Keywords: اجزای آنتی اکسیدانی; Potato; Spectroscopy; MPLS; Cross-validation; Antioxidant components;
مقالات ISI اجزای آنتی اکسیدانی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: اجزای آنتی اکسیدانی; Filamentous fungi; Antioxidant activity; β-carotene bleaching; Reducing power; CUPRAC; Chelating; Scavenging; Extraction; Antioxidant Components; Phenolic;
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
Keywords: اجزای آنتی اکسیدانی; UV-B; ultraviolet-B; EC; effective concentration; HPLC; high-performance liquid chromatograph; DPPH; 2,2-diphenyl-1-picrylhydrazyl; BHA; butylated hydroxyanisole; BHT; butylated hydroxytoluene; EDTA; ethylenediaminetetraacetic acid; FB0; fresh fruiting bo
Characterization and determination of antioxidant components in the leaves of Camellia chrysantha (Hu) Tuyama based on composition–activity relationship approach
Keywords: اجزای آنتی اکسیدانی; antioxidant components; Camellia chrysantha (Hu) Tuyama; composition–activity relationship ultra high-pressure liquid chromatography (UHPLC); linear ion trap hybrid orbitrap mass spectrometry
In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus
Keywords: اجزای آنتی اکسیدانی; Mushroom; Free radicals; Antioxidant enzymes; CCl4; Aging; Antioxidant components
The role of the Golgi apparatus in oxidative stress: is this organelle less significant than mitochondria?
Keywords: اجزای آنتی اکسیدانی; Golgi apparatus; Oxidative stress; Ca2+/Mn2+ homeostasis; Fragmentation; Sphingolipid metabolism; Signaling transduction; Antioxidant components; Free radicals
Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus
Keywords: اجزای آنتی اکسیدانی; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus
Keywords: اجزای آنتی اکسیدانی; Pleurotus ostreatus; Antioxidant activity; Scavenging effect; Reducing power; Chelating effect; Antioxidant components
Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus
Keywords: اجزای آنتی اکسیدانی; Hypsizigus marmoreus; Edible mushroom; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components; Bunashimeji; Hon-shimeji; Mei-bai-gu; Stable white mutant mushroom
Antioxidant properties of water extracts from Monascus fermented soybeans
Keywords: اجزای آنتی اکسیدانی; Monascus; Soybeans; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays
Keywords: اجزای آنتی اکسیدانی; Wild mushroom; Fruiting body maturity; Antioxidant activity; Antioxidant components
Antioxidant activity of methanolic extracts from some grains consumed in Korea
Keywords: اجزای آنتی اکسیدانی; Grains; Antioxidant activity; Polyphenolics; Antioxidant components
Antioxidant properties of various extracts from Hypsizigus marmoreus
Keywords: اجزای آنتی اکسیدانی; Hypsizigus marmoreus; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of methanolic extracts from Antrodia camphorata with various doses of γ-irradiation
Keywords: اجزای آنتی اکسیدانی; Antrodia camphorata; Mycelia; Antioxidant activity; Scavenging ability; Chelating ability; Antioxidant components; γ-Irradiation
Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis
Keywords: اجزای آنتی اکسیدانی; Agaricus blazei; Agrocybe cylindracea; Boletus edulis; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of three extracts from Pleurotus citrinopileatus
Keywords: اجزای آنتی اکسیدانی; Pleurotus citrinopileatus; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of methanolic extracts from monascal adlay
Keywords: اجزای آنتی اکسیدانی; Monascal adlay; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of methanolic extracts from monascal rice
Keywords: اجزای آنتی اکسیدانی; Monascal rice; Inhibition of peroxidation; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of hot water extracts from Agrocybe cylindracea
Keywords: اجزای آنتی اکسیدانی; Agrocybe cylindracea; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of methanolic extracts from Agrocybe cylindracea
Keywords: اجزای آنتی اکسیدانی; Agrocybe cylindracea; Inhibitory ability; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill
Keywords: اجزای آنتی اکسیدانی; Ganoderma tsugae; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components;
Antioxidant properties of methanolic extracts from Ganoderma tsugae
Keywords: اجزای آنتی اکسیدانی; Ganoderma tsugae; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components;