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  1. 1
    Active packaging coatings

    Active packaging coatings

    Active packaging coatings
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  2. 2
    Effect of organoclay incorporation on thermal, physical and morphological properties of LLDPE nanocomposites for active food packaging applications

    Effect of organoclay incorporation on thermal, physical and morphological properties of LLDPE nanocomposites for active food packaging applications

    Effect of organoclay incorporation on thermal, physical and morphological properties of LLDPE nanocomposites for active food packaging applications
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  3. 3
    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano
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  4. 4
    Polyphenol-retaining decaffeinated cocoa powder obtained by supercritical carbon dioxide extraction and its antioxidant activity

    Polyphenol-retaining decaffeinated cocoa powder obtained by supercritical carbon dioxide extraction and its antioxidant activity

    Polyphenol-retaining decaffeinated cocoa powder obtained by supercritical carbon dioxide extraction and its antioxidant activity
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  5. 5
    Occurrence and antioxidant activity of C1 degradation products in cocoa

    Occurrence and antioxidant activity of C1 degradation products in cocoa

    Occurrence and antioxidant activity of C1 degradation products in cocoa
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  6. 6
    Caracterizacin̤ qum̕ica de la pelc̕ula plateada del caf ̌(coffea arb̀ica) en variedades colombia y caturra

    Caracterizacin̤ qum̕ica de la pelc̕ula plateada del caf ̌(coffea arb̀ica) en variedades colombia y caturra

    Caracterizacin̤ qum̕ica de la pelc̕ula plateada del caf ̌(coffea arb̀ica) en variedades colombia y caturra
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  7. 7
    Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

    Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

    Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)
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  8. 8
    hScavenging activity of enzymatic Hydrolysates from wheat bran

    hScavenging activity of enzymatic Hydrolysates from wheat bran

    hScavenging activity of enzymatic Hydrolysates from wheat bran
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  9. 9
    Antioxidant and immunoregulatory activity of polysaccharides from quinoa (chenopodium quinoa willd)

    Antioxidant and immunoregulatory activity of polysaccharides from quinoa (chenopodium quinoa willd)

    Antioxidant and immunoregulatory activity of polysaccharides from quinoa (chenopodium quinoa willd)
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  10. 10
    Determinacin̤ de la capacidad antioxidante y compuestos fenl̤icos de cereales andinos , quinua (Chenopodium quinoa), kaįwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus)

    Determinacin̤ de la capacidad antioxidante y compuestos fenl̤icos de cereales andinos , quinua (Chenopodium quinoa), kaįwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatu...

    Determinacin̤ de la capacidad antioxidante y compuestos fenl̤icos de cereales andinos , quinua (Chenopodium quinoa), kaįwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus)
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  11. 11
    Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

    Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

    Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
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  12. 12
    Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions

    Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions

    Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions
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