Results 101 to 110 of about 45,917 (167)

Primary Fermentation in Wine Production Influence on Phenolic Retention and Valorization Potential of Berry Skin By-Products. [PDF]

Plants (Basel)
Ispiryan A, Jarienė E.
europepmc   +1 more source

Increasing quality stability of jasmine tea beverage by encapsulation from protein-polysaccharide nanocomplexes. [PDF]

NPJ Sci Food
Xie H, Wang H, Huang M, Zhou Z, Gao Y, Cao QQ, Jiao Q, Ren G, Xu YQ.   +8 more
europepmc   +1 more source

Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder. [PDF]

Foods
Cheng KE, Lin LY, Chen CC, Guo JH.
europepmc   +1 more source

Differential analysis of free and bound phenolic compounds and its antioxidant activity of <i>Ficus hirta</i> Vahl. root cortex with different leaf morphotypes based on metabolomics. [PDF]

Food Chem X
Gui Q, Chen Q, Zhang Y, Zeng X, Li S, Huang J, Wang X.   +6 more
europepmc   +1 more source

Cellulose-Rich Polysaccharide Extracts with Gel-Forming Potential and Improved Antioxidant Properties from Stem (<i>Vitis vinifera</i> L.) By-Products: Ultrasound-Assisted Aqueous Extraction and Characterization. [PDF]

Gels
Comas-Serra F, Eim VS, Minjares-Fuentes R, Rodríguez-González VM, Femenia A.   +4 more
europepmc   +1 more source

In vitro digestion of custard apple pulp: bioaccessibility of phenolic compounds, bioactive amines, and effect on antioxidant potential. [PDF]

Eur J Nutr
Todescato AP, de Oliveira PF, Ávila PF, do Vale-Oliveira M, Custódio FB, Gloria MBA, Dala-Paula BM.   +6 more
europepmc   +1 more source

Total Phenolics, Total Flavonoids, Antioxidant Capacities, and Volatile Compounds Gas Chromatography-Mass Spectrometry Profiling of Moringa oleifera Ripe Seed Polar Fractions.

Pharmacogn Mag, 2018
Adebayo IA, Arsad H, Samian MR.
europepmc   +1 more source

Producing High-Quality Buckwheat Sprouts: The Combined Effects of Melatonin and UV-B Treatment. [PDF]

Foods
Tian X, Hu M, Fang W, Yin Y.
europepmc   +1 more source

Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. [PDF]

Food Chem X
Maiyah N, Kerdpiboon S, Kerr WL, Klaypradit W, Smithisukul C, Supapvanich S.   +5 more
europepmc   +1 more source

Phenolic Compounds and Derivatives in Ruminant Meat and Milk: A Systematic Review. [PDF]

J Agric Food Chem
Ahsin M, Matarneh SK, Thornton KJ, Kronberg S, Amir M, van Vliet S.   +5 more
europepmc   +1 more source