Author:
Nakitto Aisha Musaazi Sebunya,Byaruhanga Yusuf B.,Wagner Anika E.,Muyonga John H.
Reference71 articles.
1. Antioxidant content in Solanum anguivi Lam berries as affected by cooking at different stages of ripening;Abbe;Asian Food Science Journal,2019
2. Effect of some traditional processing methods on nutritional composition and alkaloid content of Lupin Bean;Abeshu;International Journal of Bioorganic Chemistry,2017
3. Bioactive compounds and antioxidant activity of fresh and processed white cauliflower;Ahmed;BioMed Research International,2013
4. Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic;Alide;BMC Research Notes,2020
5. Influence of the thermal processing on the physico-chemical properties and the antioxidant activity of a Solanaceae vegetable;Arkoub-Djermoune;Journal of Food Quality,2016