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Enzymes-assisted green ultrasonic extraction with UPLC-DAD quantification of phenolic compounds in chia seeds with a comparative evaluation based on geographical origins. [PDF]

Ultrason Sonochem
Ahmad R, Alqathama A, Aldholmi M, Alkawi M, Alnaeem F, Khan M, Algarzai M, Amir M, Riaz M.   +8 more
europepmc   +1 more source

Seaweed phenolic compounds: Relationship with antioxidant activity and application in different food products. [PDF]

Food Chem X
Golmakani MT, Alavi SN, Sabet Sarvestani F, Shaabani S, Ibáñez E.   +4 more
europepmc   +1 more source

Optimising Olive Leaf Phenolic Compounds: Cultivar and Temporal Interactions. [PDF]

Plants (Basel)
Pasković I, Franić M, Chatzistathis T, Pongrac P, Žurga P, Majetić Germek V, Palčić I, Goreta Ban S, Zakraoui M, Marcelić Š, Mravlje J, Kaliterna J, Polić Pasković M.   +12 more
europepmc   +1 more source

Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging. [PDF]

Foods
Zhang Y, Zhang Q, Liu J, Nan Y, Cheng X, Fang Y, Sun X, Li J.   +7 more
europepmc   +1 more source

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Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Comprehensive Reviews in Food Science and Food Safety, 2023
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds.
Margaret A Brennan, Sushil Dhital, Charles S Brennan   +2 more
exaly   +2 more sources

Phenolic Compounds

Bioactive Compounds, 2019
Phenolic compounds are the most abundant antioxidants in the human diet. They have a considerable structural diversity, characterized by the hydroxyl groups on aromatic rings.
Laura A. de la Rosa, Jesús Omar Moreno-Escamilla, Joaquín Rodrigo-García, Emilio Alvarez-Parrilla   +3 more
semanticscholar   +3 more sources