Results 321 to 330 of about 6,515,835 (350)

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.

Food Chemistry, 2018
Yafang Shao, Zhanqiang Hu, Yonghong Yu, Ren-xiang Mou, Zhi-wei Zhu, T. Beta   +5 more
semanticscholar   +1 more source

Enhanced physicochemical and functional properties of collagen films cross-linked with laccase oxidized phenolic acids for active edible food packaging

Food Chemistry, 2022
ChangKai Yang, Guoying Li
exaly  

Bioactivity of phenolic acids: Metabolites versus parent compounds: A review

Food Chemistry, 2015
Sandrina A Heleno, Anabela Martins, Maria-Joao R P Queiroz   +2 more
exaly  

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

Journal of Agricultural and Food Chemistry, 2008
Peter R Shewry, Jane L Ward
exaly  

Phenols and Phenolic Acids

1989
openaire   +1 more source

Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

Research in Microbiology, 2010
Carolina Cueva, M Victoria Moreno-Arribas, Gerald F Bills   +2 more
exaly  

The distribution of phenolic acids in rice

Food Chemistry, 2004
Christopher L Blanchard
exaly  

Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis

Food Chemistry, 2002
Mirella Nardini, Fausta Natella
exaly  

Determination of free and bound phenolic acids in beer

Food Chemistry, 2004
Mirella Nardini, Andrea Ghiselli
exaly  

Phenolic acids in potatoes, vegetables, and some of their products

Journal of Food Composition and Analysis, 2007
Pirjo Mattila
exaly