id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1116	Madardam, Juwainee; Wattanachant, Saowakon; Yupanqui, Chutha Takahashi	Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous	2023		.htm	text/html	634	18	24	Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous  crispy vegetables. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively).	cache/ffhd-1116.htm	txt/ffhd-1116.txt