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ISSN
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Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks
(Articles)
Filomena Nazzaro
,
Federica Cardinale
,
Autilia Cozzolino
,
Tiziana Granese
,
Florinda Fratianni
Food and Nutrition Sciences
Vol.5 No.12
,June 26, 2014
DOI:
10.4236/fns.2014.512124
4,977
Downloads
6,836
Views
Citations
This article belongs to the Special Issue on
Functional Food
Effect of Ammonium- and Potassium-Loaded Zeolite on Kale (
Brassica alboglabra
) Growth and Soil Property
(Articles)
Junxi Li
,
Chido Wee
,
Bokyoon Sohn
American Journal of Plant Sciences
Vol.4 No.10
,October 9, 2013
DOI:
10.4236/ajps.2013.410245
4,857
Downloads
7,366
Views
Citations
Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale
(Articles)
Talwinder S. Kahlon
,
Roberto J. Avena-Bustillos
,
Mei-Chen M. Chiu
Food and Nutrition Sciences
Vol.9 No.4
,April 26, 2018
DOI:
10.4236/fns.2018.94026
718
Downloads
1,597
Views
Citations
A Miniature Sensor for Measuring Reflectance, Relative Humidity, and Temperature: A Greenhouse Example
(Articles)
Reginald S. Fletcher
,
Daniel K. Fisher
Agricultural Sciences
Vol.9 No.11
,November 30, 2018
DOI:
10.4236/as.2018.911106
1,363
Downloads
3,140
Views
Citations
High Protein Gluten Free Snack Foods Based on Whole Grain Flour and Vegetables
(Articles)
Talwinder S. Kahlon
,
Ronald P. Haff
,
Jenny L. Brichta
Food and Nutrition Sciences
Vol.12 No.5
,May 11, 2021
DOI:
10.4236/fns.2021.125031
418
Downloads
1,185
Views
Citations
Mackinneyella
(Morozova and Lisitsyn, 1996) Fenestrate Genus Described for the First Time from the Devonian Deposits
(Articles)
Hamed Yarahmadzahi
,
Andrej Ernst
,
Zoya Tolokonnikova
,
Behrooz Sahebzadeh
Open Journal of Geology
Vol.3 No.4
,July 24, 2013
DOI:
10.4236/ojg.2013.34034
3,382
Downloads
5,217
Views
Citations
The Agronomic Techniques as Determinants of the Phenolic Content and the Biological Antioxidant Effect of Palm-Tree Kale
(Articles)
Francesca Danesi
,
Veronica Valli
,
Simona Elementi
,
Luigi Filippo D’Antuono
Food and Nutrition Sciences
Vol.5 No.1
,January 7, 2014
DOI:
10.4236/fns.2014.51001
3,792
Downloads
5,668
Views
Citations
This article belongs to the Special Issue on
In vitro
Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation
(Articles)
Talwinder S. Kahlon
,
Rebecca R. Milczarek
,
Mei-Chin M. Chiu
Food and Nutrition Sciences
Vol.3 No.7
,July 2, 2012
DOI:
10.4236/fns.2012.37126
5,917
Downloads
10,476
Views
Citations
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