Effect on oxidative stress, glucose uptake level and lipid droplet content by Apigenin 7, 4 '-dimethyl ether isolated from Piper longum L
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Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature
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Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies
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In vitro antidiabetic and inhibitory potential of turmeric (Curcuma longa L) rhizome against cellular and LDL oxidation and angiotensin converting enzyme
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Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
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Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.)
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Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) Proanthocyanidins
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Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein
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Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration
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Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies
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