Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
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Phenolic compounds as cultivar- and variety-distinguishing factors in some plant productsRoots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health BenefitsCharacterization of Chemical Compounds with Antioxidant and Cytotoxic Activities in Bougainvillea x buttiana Holttum and Standl, (var. Rose) ExtractsExtraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents.Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract.Masquelier's grape seed extract: from basic flavonoid research to a well-characterized food supplement with health benefitsA review of polyphenolics in oak woods.Complexity and health functionality of plant cell wall fibers from fruits and vegetables.Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organsSecondary metabolites constituents and antioxidant, anticancer and antibacterial activities of Etlingera elatior (Jack) R.M.Sm grown in different locations of Malaysia.Antioxidant and antiproliferative activities of anthocyanin/ellagitannin-enriched extracts from Syzygium cumini L. (Jamun, the Indian Blackberry)Nutritional Characterization and Phenolic Profiling of Moringa oleifera Leaves Grown in Chad, Sahrawi Refugee Camps, and Haiti.Voltammetric determination of polyphenolic content in pomegranate juice using a poly(gallic acid)/multiwalled carbon nanotube modified electrode.Optimization of Extraction Conditions for Maximal Phenolic, Flavonoid and Antioxidant Activity from Melaleuca bracteata Leaves Using the Response Surface MethodologyMorinda citrifolia L. fruit extracts modulates H2O2-induced oxidative stress in human liposarcoma SW872 cells.Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.Extraction and analysis of polyphenols: recent trends.Germination of cereal grains as a way to improve the nutritional value: a review.The impact of milling and thermal processing on phenolic compounds in cereal grains.Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems.The absorption, distribution, metabolism and excretion of procyanidins.Photoprotective effects of cranberry juice and its various fractions against blue light-induced impairment in human retinal pigment epithelial cells.Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms.Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times.Phytochemicals in whole grain wheat and their health-promoting effects.Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.Evaluation of nutritional composition and antioxidant properties of underutilized Ficus talboti King fruit for nutraceuticals and food supplements.Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower.Antioxidant and antimicrobial activities of solvent fractions of Vernonia cinerea (L.) Less leaf extract.The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extractsPolyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and CouscousThe free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume.Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork PattiesPhysico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting.Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaIn vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruitsPredicting retention times of naturally occurring phenolic compounds in reversed-phase liquid chromatography: a Quantitative Structure-Retention Relationship (QSRR) approach.Antioxidant activity of various extracts of selected gourd vegetables.Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis.
P2860
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P2860
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh
2006年學術文章
@zh-hant
name
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@ast
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@en
type
label
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@ast
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@en
prefLabel
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@ast
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@en
P1476
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
@en
P2093
Fereidoon Shahidi
Marian Naczk
P304
P356
10.1016/J.JPBA.2006.04.002
P577
2006-06-06T00:00:00Z