LEADER 01621nam 2200385Ia 450 001 996392228403316 005 20221108001405.0 035 $a(CKB)1000000000670484 035 $a(EEBO)2240856701 035 $a(OCoLC)11741020 035 $a(EXLCZ)991000000000670484 100 $a19850227d1671 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe ceremonies of the vacant see, or, A true relation of what passes at Rome upon the pope's death$b[electronic resource] $ewith the proceedings in the conclave, for the election of a new pope, according to the constitutions and ceremonials, as also the coronation and cavalcade /$fout of the French by J. Davies of Kidwelly 210 $aLondon $cPrinted by H.L. and R.B. for Tho. Basset$d1671 215 $a[6], 102 p. $cill 300 $aEpistle dedicatory dated: Jan 7, 1671, J. Davies. 300 $a"Translated from a French version of an unidentified work by Gregorio Leti which was subsequently incorporated in pt. 5 of his 'Il Ceremoniale historico, e politico.'" -- cf. BM 300 $aReproduction of original in Bodleian Library. 330 $aeebo-0014 606 $aPopes$xElection 606 $aPapacy 615 0$aPopes$xElection. 615 0$aPapacy. 700 $aLeti$b Gregorio$f1630-1701.$0192430 701 $aDavies$b John$f1625-1693.$01001362 801 0$bEAA 801 1$bEAA 801 2$bm/c 801 2$bWaOLN 906 $aBOOK 912 $a996392228403316 996 $aThe ceremonies of the vacant see, or, A true relation of what passes at Rome upon the pope's death$92304522 997 $aUNISA LEADER 05667nam 2201777z- 450 001 9910557728503321 005 20220111 035 $a(CKB)5400000000046038 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76468 035 $a(oapen)doab76468 035 $a(EXLCZ)995400000000046038 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAntioxidants in Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (418 p.) 311 08$a3-0365-0578-4 311 08$a3-0365-0579-2 330 $aAntioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness. 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 606 $aResearch & information: general$2bicssc 610 $a7S basic globulins 610 $aacclimatisation 610 $aacetylcholinesterase 610 $aacid-resistant capsule 610 $aanthocyanin metabolites 610 $aanthraquinone 610 $aanti-inflammatory protein 610 $aantioxidant 610 $aantioxidant activity 610 $aantioxidant defences 610 $aantioxidant peptides 610 $aantioxidant protein 610 $aantioxidants 610 $aapo-carotenals 610 $aapoptosis 610 $aapples 610 $aascorbate 610 $aascorbate-glutathione cycle 610 $aascorbic acid 610 $aavocados (Persea americana Mill.) 610 $abioaccessibility 610 $abioactive compounds 610 $abioavailability 610 $abiodiversity 610 $abiological activity 610 $abone 610 $acancer 610 $acapsaicin 610 $aCapsicum annuum L. 610 $acardioprotection 610 $acardiovascular diseases 610 $acatalase 610 $achemical reactions 610 $achlorophyll and carotenoid content 610 $achlorophyll fluorescence 610 $acolorimetry 610 $acomposite flour 610 $acyclic voltammetry 610 $acyclooxygenase 610 $acytokines 610 $adiabetes 610 $adihydrocapsaicin 610 $aDillenia indica 610 $aelement of pork carcasses 610 $aextra virgin olive oil 610 $afermentation 610 $aflavonoids 610 $afood by-products 610 $afood processing 610 $afree radical scavenging 610 $afree radicals 610 $afunctional pasta 610 $aglutathione 610 $agluten-free pasta 610 $agreen tea extract 610 $ahealthy cooking 610 $aheme oxygenase 1 (HO-1) 610 $ahepatoprotection 610 $ahome-cooking 610 $aHPLC-DAD-MS/MS 610 $ain vitro culture 610 $ain vitro gastrointestinal digestion 610 $ain vitro relative bioaccessibility 610 $ainflammatory cytokines 610 $aiNOS 610 $akombucha 610 $alegumes 610 $alimitations 610 $alipoxygenase 610 $aliver injury 610 $alow temperatures 610 $alycopene 610 $aMediterranean diet 610 $amicroencapsulation 610 $an/a 610 $aNADP-dehydrogenases 610 $anephroprotection 610 $aneuroprotection 610 $aNF?B 610 $anitric oxide 610 $anuclear factor erythroid 2-related factor 2 (Nrf2) 610 $aosteoclasts 610 $aoxidative stress 610 $aperoxidase 610 $aphenolic compounds 610 $aphenolics 610 $aplastochromanol-8 610 $apolyphenols 610 $aRAW 264.7 cells 610 $ared cabbage 610 $areducing and chelating capacity 610 $aRumex crispus 610 $arye bread 610 $aseeds 610 $askin disorders 610 $askins 610 $aspectrometric analysis 610 $aspectrophotometer 610 $astatistical analysis 610 $astevia plants 610 $asuperoxide dismutase 610 $asweet lupins group 610 $asynergy 610 $atannase 610 $atea 610 $atocochromanols 610 $atocopherols 610 $atocotrienols 610 $aUHPLC-Q-Orbitrap HRMS 610 $aultrasound 610 $aUPLC-ESI-QqQ-MS/MS 610 $aVitis vinifera 610 $awhole grain 610 $a?-carotene 615 7$aBiology, life sciences 615 7$aFood & society 615 7$aResearch & information: general 700 $aSeiquer$b Isabel$4edt$01309868 702 $aPalma$b Jose?$4edt 702 $aSeiquer$b Isabel$4oth 702 $aPalma$b Jose?$4oth 906 $aBOOK 912 $a9910557728503321 996 $aAntioxidants in Foods$93029681 997 $aUNINA