BQC-Reference: eBQC Natural ingredients | eBQC0201


  • Petrova P, Arsov A, Ivanov I, et al. 2021. “New Exopolysaccharides Produced by Bacillus licheniformis 24 Display Substrate-Dependent Content and Antioxidant Activity” Microorganisms 9, 2127.
  • del Mar Rivas-Chacón L, Yanes-Díaz J, de Lucas B, Riestra-Ayora J.I., et al. 2022. “Preventive Effect of Cocoa Flavonoids via Suppression of Oxidative Stress-Induced Apoptosis in Auditory Senescent Cells”. Antioxidants, 11, 1450. DOI: 10.3390/antiox11081450
  • Ericson J. A, Venter L, Welford M. R, Kumanan, K, Alfaro A. C, & Ragg N. L. 2022. “Effects of seawater temperature and acute Vibrio sp. challenge on the haemolymph immune and metabolic responses of adult mussels (Perna canaliculus)”. Fish & Shellfish Immunology. DOI: 10.1016/j.fsi.2022.08.015
  • Guido Mangione, Margherita Caccamo, Vita Maria Marino, Giovanni Marino, Giuseppe Licitra,
    Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics, Journal of Dairy Science,Volume 106, Issue 12,2023,Pages 8375-8388,ISSN 0022-0302,