Antioxidants.

Biotransformation of Green Tea (Camellia Sinensis) with Yeasts and Lactic Acid Bacteria. by: (Electronic resources)

Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics. by: (Electronic resources)

Sustainable Postharvest Processing and Value-Addition of Aquacultured Seaweed. by: (Electronic resources)

Antioxidants and exercise / by: (Language materials, printed)

Dietary reference intakes = proposed definition and plan for review of dietary antioxidants and related compounds : a report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and Its Panel on Dietary Antioxidants and Related Compounds, Food and Nutrition Board, Institute of Medicine. by: (Electronic resources)

The nutrition superbook.. 1,. The antioxidents by: (Electronic resources)

Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids = a report of the Panel on Dietary Antioxidants and Related Compounds, Subcommittees on Upper Reference Levels of Nutrients and of Interpretation and Use of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine. by: (Language materials, printed)

Antioxidants in food = practical applications / by: (Language materials, printed)

Antioxidant and redox regulation of genes by: (Electronic resources)

Handbook of oxidants and antioxidants in exercise by: (Electronic resources)

Analysis of antioxidant-rich phytochemicals by: (Electronic resources)

Antioxidants and Functional Components in Aquatic Foods by: (Electronic resources)

Processing and impact on active components in food by: (Electronic resources)

Processing and impact on antioxidants in beverages by: (Electronic resources)

Oxidative damage to plants = antioxidant networks and signaling / by: (Electronic resources)

Antioxidants in sport nutrition by: (Electronic resources)

Antioxidants in andrology by: (Electronic resources)

Measurement of antioxidant activity & capacity = recent trends and applications / by: (Electronic resources)

Pheno-phospholipids and lipo-phenolics = novel structured antioxidants / by: (Electronic resources)

Antioxidants in plant-microbe interaction by: (Electronic resources)

Oxidants, antioxidants and impact of the oxidative status in male reproduction by: (Electronic resources)

Phenolic antioxidants in foods = chemistry, biochemistry & analysis / by: (Electronic resources)

Emulsion-based encapsulation of antioxidants = design and performance / by: (Electronic resources)

The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads. by: (Electronic resources)

Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage. by: (Electronic resources)

Plasma Activated Water for Fresh Food Disinfection. by: (Electronic resources)