Results 81 to 90 of about 254,258 (209)
Polish Journal of Food and Nutrition Sciences, 2020 The aim of this study was to determine the profile of phenolic acids and flavonoids in red beetroot products and these compounds fate in the human body after long-term exposure to fermented red beet juice.
Natalia Płatosz +2 more
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Application of Mid-infrared spectroscopy and Partial Least-Squares Regression to predict antioxidant activity on herbal Mediterranean infusions [PDF]
, 2011 The application of infrared spectroscopy to quantify phenolic content and antioxidant activity is a new area in herbs. Recently, we demonstrated the feasibility of mid-infrared spectroscopy to predict the phenolic content in lyophilised infusions of ...
Anastasaki, Eirini +4 more
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Pretreatment of citrus by-products affects polyphenol recovery:a review [PDF]
, 2018 A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment
Bowyer, Michael C. +7 more
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, 2012 Oxidative stress can be the result of normal metabolic activity or environmental factors. Geophytes, especially the Muscari Mill. species are very important in the plant groups. Many kinds of flavonoids have been identified in Muscari Mill plants. Flavonoids have many functions in the biochemistry, physiology and ecology of plants.
Mammadov, Ramazan +2 more
openaire +2 more sources
Untargeted metabolomics reveals phenolic compound dynamics during mung bean fermentation
Food Chemistry: XThis study aimed to elucidate the changes and enrichment mechanisms of phenolic in mung beans subjected to solid-state fermentation by Aspergillus Niger. Whole mung bean seeds were fermented, the total phenolic, flavonoid content and antioxidant capacity
Shuangjing Lang +6 more
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Foods, 2019 The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated.
Samuchaya Ngamsuk +2 more
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Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition [PDF]
, 2009 The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid).
D. Šubarić +3 more
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Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes [PDF]
, 2019 The potential of selected industrial food wastes from juice and nut production including apple peel, apple pomace, pomegranate peel, pomegranate seed, chestnut shell, and black carrot pomace as resources for natural antioxidants was investigated. Soluble
Gulsunoglu, Zehra +3 more
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Shipin gongye ke-jiThe branches and leaves of 8 varieties of Lonicera japonica as materials, a high-performance liquid chromatography detection method for 8 phenolic acid components was established to determine the content characteristics of phenolic acids in the samples ...
Xiaobo XU +7 more
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Kvantitativna analiza fenolnih spojeva ljepljivog omana – Inula viscosa (L.) Ait. [PDF]
, 2009 The quantitative analysis of phenolic compounds (phenolic acids, flavonoids, total polyphenols, nontannic polyphenols and tannins) was carried out in the samples of stems, leaves and flowers of Inula viscosa.
Maleš, Željan, Šarić, Franko
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