40 results on '"Abramovič, Helena"'
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2. Tea Catechins
3. Tea Catechins
4. Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
5. Tea Catechins
6. Antioxidant Properties of Hydroxycinnamic Acid Derivatives
7. Abiotic stress combinations improve the phenolics profiles and activities of extractable and bound antioxidants from germinated spelt (Triticum spelta L.) seeds
8. Content of trans-fatty acid isomers in bakery products on the Slovenian market
9. Mustard Seed: Phenolic Composition and Effects on Lipid Oxidation in Oil, Oil-in-Water Emulsion and Oleogel
10. Acrylamide levels in food products on the Slovenian market
11. Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach
12. MICROBIOLOGICAL QUALITY, ANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF SLOVENIAN BEE POLLEN
13. Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems
14. Inhibition of copper-induced lipid peroxidation by sinapic acid and its derivatives in correlation to their effect on the membrane structural properties
15. Trans fatty acids in margarines and shortenings in the food supply in Slovenia
16. Relevance and Standardization of In Vitro Antioxidant Assays: ABTS, DPPH, and Folin–Ciocalteu
17. Antioxidative and antibacterial properties of organically grown thyme(Thymus sp.) and basil (Ocimumbasilicum L.)
18. The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential
19. A Kinetic Approach in the Evaluation of Radical-Scavenging Efficiency of Sinapic Acid and Its Derivatives
20. Oljna pogača navadnega rička (Camelina sativa (L.) Crantz) – neizkoriščeni vir fenolnih spojin
21. Contribution of SO2 to antioxidant potential of white wine
22. Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity
23. Effect of Deodorization of Camelina (Camelina sativa) Oil on Its Phenolic Content and the Radical Scavenging Effectiveness of Its Extracts
24. Impact of Yield on Total Polyphenols, Anthocyanins, Reducing Sugars and Antioxidant Potential in White and Red Wines Produced from Montenegrin Autochthonous Grape Varieties
25. Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts
26. Chemical Properties and Antioxidant and Antimicrobial Activities of Slovenian Propolis
27. The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil
28. In situ quality evaluation of Camelina sativa landrace
29. Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids
30. Effect of Heat Treatment of Camelina (Camelina sativa) Seeds on the Antioxidant Potential of Their Extracts
31. Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
32. A kinetic approach for evaluation of the antioxidant activity of selected phenolic acids
33. Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia)
34. In Vitro Antimicrobial and Antioxidant Activity of Commercial Rosemary Extract Formulations
35. A kinetic model for evaluation of the antioxidant activity of several rosemary extracts
36. Water activity and water content in Slovenian honeys
37. Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage
38. Eyringsche Aktivierungsfunktionen der Viskosität einiger höherer Alkohole in Cyclohexan
39. Conductivity of some tetra-n-alkylammonium salts of pectic acid
40. Apparent molal volumes of pectic acid and some tetra-n-alkylammonium salts of pectic acid
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