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Publications by Isabela Nicorescu

Antioxidant Properties of a Parsley (Petroselinum Crispum) Juice Rich in Polyphenols and Nitrites

Current Research in Nutrition and Food Science

English

Related publications

Bioactive Compounds Content and Nutritional Potential of Different Parsley Parts (Petroselinum Crispum Mill.

Journal of Central European Agriculture

English

Hydropriming -A Useful Technique for Seed Invigoration in Okra (Abelmoschus Esculentus) and Parsley (Petroselinum Crispum)

Journal of Applied and Natural Science

English

Induction of Shikimic Acid Pathway Enzymes by Light in Suspension Cultured Cells of Parsley (Petroselinum Crispum)

Plant Physiology

English

Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts From Blueberry and Blackcurrant Juice

International Journal of Molecular Sciences

Organic Chemistry

Molecular Biology

Theoretical Chemistry

Inorganic Chemistry

Computer Science Applications

English

DNA Catabolites in Triathletes: Effects of Supplementation With an Aronia–citrus Juice (Polyphenols-Rich Juice)

Food and Function

English

Petroselinum Crispum Is Effective in Reducing Stress-Induced Gastric Oxidative Damage

Balkan Medical Journal

English

Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs

Health Professions

English

Petroselinum Crispum Extract Attenuates Hepatic Steatosis in Rats Fed With Fructose Enriched Diet

Bratislava Medical Journal

English

Increased Phenylpropanoid Accumulation in Essential Oils of Petroselinum Crispum at Different Sulphur Dilutions

African Journal of Agricultural Research

English