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Catalytic degradation of kraft lignin to determine its antioxidant potential for industrial purposes. The lignin fraction of the lignocellulosic biomass corresponds to 15–30 % wt. This is largely obtained as a by-product of wood pulping to produce cellulose and paper, with the kraft process being the... ... Repository: BDPA Publication year: 2025
Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits. Repository: BDPA Publication year: 2013
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501... ... Repository: BDPA Publication year: 2020
Quality and antioxidant potential of byproducts from refining of fruit pulp. he potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts f... ... Repository: BDPA Publication year: 2018
Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Repository: BDPA Publication year: 2018
Chemical Composition, Antioxidant Potential, and Blood Glucose Lowering Effect of Aqueous Extract and Essential Oil of Thymus Serrulatus Hochst. Ex Benth. Thymus serrulatus, an endemic plant of Ethiopia, is traditionally used to cure various diseases and as a food ingredient. In the Ethiopian folk medicine, the decoction is orally taken as a remedy to t... ... Repository: BDPA Publication year: 2021
Phosphatases and antioxidant enzymes as potential biochemical indicators of toxicity in aquatic non-target organisms. Repository: BDPA Publication year: 2014
Uvaia (Eugenia pyriformis Cambess) fruit: Exploring its antioxidant potential through pressurized liquid extraction Repository: BDPA Publication year: 2025
Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties. Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardeni... ... Repository: BDPA Publication year: 2022
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... Repository: BDPA Publication year: 2023

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