相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products
Tomasz Sawicki et al.
MOLECULES (2022)
Antioxidant Activity in Bee Products: A Review
Marianna Martinello et al.
ANTIOXIDANTS (2021)
Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties
Gloria Isabel Camacho-Bernal et al.
APPLIED SCIENCES-BASEL (2021)
Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey
Celina Habryka et al.
ANTIOXIDANTS (2021)
Recent insights into chemical and pharmacological studies of bee bread
Shaden A. M. Khalifa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters
Celina Habryka et al.
MOLECULES (2020)
Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles
Nazli Mayda et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland
Michal Halagarda et al.
ANTIOXIDANTS (2020)
Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization
Florina Dranca et al.
FOODS (2020)
Bee bread as a functional product: Chemical composition and bioactive properties
Meryem Bakour et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Comparative analysis of phenolic compounds in four taxa of Erigeron acris s. l. (Asteraceae)
Edyta Nalewajko-Sieliwoniuk et al.
BIOLOGIA (2019)
Pollen and bee bread as new health-oriented products: A review
Marek Kieliszek et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia
Amel Boussaid et al.
ARABIAN JOURNAL OF CHEMISTRY (2018)
Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania
Adriana Cristina Urcan et al.
MOLECULES (2018)
Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal
Filipa Sobral et al.
MOLECULES (2017)
Antioxidant activity of honey supplemented with bee products
Leslaw Juszczak et al.
NATURAL PRODUCT RESEARCH (2016)
Antioxydant activity of some algerian honey and propolis
Zina Mouhoubi-Tafinine et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Physicochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia
Abdulaziz S. Alqarni et al.
ARABIAN JOURNAL OF CHEMISTRY (2016)
Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas
Taha M. Rababah et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF BEEBREAD, AND ITS INFLUENCE ON THE GLIOBLASTOMA CELL LINE (U87MG)
Renata Markiewicz-Zukowska et al.
JOURNAL OF APICULTURAL SCIENCE (2013)
Phenolic profile and antioxidant properties of Polish honeys
Robert Socha et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Gas chromatographic-mass spectrometric investigation of the chemical composition of beebread
V. A. Isidorov et al.
FOOD CHEMISTRY (2009)
Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract
Isabel C. F. R. Ferreira et al.
FOOD CHEMISTRY (2009)
Radical scavenging activity of different floral origin honey and beebread phenolic extracts
Vilma Baltrusaityte et al.
FOOD CHEMISTRY (2007)
Antioxidant and free radical scavenging potential of Achillea santolina extracts
Amin Ardestani et al.
FOOD CHEMISTRY (2007)
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method
R Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
分享论文
