Results 101 to 110 of about 1,812,538 (146)

Comprehensive review on cannabis seed phenolic compounds from extraction to functional applications. [PDF]

J Cannabis Res
Benkirane C, El Ati R, Abid M, Nkengurutse J, Serghini-Caid H, Elamrani A, Mansouri F.   +6 more
europepmc   +1 more source

Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell Disintegration. [PDF]

J Food Sci
Puzovic A, Rinaldi M, Mikulic-Petkovsek M.   +2 more
europepmc   +1 more source

Phenolic compounds and chemotherapeutic agents differentially regulate P2X receptor subtypes in malignant melanoma. [PDF]

Purinergic Signal
Sen S, Celik S.
europepmc   +1 more source

Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking. [PDF]

Molecules
Mittova V, Tsetskhladze ZR, Motsonelidze N, Palumbo R, Roviello GN.   +4 more
europepmc   +1 more source

Recovery of Phenolic Compounds From Babassu Mesocarp Flour Using Pressurized Liquid Extraction. [PDF]

Plant Foods Hum Nutr
Borges LA, de Melo RPF, Barbosa LD, Martínez J, Hantao LW, Ramos KK, Efraim P.   +6 more
europepmc   +1 more source

ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice. [PDF]

Food Chem X
Yıkmış S, Tokatlı Demirok N, Duman Altan A, Pacal I, Türkol M, Tokatlı N, Pacal N, Abdi G, Aadil RM.   +8 more
europepmc   +1 more source

Chemical Composition and Biological Activity of Phenolic Compounds and Carotenoids Extracted from Yellow-Purple Polignano Carrots. [PDF]

Foods
Cefola M, Moccia S, Carbone V, Minasi P, Pace B, Palumbo M, Russo GL, Russo M.   +7 more
europepmc   +1 more source

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Bioavailability of Phenolic Compounds

Critical Reviews in Food Science and Nutrition, 2004
Phenolic compounds in foods originate from one of the main classes of secondary metabolites in plants. They are essential for the growth and reproduction of plants, and are produced as a response for defending injured plants against pathogens. In recent years, there is a growing interest in phenolic compounds and their presumed role in the prevention ...
Sibel Karakaya
exaly   +3 more sources

Simple phenol and phenolic compounds in food flavor

C R C Critical Reviews in Food Science and Nutrition, 1978
Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.
Joseph A. Maga, Ira Katz
openaire   +2 more sources

Biodegradation of chlorinated phenolic compounds

Biotechnology Advances, 1996
Chlorophenolic compounds are generated from a number of industrial manufacturing processes including pulp and paper manufacture. These compounds are found to be toxic and recalcitrant and hence their discharge into the environment must be regulated. Slow and partial degradation of chlorophenols under aerobic and anaerobic natural environment has been ...
A P, Annachhatre, S H, Gheewala
openaire   +2 more sources