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Publications by Ana P. Tiveron
Antioxidant Activity of Brazilian Vegetables and Its Relation With Phenolic Composition
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Related publications
Phenolic Composition, Chromatic Parameters and Antioxidant Activity “In Vitro” in Tropical Brazilian Red Wines
Journal of Food and Nutrition Research
The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables
Journal of Food and Health Science
Phenolic Composition and Antioxidant Activity of Green-Solvents-Based Extracts of Red Onion Wastes
AGROFOR
HPLC Quantification of Phenolic Acids fromVetiveria Zizanioides(L.) Nash and Its Antioxidant and Antimicrobial Activity
Journal of Pharmaceutics
Effect of Style of Cut and Storage on Phenolic Composition and Antioxidant Activity of Fresh-Cut Sweetpotatoes
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Mediterranean Non-Cultivated Vegetables as Dietary Sources of Compounds With Antioxidant and Biological Activity
LWT - Food Science and Technology
Food Science
Phenolic Glycosides With Antioxidant Activity From the Stem Bark of Populus Davidiana
