Mostra 1 - 10 risultati di 11 ricerca 'Rodriguez, F. M.', tempo di risposta: 0,01s Raffina i risultati
  1. 1

    Phytochemical screening, antioxidant and antimicrobial activities of Citrus maxima (Burm.) Merr. di Barrion, A. S. A.

    Articolo

    Phytochemical screening, antioxidant and antimicrobial activities of Citrus maxima (Burm.) Merr.
  2. 2

    Functional components and sensory evaluation of yacon (Polymnia soncifolia L.) chips at various drying conditions. di Duro, H. L.

    Articolo

    Functional components and sensory evaluation of yacon (Polymnia soncifolia L.) chips at various drying conditions.
  3. 3

    Nutritional value, physico-chemical properties and acceptability of rice (Oryza sativa L.) and corn (Zea Mays L.) composites. di Nagares, N. D. L.

    Articolo

    Nutritional value, physico-chemical properties and acceptability of rice (Oryza sativa L.) and corn (Zea Mays L.) composites.
  4. 4

    Iron, dietary fiber, and antioxidant contents and acceptability of processed pigmented rice (Oryza sativa L.) di Hurtada, W. A.

    Articolo

    Iron, dietary fiber, and antioxidant contents and acceptability of processed pigmented rice (Oryza sativa L.)
  5. 5

    Functional components of polished and unpolished pigmented rice varieties. di Francia, S. C.

    Articolo

    Functional components of polished and unpolished pigmented rice varieties.
  6. 6

    Localization content of The different varieties of ampalaya (Momordica charantia L.). di Agustin, E. M.

    Articolo

    Localization content of The different varieties of ampalaya (Momordica charantia L.).
  7. 7

    Processing effects on the antioxidant and total phenolic contents of jute leaves. di Hurtada, W. A.

    Articolo

    Processing effects on the antioxidant and total phenolic contents of jute leaves.
  8. 8

    Changes in antioxidant activity, total phenolics and saponin content of different varieties of sesame (Sesamum indicum L.) seeds after roasting di Legacion, P. D. H.

    Articolo

    Changes in antioxidant activity, total phenolics and saponin content of different varieties of sesame (Sesamum indicum L.) seeds after roasting
  9. 9

    Sensory characteristics and acceptability of rice composites as staple di Nagares, N. D. L.

    Articolo

    Sensory characteristics and acceptability of rice composites as staple
  10. 10

    Cooking parameters and some physic-chemical properties of rice composites as potential staple of Filipinos di Hurtada, W. A.

    Articolo

    Cooking parameters and some physic-chemical properties of rice composites as potential staple of Filipinos

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