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50 积分 2022-12-12 加入
Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo
2天前
已完结
Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity
2天前
已完结
Mitochondrial Reactive Oxygen Species (ROS) and ROS-Induced ROS Release
2个月前
已完结
Ellagitannins, Flavonoids, and Other Phenolics in Red Raspberries and Their Contribution to Antioxidant Capacity and Vasorelaxation Properties
9个月前
已完结
Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health
9个月前
已完结
Improvement of Urolithin A Yield by In Vitro Cofermentation of Streptococcus thermophilus FUA329 with Human Gut Microbiota from Different Urolithin Metabotypes
10个月前
已完结
Induction of mitochondrial recycling reverts age-associated decline of the hematopoietic and immune systems
1年前
已完结
Antioxidant properties of lactic acid bacteria isolated from traditional fermented yak milk and their probiotic effects on the oxidative senescence of Caenorhabditis elegans
1年前
已完结
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
1年前
已完结
Changes in Polyphenols and Antioxidant Properties of Pomegranate Peels Fermented by Urolithin A-producing Streptococcus thermophilus FUA329
1年前
已完结
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