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. Cheung , P.C.K. ( 2008 ): Nutritional value and health benefits of mushrooms . -in: Cheung , P.C.K. (Ed.) Mushrooms as functional foods . John Wiley and Sons Inc. , Hoboken, New Jersey, USA , pp. 71 – 110

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Magalhanes PJ, Carvalho DO, Cruz JM, Guido LF, Barros Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer. Nat. Prod. Commun. 4, 591–610 (2009) Barros A

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, functionality and health benefits . 1 st ed., Blackwell Publishing , USA , pp. 285 – 385 . P ekkarinen , S.S. , S tockmann , H. , S chwarz , K. , H einomen , M. & H opia , A.I. ( 1999

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): Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges . Prog. Lipid Res ., 46 , 244 – 282 . L iu , R.H. ( 2003 ): Health benefits of

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. Blomhoff , R. , Carlsen , M.H. , Andersen , L.F. & Jacobs , D.R. ( 2006 ): Health benefits of nuts: potential role of antioxidants . Brit. J. Nutr. , 96 , S52 – S60

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. SHAH , N.P. ( 2007 ): Functional cultures and health benefits . Int. Dairy J. , 17 , 1262 – 1277 . SHI , L.E. , LI

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ingh , J.P. , K aur , A. & S ingh , N. ( 2016 ): Bioactive compounds in banana and their associated health benefits – a review . Food Chem. , 206 , 1 – 11 . S ingleton , V

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, J. ( 2007 ): Flavonoids in grapefruit and commercial grapefruit juices: concentration, distribution, and potential health benefits . Proc. Fl. S. Hortic. Soc. , 120 , 288 – 294

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. Int. J. Food Microbiol. , 234 , 83 – 93 . Shah , N.P. ( 2007 ): Functional cultures and health benefits . Int. Dairy J. , 17 ( 11

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Cereal Research Communications
Authors: D.A. Urias-Lugo, J.B. Heredia, J.B. Valdez-Torres, M.D. Muy-Rangel, S.O. Serna-Saldivar and S. García-Lara

-Uribe , J.A. , Serna-Saldivar , S.O. 2012 . Nutraceutical properties of blue maize . In: Jimenez-Lopez , J.C. (ed.), Maize: Cultivation, uses and health benefits . Nova Science Publishers , New York, USA , pp. 113 – 135

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