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Publications by Adriene Ribeiro Lima
Adding Adulterants to Coffee Reduces Bioactive Compound Levels and Antioxidant Activity
Journal of Food and Nutrition Research
Compostos Bioativos Do Café: Atividade Antioxidante in Vitro Do Café Verde E Torrado Antes E Após a Descafeinação
Quimica Nova
Chemistry
Related publications
Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Enhancement of Antioxidant Activity and Bioactive Compound Contents in Yellow Soybean by Plant-Extract-Based Products
Archives of Biological Sciences
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Bioactive Compounds and Antioxidant Activity of Wolfberry Infusion
Scientific Reports
Multidisciplinary
Determination of Caffeine Content and Antioxidant Activity of Coffee
American Journal of Applied Chemistry
Antioxidant Activity, Bioactive Compounds and Antimicrobial Effect of Mushrooms Extracts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
Bioactive Compounds and Antioxidant Activity of Pineapple Fruit of Different Cultivars
Revista Brasileira de Fruticultura
Plant Science
Agronomy
Crop Science
Food Science
Effect of Adding Marjoram Powder to Broiler Chicks Diet on Performance, Blood and Antioxidant Enzyme Activity.
Egyptian Journal of Nutrition and Feeds
Content of Bioactive Compounds and Antioxidant Activity in Garlic (Allium Sativum L.)
Acta Agriculturae Slovenica
Agricultural
Water Science
Technology
Biological Sciences
Bioactive Compound (Phenolic, Anthocianin, and Antioxidant) in Black Rice (Oryza Sativa Var. Pare Ambo) South Sulawesi
International Journal of Scientific Research in Science and Technology
