35,160 results on '"PHENOLIC COMPOUNDS"'
Search Results
202. HPLC-Mass spectrometry analysis of phenolics comparing traditional bilberry and blueberry liqueurs
203. Bioactive compounds recovery by freeze concentration process from winemaking by-product
204. D-cysteine desulfhydrase silence influences the level of sugar, organic acid, carotenoids, and polyphenols in tomato fruit
205. Safety assessment of European cranberrybush (Viburnum opulus L.) fruit juice: Acute and subacute oral toxicity
206. Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil
207. Rapid and simultaneous quantification of phenolic compounds in peanut (Arachis hypogaea L.) seeds using NIR spectroscopy coupled with multivariate calibration
208. The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines
209. Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review
210. Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used
211. Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
212. Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging
213. Technological strategies for the use of plant-derived compounds in the preservation of fish products
214. “Botanical description, chemical composition, traditional uses and pharmacology of Citrus sinensis: An updated review”
215. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation
216. 2D excitation-emission fluorescence mapping analysis of plant food pigments
217. Obtention of fatty acids and phenolic compounds from Colombian cashew (Anacardium occidentale) nut shells using pyrolysis: towards a sustainable biodiesel production
218. Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast
219. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes
220. The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein
221. Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor
222. Phenolic compound profile and gastrointestinal action of Solanaceae fruits: Species-specific differences
223. Use of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruits
224. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties
225. Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering
226. Development of magnetic dispersive micro-solid phase extraction of four phenolic compounds from food samples based on magnetic chitosan nanoparticles and a deep eutectic supramolecular solvent
227. Ultrasonic-assisted extraction for phenolic compounds and antioxidant activity of Moroccan Retama sphaerocarpa L. leaves: Simultaneous optimization by response surface methodology and characterization by HPLC/ESI-MS analysis
228. Using plant-based compounds as preservatives for meat products: A review
229. In vivo antidiabetic effects of phenolic compounds of spinach, mustard, and cabbage leaves in mice
230. Antioxidant capacity and cytotoxic effect of an optimized extract of isabella grape (Vitis labrusca) on breast cancer cells
231. Chemical profile, antioxidant potential and toxicity of Smilax brasiliensis Sprengel (Smilacaceae) stems
232. Comparative study of phytochemical extraction using hydrogen-rich water and supercritical fluid extraction methods
233. Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin
234. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers
235. Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity
236. The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
237. Application of a hybrid large pore mesoporous silica functionalized with β-cyclodextrin as sorbent in dispersive solid-phase extraction. Toward sustainable sample preparation protocols to determine polyphenolic compounds in Arbutus unedo L. fruits by UHPLC-IT-MS/MS
238. Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential
239. The content and distribution of 18 phenolic compounds in 462 batches of edible flowers from 73 species commercially available in China
240. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
241. HPLC analysis, mycochemical contents and biological activities of two edible hypogeous ascomycetes: Tirmania nivea and Terfezia boudieri
242. Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide
243. Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins
244. Sustainable recovery of phenolic antioxidants from real olive vegetation water with natural hydrophobic eutectic solvents and terpenoids
245. Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves
246. Quick and accurate determination of hazardous phenolic compounds using CaCu2O3 nanorods based electrochemical sensor
247. Green chromatography as a novel alternative for the quality control of Serjania marginata Casar. Leaves
248. Structure-antiradical activity relationships of 25 natural antioxidant phenolic compounds from different classes
249. The role of MOF based nanocomposites in the detection of phenolic compounds for environmental remediation- A review
250. Direct wine profiling by mass spectrometry (MS): A comparison of different ambient MS approaches
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