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Insoluble-Bound Phenolics in FoodNutritional properties of the largest bamboo fruit Melocanna baccifera and its ecological significanceEffects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red WheatThe Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity.Improved release and metabolism of flavonoids by steered fermentation processes: a review.Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu.Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review.Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers.Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds.Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions.Evaluation of Minerals, Phytochemical Compounds and Antioxidant Activity of Mexican, Central American, and African Green Leafy Vegetables.Phenolic Compositions and Antioxidant Properties in Bark, Flower, Inner Skin, Kernel and Leaf Extracts of Castanea crenata Sieb. et ZuccPhenolic compounds participating in mulberry juice sediment formation during storage.An improved microscale method for extraction of phenolic acids from maize.Effect of low temperature plasma on the functional properties of basmati rice flour.Molecular cloning, purification, and characterization of a novel thermostable cinnamoyl esterase from Lactobacillus helveticus KCCM 11223.Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health.Accumulation pattern of endogenous cytokinins and phenolics in different organs of 1-year-old cytokinin pre-incubated plants: implications for conservation.Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts.Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize.Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolor L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis.The Nutritional and Phytochemical Composition of the Indigenous Australian Pindan Walnut (Terminalia cunninghamii) Kernels.Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks.In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L.Heat treatment as postharvest tool for improving quality in extra-early nectarines.Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds.Intestinal Permeability and Cellular Antioxidant Activity of Phenolic Compounds from Mango (Mangifera indica cv. Ataulfo) Peels.Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols.Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.Cytotoxic and Immunomodulatory Potential Activity of Physalis peruviana Fruit Extracts on Cervical Cancer (HeLa) and Fibroblast (L929) Cells.Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems.Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple.Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato.Antioxidant Activities of Selected Berries and Their Free, Esterified, and Insoluble-Bound Phenolic Acid Contents.Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects.Antioxidant Activity of Hibiscus sabdariffa Extracts Incorporated in an Emulsion System Containing Whey Proteins: Oxidative Stability and Polyphenol–Whey Proteins InteractionsVariability and Chemical Composition of Aerials Parts ofVerbena minutifloraThe Use of Microwave and Pulsed Electric Field as a Pretreatment Step in Ultrasonic Extraction of Polyphenols from Defatted Hemp Seed Cake (Cannabis sativa) Using Response Surface Methodology
P2860
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P2860
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh
2013年學術文章
@zh-hant
name
Bound phenolics in foods, a review.
@en
type
label
Bound phenolics in foods, a review.
@en
prefLabel
Bound phenolics in foods, a review.
@en
P2093
P1433
P1476
Bound phenolics in foods, a review.
@en
P2093
Beatriz A Acosta-Estrada
Janet A Gutiérrez-Uribe
Sergio O Serna-Saldívar
P356
10.1016/J.FOODCHEM.2013.11.093
P577
2013-11-27T00:00:00Z