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Publications by Paula Toshimi Matumoto-Pintro

Effects of Blackberries (Rupus Sp.; Cv. Xavante) Processing on Its Physicochemical Properties, Phenolic Contents and Antioxidant Activity

Journal of Food Science and Technology

English

Related publications

Physicochemical Properties, Total Phenolic and Antioxidant Activity of Mixed Tropical Fruit Juice, TP 3 in 1TM

Journal of Agricultural Science

English

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Journal of Food and Health Science

English

Phenolic Contents and Antioxidant Activity in Central-Southern Uruguayan Propolis Extracts

Journal of the Chilean Chemical Society

English

Antioxidant Activity and Phenolic Contents of Ajwa Date and Their Effect on Lipo-Protein Profile

Functional Foods in Health and Disease

English

Enzyme-Assisted Aqueous Extraction of Oil From Rice Germ and Its Physicochemical Properties and Antioxidant Activity

Journal of Oleo Science

Chemical Engineering

English

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

English

Physicochemical Properties, Characterization, and Antioxidant Activity of Sodium Ferric Gluconate Complex

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Antioxidant Activity, Phenolic and Flavonoid Contents of Some Wild Medicinal Plants in Southeastern Algeria

African Journal of Biotechnology

English

Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

American Journal of Plant Sciences

English