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Publications by Mohammad Molaveisi
Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey
Heliyon
Multidisciplinary
Related publications
Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices
Food and Nutrition Sciences
Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
Antioxidant Activity, Reducing Power and Total Phenolic Content of Iranian Olive Cultivar
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Research of Phenolic Compounds and Antioxidant Activity of the Immortelle (Helichrysum Bracteatum)
Ukraïns’kij bìofarmacevtičnij žurnal
Effect of Heat Treatment for Liquefaction and Pasteurization on Antioxidant Activity and Phenolic Compounds of Astragalus and Sunflower-Cornflower Honeys
Food Science and Technology
Biotechnology
Food Science
Determination of Some Individual Phenolic Compounds and Antioxidant Capacity of Mead Produced From Different Types of Honey
Journal of the Institute of Brewing
Food Science
Structure Elucidation and Antioxidant Activity of the Phenolic Compounds From Rhynchosia Suaveolens
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Enrichment of Refined Olive Oil With Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index
