Results 271 to 280 of about 168,485 (314)

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Journal of Agricultural and Food Chemistry, 2010
Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total
Mercurio, Meagan D., Dambergs, Robert G., Cozzolino, Daniel, Herderich, Markus J., Smith, Paul A.   +4 more
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Total phenols in enriched biscuits

2006
Biscuits are cereal based food widely consumed by all populations and therefore appropriate to be “ carrier” for different health protecting compounds. Due to well documented beneficial effects of high intake of fibres, confectionery industry offers new types of biscuits enriched with fibres of different origin.
Šebečić, Blaženka, Vitali Čepo, Dubravka, Vedrina-Dragojević, Irena   +2 more
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Total phenolics and high-performance liquid chromatography of phenolic acids of avocado

Journal of Agricultural and Food Chemistry, 1987
Repartition des phenols totaux (sous forme d'equivalent d'acide gallique) dans les feuilles, les fruits et le noyau de plusieurs varietes d'avocatier. Description d'un protocole d'identification et de dosage des acides phenoliques dans la fraction phenols ...
Andrew M. Torres, Terry Mau-Lastovicka, Ruhi Rezaaiyan   +2 more
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Phenolic compounds and total phenolic content of commercial wines

2008
Over the years, pathological implications have often been remarked in the free radicals formation in the human body, underlining how a diet rich in antioxidant substances can be able to limit oxidative damage. Free radicals are extremely harmful to living organisms to do they attack different constituents of the cell, which leads to acceleration of the
GIANNETTI, Vanessa, F. Milano, L. Recchia, TAROLA, Anna Maria   +3 more
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ORAChromatography and Total Phenolics Content of Peanut Root Extracts

Journal of Food Science, 2011
Abstract:  A large number of compounds have been reported in peanut plants. Many of these compounds are phytoalexins, which are produced by plants experiencing environmental stress and often exhibit antioxidant activity.
Kevin W, Holland, Maria, Balota, William N, Eigel, Parameswarakumar, Mallikarjunan, James M, Tanko, Kequan, Zhou, Sean F, O'Keefe   +6 more
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Total antioxidant capacity and phenolics content in fresh apricots

Acta Alimentaria, 2008
Food quality analysis addressed to the nutraceutical profile is becoming consistent highlighting the possibility to use the antioxidant capacity as further quality index of many fruit and vegetables species. In this study, the total antioxidant status of several apricot cultivars differing in ripening calendar, pomological traits and geographical ...
Leccese, A., Bartolini, S., Viti, R.
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CARBOHYDRATES AND TOTAL PHENOLIC CONTENTS OF DOMESTIC COOKED ARTICHOKE

Acta Horticulturae, 2012
Artichokes have a health-promoting potential attributed to their high antioxidant activity due to their high phenolic content, and to the presence of inulin that has prebiotic properties. Through fermentation, inulin affects bowel functions and microbial enzymes activities.
Leroy, G., Mabeau, S., Baty-Julien, C., Grongnet, Jean-François   +3 more
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Total Phenolic Content: Traditional Methods

2023
Maurício Bonatto Machado de Castilhos, Lia Lucia Sabino, Matheus Felipe de Oliveira Silva, Danieli Cristina Alves, Maria Eduarda da Mata Martins, Letícia Barbosa de Melo, Leda Atílio Pita   +6 more
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Total Carbohydrate by Phenol-Sulfuric Acid Method

2017
The phenol-sulfuric acid method is a simple and rapid colorimetric method to determine total carbohydrates in a sample. While the method detects virtually all classes of carbohydrates (mono-, di-, oligo-, and polysaccharides), the absorptivity of the different carbohydrates varies.
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Phenol-Sulfuric Acid Method for Total Carbohydrates

2003
The phenol-sulfuric acid method is a simple and rapid colorimetric method to determine total carbohydrates in a sample. The method detects virtually all classes of carbohydrates, including mono-, di-, oligo-, and polysaccharides. Although the method detects almost all carbohydrates, the absorptivity of the different carbohydrates varies. Thus, unless a
openaire   +1 more source