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red cabbage

 
National Institutes of Health

Papers overview

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2017
2017
This work aimed to develop and characterize a smart label for pH monitoring based on bacterial cellulose (BC) nanofibers doped… Expand
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2016
2016
Anthocyanins are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) extracts that have… Expand
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2015
2015
The effect of fermentation, storage and stewing on the content and composition of anthocyanins as well as antioxidant capacity of… Expand
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2014
2014
The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling… Expand
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2013
2013
Abstract Aim of the study The anticancer activity of red cabbage (RC) and the underlying mechanisms against human cervical and… Expand
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2013
2013
The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were… Expand
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2011
2011
The continuous escalation of resistant bacteria against a wide range of antibiotics necessitates discovering novel unconventional… Expand
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2011
2011
The present study has carried out safety evaluations on an ethanolic extract of red cabbage (RC) leaves in terms of acute and… Expand
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2008
2008
To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared… Expand
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Highly Cited
2007
Highly Cited
2007
The protective action against oxidative stress of red cabbage (Brassica oleracea) extract was investigated. Diabetes was induced… Expand
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