Agricultura y biología
antioxidant activity
43%
antioxidants
39%
Asclepias
14%
Bacillariophyceae
18%
bleaching
42%
capsaicinoids
14%
Capsicum annuum
41%
cardenolides
13%
Chaetoceros muelleri
15%
clay
19%
deodorization
16%
Dunaliella tertiolecta
13%
electrospraying
16%
extracts
40%
fatty acid composition
30%
fish oils
17%
free fatty acids
13%
gallic acid
12%
Glycine (Fabaceae)
13%
grape pomace extracts
16%
grapes
19%
Jatropha cardiophylla
16%
Jatropha cordata
45%
kinetics
12%
Mexico
38%
mull
12%
oils
48%
oxidative stability
27%
p-anisidine value
20%
pecans
12%
peroxide value
20%
peroxides
21%
phenolic compounds
25%
phenols
20%
photoisomerization
15%
pickling
13%
rancidity
15%
refining
37%
rosemary
20%
safflower oil
24%
Sardina
17%
sardine oil
39%
sardines
24%
Sardinops sagax
30%
soybean oil
71%
sterols
20%
sweet peppers
32%
tocopherols
72%
trans fatty acids
15%
Vitis vinifera
19%
Medicina y ciencias biológicas
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
12%
2-hexenal
18%
4-anisidine
23%
Adsorption
10%
Antioxidants
42%
Arachis
12%
Asclepias
58%
bagasse
17%
Biomass
11%
caffeic acid
13%
calotropin
17%
Capsicum
21%
Cardenolides
33%
Carotenoids
11%
Carya
35%
Clay
33%
Coconut Oil
14%
Conjugated Linoleic Acids
14%
Diatoms
14%
Docosahexaenoic Acids
11%
Eicosapentaenoic Acid
11%
Ethanol
10%
Fatty Acids
23%
Fish Oils
19%
Gliadin
13%
Glycosides
23%
Hexobarbital
14%
Jatropha
16%
Kinetics
13%
Lignin
14%
Methanol
16%
Mexico
45%
Nonesterified Fatty Acids
15%
Oils
96%
Peroxides
50%
Petroleum
11%
Phenol
13%
Phenols
21%
Plant Oils
13%
Plantago
15%
poly(lactide)
11%
Polyphenols
12%
Safflower Oil
30%
Solar System
10%
Soybean Oil
100%
Sterols
25%
Tocopherols
91%
Trans Fatty Acids
18%
Viscera
10%
Vitis
37%
Química
Acid
6%
Antibacterial
6%
Antimicrobial Agent
8%
Antioxidant Agent
45%
Antiproliferative
30%
Apoptotic
22%
Bleaching
47%
Butylated Hydroxyanisole
7%
Caffeic Acid
6%
Calotropin
24%
Capsaicinoid
21%
Carbon Atom
6%
Cardenolide Glycoside
35%
Carotenoid
15%
Cell Death
6%
Citric Acid
6%
Coconut Oil
13%
Deodorization
15%
Encapsulation
8%
Ethanol
8%
Fatty Acid
28%
Filler
8%
Flavonoid
18%
Food
10%
Gallic Acid
8%
Green
7%
Hexenal
17%
Industry
6%
Lignin
9%
Liquid Film
9%
Methanol
10%
Nitrate
7%
Nutrient
10%
Oleic Acid
11%
Peroxide
33%
Pharmacokinetics
6%
Phenol
20%
Phenolic Antioxidant
12%
Phosphorus(.)
7%
Pickling
13%
Polyphenol
11%
Quercetin
5%
Red
13%
Reduction
7%
Resveratrol
14%
Safflower Oil
30%
Soybean Oil
68%
Sterol
27%
Tannin
7%
Tocopherol
88%
