Results 281 to 290 of about 270,358 (309)

An overview of the perception and mitigation of astringency associated with phenolic compounds

Comprehensive Reviews in Food Science and Food Safety, 2021
Changmou Xu
exaly  

Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability

Trends in Food Science and Technology, 2021
Natalia Mikołajczak, Małgorzata Tańska, Dorota Ogrodowska   +2 more
exaly  

Phenolic Compounds

2008
M. Victoria Moreno-Arribas, M. Carmen Polo   +1 more
openaire   +1 more source

Phenolic compounds and biological rhythms: Who takes the lead?

Trends in Food Science and Technology, 2021
Anna Arola-Arnal, Jorge Ricardo Soliz Rueda, Begoña Muguerza   +2 more
exaly  

Phenolic Compounds

2009
D Pereira, P Andrade, P Valentao
openaire   +1 more source

Phenolic Compounds

2006
openaire   +2 more sources

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

Food Chemistry, 2021
Lihong Han, Xiuzhu Yu, Wenhao Li
exaly  

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Food Chemistry, 2006
Samir Samman, Kalyana Sundram
exaly  

Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles

Trends in Food Science and Technology, 2020
Seid Mahdi Jafari, Sara Khoshnoudi, Niloufar Sharif   +2 more
exaly  

Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives

Food Chemistry, 2013
Taha Rababah, Muhammad Alu'Datt, Khalil Ereifej   +2 more
exaly