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Effect of Kolaviron, a Biflavonoid Complex from Garcinia kola Seeds, on Ethanol-Induced Oxidative Stress in Liver of Adult Wistar Rats
Effect of Kolaviron, a Biflavonoid Complex from Garcinia kola Seeds, on Ethanol-Induced Oxidative Stress in Liver of Adult Wistar Rats
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Effect of Kolaviron, a Biflavonoid Complex from Garcinia kola Seeds, on Ethanol-Induced Oxidative Stress in Liver of Adult Wistar Rats

Adaramoye, O.A ; Awogbindin, I ; Okusaga, J.O

Journal of Medicinal Food, 2009, 12(3), , pp.584-590 [Periódico revisado por pares]

United States: Mary Ann Liebert, Inc

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2
Hepatoprotective Activity of Purified Fractions from Garcinia kola Seeds in Mice Intoxicated with Carbon Tetrachloride
Hepatoprotective Activity of Purified Fractions from Garcinia kola Seeds in Mice Intoxicated with Carbon Tetrachloride
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Hepatoprotective Activity of Purified Fractions from Garcinia kola Seeds in Mice Intoxicated with Carbon Tetrachloride

Adaramoye, O.A ; Farombi, E.O ; Nssien, M ; Idowu, S.O ; Ademowo, O.G ; Adeyemi, E.O

Journal of Medicinal Food, 2008, 11(3), , pp.544-550 [Periódico revisado por pares]

United States: Mary Ann Liebert, Inc

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3
Growth, carcass characteristics, and profitability of organic versus conventional dairy beef steers
Growth, carcass characteristics, and profitability of organic versus conventional dairy beef steers
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Growth, carcass characteristics, and profitability of organic versus conventional dairy beef steers

Bjorklund, E.A. ; Heins, B.J. ; DiCostanzo, A. ; Chester-Jones, H.

Journal of dairy science, 2014-03, Vol.97 (3), p.1817-1827 [Periódico revisado por pares]

United States: Elsevier Inc

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4
Surface activity of sodium salts of alpha‐sulfo fatty esters: The air‐water interface
Surface activity of sodium salts of alpha‐sulfo fatty esters: The air‐water interface
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Surface activity of sodium salts of alpha‐sulfo fatty esters: The air‐water interface

Boucher, E. A. ; Grinchuk, T. M. ; Zettlemoyer, A. C.

Journal of the American Oil Chemists' Society, 1968-01, Vol.45 (1), p.49-52 [Periódico revisado por pares]

Berlin/Heidelberg: Springer‐Verlag

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5
Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3,5-diene as source of geranium-like off-odor [Spoilage]
Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3,5-diene as source of geranium-like off-odor [Spoilage]
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Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3,5-diene as source of geranium-like off-odor [Spoilage]

Crowell, E. A. ; Guymon, J. F.

American journal of enology and viticulture, 1975, Vol.26 (2), p.97-102 [Periódico revisado por pares]

American Society for Enology and Viticulture

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6
Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake
Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake
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Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake

Das, A ; Ray, S ; Raychaudhuri, U ; Chakraborty, R

International food research journal, 2017-04, Vol.24 (2), p.720 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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7
Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) tea
Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) tea
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Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) tea

Dos, A ; Ayhan, Z ; Sumnu, G

Journal of sensory studies, 2005-06, Vol.20 (3), p.228-242 [Periódico revisado por pares]

Oxford, UK and Malden, USA: Blackwell Science Inc

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8
Analysis of paralytic shellfish toxins and their metabolites in shellfish from the North Yellow Sea of China
Analysis of paralytic shellfish toxins and their metabolites in shellfish from the North Yellow Sea of China
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Analysis of paralytic shellfish toxins and their metabolites in shellfish from the North Yellow Sea of China

Li, A ; Ma, J ; Cao, J ; Wang, Q ; Yu, R ; Thomas, K ; Quilliam, M.A

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2012-01, Vol.29 (9), p.1455-1464 [Periódico revisado por pares]

Abingdon: Taylor & Francis Group

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9
Cake Baking in Conventional, Impingement and Hybrid Ovens
Cake Baking in Conventional, Impingement and Hybrid Ovens
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Cake Baking in Conventional, Impingement and Hybrid Ovens

LI, A. ; WALKER, C. E.

Journal of food science, 1996-01, Vol.61 (1), p.188-191 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Dough temperature changes during mixing in a mixograph
Dough temperature changes during mixing in a mixograph
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Dough temperature changes during mixing in a mixograph

LI, A ; WALKER, CE

Cereal chemistry, 1992-11, Vol.69 (6), p.681-683 [Periódico revisado por pares]

ST PAUL: AMER ASSOC CEREAL CHEMISTS

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