Keywords: ترکیبات آنتی اکسیدانی; Endives; Minimal processing; Quality; Antioxidant compounds; Antioxidant capacity; Chemical and biological assays;
مقالات ISI ترکیبات 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: ترکیبات آنتی اکسیدانی; Beer; Environmental footprint; Health; Hydrodynamic cavitation; Low-input farming; Typical old wheat varieties; AOC; antioxidant compounds; ARG; antibiotic-resistant genes; BIAB; brew in the bag; CN; cavitation number; EBC; European Brewery Convention; EU
Original research articlePhenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits
Keywords: ترکیبات آنتی اکسیدانی; Prunus persica; Nectarine-peach; Antioxidant compounds; Polyphenolic compounds; Sugar and acid compositions; Spectrophotometry; UPLC-MS; HPLC-DAD; Food analysis and food composition;
Keywords: ترکیبات آنتی اکسیدانی; Winery effluents; Membrane separation processes; Microfiltration; Polyphenols recovery; Polysaccharides recovery; Antioxidant compounds;
Keywords: ترکیبات آنتی اکسیدانی; Winery by-products; Extraction; Antioxidant compounds; Polyphenols; Non-conventional extraction methods
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant compounds; Growth promotion; Nutrient availability; Beneficial fungi;
Keywords: ترکیبات آنتی اکسیدانی; High hydrostatic pressure; High temperature short time; Papaya beverage; Color; Antioxidant compounds; Antioxidant capacity
Keywords: ترکیبات آنتی اکسیدانی; Fruit peel; Antioxidant compounds; Antioxidant activity; Phenolic compounds; Annacardium occidental; Chrysophyllum cainito L.;
Keywords: ترکیبات آنتی اکسیدانی; High hydrostatic pressure; High temperature short time; Mango nectar; Antioxidant activity; Antioxidant compounds; Color; Storage
Preparative isolation of antioxidative compounds from Dracocephalum heterophyllum using off-line two-dimensional reversed-phase liquid chromatography/hydrophilic interaction chromatography guided by on-line HPLC-DPPH assay
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant compounds; Dracocephalum heterophyllum; Off-line two-dimensional liquid chromatography; On-line HPLC-DPPH system;
Effects of antioxidative substances from seaweed on quality of refined liver oil of leafscale gulper shark, Centrophorus squamosus during an accelerated stability study
Keywords: ترکیبات آنتی اکسیدانی; Leafscale gulper shark liver oil; Brown seaweeds; Antioxidant compounds; Accelerated shelf-life study; Spectroscopic fingerprint analysis; Oxidation indices;
Phytochemical study and protective effect of Trigonella foenum graecum (Fenugreek seeds) against carbon tetrachloride-induced toxicity in liver and kidney of male rat
Keywords: ترکیبات آنتی اکسیدانی; Trigonella; CCl4; Liver; Kidney; Antioxidant compounds; Oxidative stress;
Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion
Keywords: ترکیبات آنتی اکسیدانی; Persimmon; Fibres; Aqueous leaf extract; Antioxidant compounds; Gastro-intestinal digestion; Bioaccessibility;
Phytochemical composition and biological activities of Asteriscus graveolens (Forssk) extracts
Keywords: ترکیبات آنتی اکسیدانی; Asteriscus graveolens; Antioxidant compounds; Antibacterial; Antileishmanial; Cytotoxicity; HPLC fingerprint;
Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var. Sheva)
Keywords: ترکیبات آنتی اکسیدانی; Tomato; Biofertilization; B. licheniformis; Nitrogen fertilization; Antioxidant compounds;
Optimization protocol for the extraction of antioxidant components from Origanum vulgare leaves using response surface methodology
Keywords: ترکیبات آنتی اکسیدانی; DPPH free radical scavenging activity; Total phenolics; Optimization; Response surface methodology; Central composite rotatable design; Antioxidant compounds
Characterization and antioxidant activity of semi-purified extracts and pure delphinidin-glycosides from eggplant peel (Solanum melongena L.)
Keywords: ترکیبات آنتی اکسیدانی; Delphinidin-3-rutinoside; Nasunin; Antioxidant compounds; Electron paramagnetic resonance; Human neutrophils oxidative burst; Delphinidin-3-rutinoside (PubChem CID: 44256887); Nasunin synonim Violanin; Synonym Violanin (PubChem CID: 44256909); Chlorogenic
Rhizosphere associated bacteria trigger accumulation of terpenes in leaves of Vitis vinifera L. cv. Malbec that protect cells against reactive oxygen species
Keywords: ترکیبات آنتی اکسیدانی; Vitis vinifera L.; Microbacterium imperiale; Kocuria erythromyxa; Terribacillus saccharophilus; Terpenes; Oxygen consumption; Antioxidant compounds; + K. erythromyxa; bacterized with Kocuria erythromyxa; + M. imperiale; bacterized with Microbacterium im
Antioxidant activity, phenolics and UPLC–ESI(–)–MS of extracts from different tropical fruits parts and processed peels
Keywords: ترکیبات آنتی اکسیدانی; Tropical fruits; Antioxidant capacity; Antioxidant compounds; Mass spectrometry analysis
Berberine and neurodegeneration: A review of literature
Keywords: ترکیبات آنتی اکسیدانی; Oxidative stress; Neurodegeneration; Alzheimer and Parkinson diseases; Antioxidant compounds; Berberine;
Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area
Keywords: ترکیبات آنتی اکسیدانی; Durum wheat; Genotype; Environment; Antioxidant compounds; ABTS; 2,2â²-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid); DHB; 3,5-dichloro-4-hydroxybenzoic acid; dm; dry matter; ESI; electrospray ionization; FAE; ferulic acid equivalent; IS; internal st
Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha Ã piperita and M. spicata)
Keywords: ترکیبات آنتی اکسیدانی; Culinary herbs; Mentha spp.; Refrigerated storage; Antioxidant compounds; Essential oils; Monoterpenoids;
Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine-induced cancer in Wistar rats
Keywords: ترکیبات آنتی اکسیدانی; Resistant starch; Sesame; Antioxidant compounds; Neoplasia; Aberrant crypt foci;
Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process
Keywords: ترکیبات آنتی اکسیدانی; Oil palm; Enzymatic extraction; Antioxidant compounds; Antioxidant capacity;
Biochemical changes in grape rootstocks resulted from humic acid treatments in relation to nematode infection
Keywords: ترکیبات آنتی اکسیدانی; Meloidogyne incognita; Rotylenchulus reniformis; Grape; Humic acid; Oxidative stress; Antioxidant enzymes; Lipid peroxidation; Nematode; Grape rootstocks; Antioxidant compounds; Biochemical parameters; Proactive substance; MDA; SOD;
Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant compounds; Antioxidant capacity; Mango; Supplementation; Fresh-cut fruits; Mangifera indica L.;
Oxidative stress in the brain of reproductive male rats during aging
Keywords: ترکیبات آنتی اکسیدانی; Reproduction; Antioxidant enzymes; Antioxidant compounds; Hormones; Oxidative damage;
Effect of seawater concentration on the productivity and nutritional value of annual Salicornia and perennial Sarcocornia halophytes as leafy vegetable crops
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant compounds; Cash crop; Omega-3 polyunsaturated fatty acids; Multiple harvest; Salinity; Ureides
Oxidative stress in the kidney of reproductive male rats during aging
Keywords: ترکیبات آنتی اکسیدانی; Reproduction; Antioxidant enzymes; Antioxidant compounds; Hormones; Oxidative damage
Thiosemicarbazone derivate protects from AAPH and Cu2+-induced LDL oxidation
Keywords: ترکیبات آنتی اکسیدانی; LDL oxidation; Thiosemicarbazone; Atherosclerosis; Antioxidant compounds; Serum oxidation;
Pressurized capillary electrochromatography in a screening for possible antioxidant molecules in Mallotus fingerprints: Challenges, potentials and prospects
Keywords: ترکیبات آنتی اکسیدانی; Pressurized capillary electrochromatography; Antioxidant compounds; Fingerprints; PLS;
Interaction and accumulation of manganese and cadmium in the manganese accumulator Lupinus albus
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant compounds; Cadmium; Lupinus albus L.; Manganese; Stress indicators
Emerging sanitizers and Clean Room packaging for improving the microbial quality of fresh-cut 'Galia' melon
Keywords: ترکیبات آنتی اکسیدانی; Minimally fresh processed; Respiration rate; Microbial counts; Vitamin C; Antioxidant compounds;
Extraction of antioxidant compounds from Jabuticaba (Myrciaria cauliflora) skins: Yield, composition and economical evaluation
Keywords: ترکیبات آنتی اکسیدانی; Anthocyanins; Antioxidant compounds; Cost of manufacturing; Extraction methods; Jabuticaba; Myrciaria cauliflora; Phenolic compounds
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
Keywords: ترکیبات آنتی اکسیدانی; High pressure processing; Antioxidant compounds; Antioxidant capacity; Colour; Strawberry purée; Blackberry purée
Charcoal adsorption of phenolic compounds present in distilled grape pomace
Keywords: ترکیبات آنتی اکسیدانی; White wine distillery pomace; Pressing liquors; Autohydrolysis; Antioxidant compounds; Charcoal
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
Keywords: ترکیبات آنتی اکسیدانی; Frozen vegetables; Blanching method; Sensory quality; Ascorbic acid; Antioxidant compounds
Activity-guided isolation and identification of free radical-scavenging components from an aqueous extract of Coleus aromaticus
Keywords: ترکیبات آنتی اکسیدانی; Coleus aromaticus; Indian borage; Antioxidant compounds; DPPH; HPLC; Phenolic content
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method
Keywords: ترکیبات آنتی اکسیدانی; Blanching; Surface colour; Texture; Antioxidant compounds
Isolation of phenolic antioxidant compounds by SFC
Keywords: ترکیبات آنتی اکسیدانی; Carnosic acid; Antioxidant compounds; Supercritical fluid chromatography; Packed capillary columns; Coated particles;
Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand
Keywords: ترکیبات آنتی اکسیدانی; Antioxidant activity; Antioxidant compounds; Edible plants;
Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga
Keywords: ترکیبات آنتی اکسیدانی; ASE; Antioxidant compounds; Alga; Subcritical water; Experimental design; Optimization;