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Items: 3

1.

Effect of Different Elicitors and Preharvest Day Application on the Content of Phytochemicals and Antioxidant Activity of Butterhead Lettuce (Lactuca sativa var. capitata) Produced under Hydroponic Conditions.

Moreno-Escamilla JO, Alvarez-Parrilla E, de la Rosa LA, Núñez-Gastélum JA, González-Aguilar GA, Rodrigo-García J.

J Agric Food Chem. 2017 Jul 5;65(26):5244-5254. doi: 10.1021/acs.jafc.7b01702. Epub 2017 Jun 26.

PMID:
28613869
2.

Inhibition of Urease by Disulfiram, an FDA-Approved Thiol Reagent Used in Humans.

Díaz-Sánchez ÁG, Alvarez-Parrilla E, Martínez-Martínez A, Aguirre-Reyes L, Orozpe-Olvera JA, Ramos-Soto MA, Núñez-Gastélum JA, Alvarado-Tenorio B, de la Rosa LA.

Molecules. 2016 Nov 26;21(12). pii: E1628.

3.

Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper.

Moreno-Escamilla JO, de la Rosa LA, López-Díaz JA, Rodrigo-García J, Núñez-Gastélum JA, Alvarez-Parrilla E.

Food Res Int. 2015 Oct;76(Pt 3):654-660. doi: 10.1016/j.foodres.2015.07.031. Epub 2015 Jul 26.

PMID:
28455049

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