Related references
Note: Only part of the references are listed.Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols
Pengfei Niu et al.
FOOD CONTROL (2021)
Enhancement of nutrients removal and biomass accumulation of Chlorella vulgaris in pig manure anaerobic digestate effluent by the pretreatment of indigenous bacteria
Zhiqiang Gu et al.
BIORESOURCE TECHNOLOGY (2021)
New triploids late-maturing mandarins as a rich source of antioxidant compounds
Sawsen Sdiri et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review
Sidonia Martinez et al.
FOOD CHEMISTRY (2020)
Evaluation of nitrate contents in regulated and non-regulated leafy vegetables of high consumption in the Canary Islands, Spain: Risk assessment
Veronica Martin Leon et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Effects of different cooking techniques on bioactive contents of leafy vegetables
Arif Mehmood et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2020)
Simultaneous Colorimetric Measurements of Antioxidant Capacity by Flow Injection Analysis with Paired Emitter Detector Diode
Nantaya Manthong et al.
ANALYTICAL SCIENCES (2019)
The occurrence of nitrate and nitrite in Mediterranean fresh salad vegetables and its modulation by preharvest practices and postharvest conditions
Marios C. Kyriacou et al.
FOOD CHEMISTRY (2019)
Food safety concerns in urban aquaponic production: Nitrate contents in leafy vegetables
Luis Perez-Urrestarazu et al.
URBAN FORESTRY & URBAN GREENING (2019)
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
Sergio Perez-Burillo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
Zhansheng Ding et al.
FOOD CONTROL (2018)
Nitrate in fruits and vegetables
Giuseppe Colla et al.
SCIENTIA HORTICULTURAE (2018)
Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition
Alam Zeb et al.
FRONTIERS IN CHEMISTRY (2017)
Excellent nutritional value in fruits of three guava cultivars in Taiwan
San-Gwang Hwang et al.
INTERNATIONAL SYMPOSIUM ON GA3 TROPICAL FRUIT (GUAVA, WAX APPLE, PINEAPPLE AND SUGAR APPLE) (2017)
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
Jessica del Pilar Ramirez-Anaya et al.
FOOD CHEMISTRY (2015)
Nitrate and nitrite in the diet: How to assess their benefit and risk for human health
Michael Habermeyer et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2015)
Assessment and comparison of the antioxidant activities and nitrite scavenging activity of commonly consumed beverages in Korea
Dan-Bi Kim et al.
FOOD CHEMISTRY (2014)
Antioxidant and Nitrite-Scavenging Capacities of Phenolic Compounds from Sugarcane (Saccharum officinarum L.) Tops
Jian Sun et al.
MOLECULES (2014)
Comparative Evaluation of the Antioxidant Effects of the Natural Vitamin C Analog 2-O-β-D-glucopyranosyl-L-ascorbic Acid Isolated from Goji Berry Fruit
Ziping Zhang et al.
ARCHIVES OF PHARMACAL RESEARCH (2011)
Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses
Ken Houben et al.
CARBOHYDRATE RESEARCH (2011)
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Teresa Mazzeo et al.
FOOD CHEMISTRY (2011)
Flow injection analysis of nitrate-N determination in root vegetables: Study of the effects of cooking
Adrian Avinesh Chetty et al.
FOOD CHEMISTRY (2009)
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
A. L. K. Faller et al.
FOOD RESEARCH INTERNATIONAL (2009)
Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables
Teresa Leszczynska et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)
Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchorus tridens)
Snehal Prabhu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing
Surendra Prasad et al.
FOOD CHEMISTRY (2008)
The effect of cooking on Brassica vegetables
Sissi Wachtel-Galor et al.
FOOD CHEMISTRY (2008)
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
Cristiana Miglio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Kriengsak Thaipong et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
N Turkmen et al.
FOOD CHEMISTRY (2005)
Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach - Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach
G Jaworska
FOOD CHEMISTRY (2005)
Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
JC Chung et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)
Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking
DL Zhang et al.
FOOD CHEMISTRY (2004)
Effects of freezing and storing of frozen products on the content of nitrates, nitrites, and oxalates in dill (Anethum graveolens L.)
W Kmiecik et al.
FOOD CHEMISTRY (2004)