Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera)
Luanda Maria Abreu Silva de Campos(Universidade Federal de Santa Catarina), Sandra Regina Salvador Ferreira(Universidade Federal de Santa Catarina), Fernanda Vitória Leimann(Universidade Tecnológica Federal do Paraná), Rozangela Curi Pedrosa(Universidade Federal de Santa Catarina)
Cited by 182
Related Papers
Impact of curcumin nanoformulation on its antimicrobial activity
|Trends in Food Science & Technology|2017|164
Antimicrobial activity of microencapsulated lemongrass essential oil and the effect of experimental parameters on microcapsules size and morphology
|Materials Science and Engineering C|2008|139
Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticles
|Food Chemistry|2014|108
Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase
|Carbohydrate Polymers|2019|98
Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
|International Journal of Food Science & Technology|2015|93