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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processingAmorim, Kamilla ; Lage-Yusty, María-Asunción ; López-Hernández, JuliaCYTA: journal of food, 2012-11, Vol.10 (4), p.321-324 [Peer Reviewed Journal]Abingdon: Taylor & FrancisFull text available |
| 2 |
Material Type: Article
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Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweedYan, X. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) ; Chuda, Y ; Suzuki, M ; Nagata, TBioscience, biotechnology, and biochemistry, 1999-03, Vol.63 (3), p.605-607 [Peer Reviewed Journal]Tokyo: Japan Society for Bioscience, Biotechnology, and AgrochemistryFull text available |
| 3 |
Material Type: Article
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Antioxidative activities in some common seaweedsYan, X.J. (National Food Research Inst., Tsukuba, Ibaraki (Japan).) ; Nagata, T ; Fan, XPlant foods for human nutrition (Dordrecht), 1998, Vol.52 (3), p.253-262 [Peer Reviewed Journal]Heidelberg: SpringerFull text available |
| 4 |
Material Type: magazinearticle
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Determination of antioxidant capacity of bakery products with products of seaweeds processing: Обогащение порошками ламинарии и фукусаBelyavskaya, I.G ; Chernykh, V.Ya ; Akimov, V.A ; Chirkina, Yu.N., Moscow State Univ. of Food Production (Russian Federation) ; Khotchenkov, V.P ; Ruzhitskij, A.O ; Zajchik, B.Ts., Russian Academy of Sciences, Moscow (Russian Federation). The A.N. Bakh Biochemistry InstХлебопродукты, 2012 (10), p.60-62No full-text |
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