیت آنتی اکسیدان; Antioxidant capacity; RAW264.7 cells; Lactobacillus plantarum strains; Hydrogen peroxide; Electrochemical assay;