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The application of ascorbic acid as a therapeutic feed additive to boost immunity and antioxidant activity of poultry in heat stress environment
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Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer)
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2022
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Effect of processing on the preservation of bioactive compounds in traditional and exotic fruits: a review
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Determination of minerals, vitamin content and antioxidant activity of cucumber and watermelon fruits from South-Western part of Nigeria
International Journal of Agricultural Sciences and Technology,
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Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC
European Food Research and Technology,
2021
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Effect of Drying Methods (Hot Air Drying and Freeze-drying) on the Nutritional Components and Antioxidant Activities of Abelmoschus esculentus (L.) Moench Extracts
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Value‐Added Products from Fruit and Vegetable Wastes: A Review
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LC-ESI-QTOF-MS/MS Profiling and Antioxidant Activity of Phenolics from Custard Apple Fruit and By-Products
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Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source
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CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products
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Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions
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Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
International Journal of Food Science,
2020
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Passion fruit purple variant (
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International Journal of Dermatology,
2020
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The response of laying hens fed fermented pineapple peel waste by indigenous microorganism from bamboo sprout
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2020
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The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars
Molecules,
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Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications
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Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization
LWT,
2019
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Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste
Nutrients,
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Bioactive compound-rich, virtually unknown, edible fruits from the Atlantic Rainforest: changes in antioxidant activity and related bioactive compounds during ripening
European Food Research and Technology,
2018
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Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of Açaí ( Euterpe oleracea ), Stevia ( Stevia rebaudiana Bertoni), and Ginseng ( Panax quinquefolius L.) extracts
Food Control,
2018
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2017
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Effort to explore the potential use of palmyrah fruit for functional food
British Food Journal,
2017
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Plant Foods for Human Nutrition,
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