Antioxidant Activity in <i>in Vivo</i> and <i>in Vivo</i> Cultures of Onion Varieties (Bellary and CO 3)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Antioxidant Activity in in Vivo and in Vivo Cultures of Onion Varieties (Bellary and CO 3)"
written by Malla Ashwini, Janakiraman Balaganesh, Srinivasan Balamurugan, Shanmugaraj Bala Murugan, Ramalingam Sathishkumar,
published by Food and Nutrition Sciences, Vol.4 No.9, 2013

has been cited by the following article(s):

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[3]	Revealing the Features of the Formation of the Properties of Processed Cheese with Wild Onions
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[1]	The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices Journal of Food Processing and Preservation, 2020 DOI:10.1111/jfpp.15173

[2]	Phytomedicines Used for Diabetes Mellitus in Ghana: A Systematic Search and Review of Preclinical and Clinical Evidence Evidence-Based Complementary and Alternative Medicine, 2019 DOI:10.1155/2019/6021209

[3]	Evaluation and comparison of bioactive substances in selected species of the genus Allium Potravinarstvo Slovak Journal of Food Sciences, 2017 DOI:10.5219/833

[4]	Instrumental texture and ﬂavonoid proﬁle of paste developed from sprouted onion varieties of Indian origin International Journal of Food Properties, 2017 DOI:10.1080/10942912.2016.1242608

[5]	Effects of different modification techniques on molecular structure and bioactivity of Bombyx mori pupa protein Journal of Asia-Pacific Entomology, 2017 DOI:10.1016/j.aspen.2016.11.008

[6]	Status and trends of nutraceuticals from onion and onion by-products: A critical review Cogent Food & Agriculture, 2017 DOI:10.1080/23311932.2017.1280254

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