Antioxidant Activity in in Vivo and in Vivo Cultures of Onion Varieties (Bellary and CO 3)-Reference-Cited by-同舟云学术

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Antioxidant Activity in in Vivo and in Vivo Cultures of Onion Varieties (Bellary and CO 3)

Published:2013 Issue:09 Volume:04 Page:918-923
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Ashwini Malla,Balaganesh Janakiraman,Balamurugan Srinivasan,Murugan Shanmugaraj Bala,Sathishkumar Ramalingam

Publisher

Scientific Research Publishing, Inc.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices;Journal of Food Processing and Preservation;2020-12-16

2. Phytomedicines Used for Diabetes Mellitus in Ghana: A Systematic Search and Review of Preclinical and Clinical Evidence;Evidence-Based Complementary and Alternative Medicine;2019-04-18

3. Determination of phytochemical properties of dried onion slices (Allium cepa L. var. Violet of galmi);Journal of Food Measurement and Characterization;2019-03-28

4. Effects of different modification techniques on molecular structure and bioactivity of Bombyx mori pupa protein;Journal of Asia-Pacific Entomology;2017-03

5. Instrumental texture and ﬂavonoid proﬁle of paste developed from sprouted onion varieties of Indian origin;International Journal of Food Properties;2017-02-17

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