Zeitschriftenartikel zum Thema „Phenolics and antioxidant capacity“
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Gan, Ren-You, Wing-Yee Lui, Ming-Fu Wang, Harold Corke und Zhong-Quan Sui. „Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination“. Functional Foods in Health and Disease 6, Nr. 8 (30.08.2016): 519. http://dx.doi.org/10.31989/ffhd.v6i8.273.
Der volle Inhalt der QuelleTuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely und Tran Dang Xuan. „Antioxidant Capacity and Phenolic Contents of Three Quercus Species“. International Letters of Natural Sciences 54 (Mai 2016): 85–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.54.85.
Der volle Inhalt der QuelleHowell, A., W. Kalt, J. C. Duy, C. F. Forney und J. E. McDonald. „Horticultural Factors Affecting Antioxidant Capacity of Blueberries and other Small Fruit“. HortTechnology 11, Nr. 4 (Januar 2001): 523–28. http://dx.doi.org/10.21273/horttech.11.4.523.
Der volle Inhalt der QuelleYe, Lingxu, Sumei Zhou, Liya Liu, Lei Liu, Daniel L. E. Waters, Kui Zhong, Xianrong Zhou, Xiaojun Ma und Xingxun Liu. „Phenolic Compounds and Antioxidant Capacity of Brown Rice in China“. International Journal of Food Engineering 12, Nr. 6 (01.08.2016): 537–46. http://dx.doi.org/10.1515/ijfe-2015-0346.
Der volle Inhalt der QuelleTuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely und Tran Dang Xuan. „Antioxidant Capacity and Phenolic Contents of Three <i>Quercus</i> Species“. International Letters of Natural Sciences 54 (11.05.2016): 85–99. http://dx.doi.org/10.56431/p-u66fhw.
Der volle Inhalt der QuelleWu, Shutian, Runhong Mo, Ruohui Wang, Qingyang Li, Danyu Shen und Yihua Liu. „Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin“. Foods 12, Nr. 4 (15.02.2023): 825. http://dx.doi.org/10.3390/foods12040825.
Der volle Inhalt der QuelleTusevski, Oliver, Aneta Kostovska, Ana Iloska, Ljubica Trajkovska und Sonja Simic. „Phenolic production and antioxidant properties of some Macedonian medicinal plants“. Open Life Sciences 9, Nr. 9 (01.09.2014): 888–900. http://dx.doi.org/10.2478/s11535-014-0322-1.
Der volle Inhalt der QuelleOrphanides, A., V. Goulas und V. Gekas. „Effect of drying method on the phenolic content and antioxidant capacity of spearmint“. Czech Journal of Food Sciences 31, No. 5 (09.09.2013): 509–13. http://dx.doi.org/10.17221/526/2012-cjfs.
Der volle Inhalt der QuelleMiletić, N., B. Popović, O. Mitrović, M. Kandić und A. Leposavić. „Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia “. Czech Journal of Food Sciences 32, No. 4 (29.07.2014): 360–98. http://dx.doi.org/10.17221/166/2013-cjfs.
Der volle Inhalt der QuelleSawicki, Tomasz, Monika Jabłońska, Anna Danielewicz und Katarzyna E. Przybyłowicz. „Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements“. Molecules 29, Nr. 9 (02.05.2024): 2101. http://dx.doi.org/10.3390/molecules29092101.
Der volle Inhalt der QuelleZilic, Sladjana, Vesna Hadzi-Taskovic-Sukalovic, Dejan Dodig, Vuk Maksimovic und Vesna Kandic. „Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes“. Genetika 45, Nr. 1 (2013): 87–100. http://dx.doi.org/10.2298/gensr1301087z.
Der volle Inhalt der QuelleSuna, Senem, Gülşah Özcan-Sinir, Canan Tamer, Bige İncedayi und Ömer Çopur. „Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage“. Beverages 4, Nr. 3 (16.07.2018): 50. http://dx.doi.org/10.3390/beverages4030050.
Der volle Inhalt der QuelleGao, Huaqi, Meimei Guo, Liqin Wang, Cui Sun und Lingxia Huang. „Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS“. Antioxidants 11, Nr. 9 (07.09.2022): 1764. http://dx.doi.org/10.3390/antiox11091764.
Der volle Inhalt der QuelleMitic, Milan, Mirjana Obradovic, Danijela Kostic, Danijela Naskovic und Ruzica Micic. „Phenolics content and antioxidant capacity of commercial red fruit juices“. Chemical Industry 65, Nr. 5 (2011): 611–19. http://dx.doi.org/10.2298/hemind110418042m.
Der volle Inhalt der QuelleMitic, Milan, Mirjana Obradovic, Danijela Kostic, Ruzica Micic und Emilija Pecev. „Polyphenol content and antioxidant activity of sour cherries from Serbia“. Chemical Industry and Chemical Engineering Quarterly 18, Nr. 1 (2012): 53–62. http://dx.doi.org/10.2298/ciceq110701046m.
Der volle Inhalt der QuelleMehta, Jignasu P., Chirag R. Fultariya, Pravin H. Parmar, Solhil H. Vadia und Balubhai A. Golkiya. „Evaluation of Phenolic Content and Antioxidant Capacity ofEleusine coracana(L.)“. E-Journal of Chemistry 9, Nr. 4 (2012): 2089–96. http://dx.doi.org/10.1155/2012/792372.
Der volle Inhalt der QuellePrasad, Nagendra, Bao Yang, Kin Weng Kong, Hock Eng Khoo, Jian Sun, Azrina Azlan, Amin Ismail und Zulfiki Bin Romli. „Phytochemicals and Antioxidant Capacity fromNypa fruticansWurmb. Fruit“. Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/154606.
Der volle Inhalt der QuelleKalt, W., C. Lawand und C. F. Forney. „036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities“. HortScience 35, Nr. 3 (Juni 2000): 394C—394. http://dx.doi.org/10.21273/hortsci.35.3.394c.
Der volle Inhalt der QuelleMohammed, Messaoudi, und Merah Maroua. „Phytochemicals Levels and Antioxidant Capacities of Figs Flowers Fruits“. Nepal Journal of Biotechnology 8, Nr. 1 (31.07.2020): 29–35. http://dx.doi.org/10.3126/njb.v8i1.30207.
Der volle Inhalt der QuelleZhao, Yunyun, Chong Xie, Pei Wang, Zhenxin Gu und Runqiang Yang. „GABA Regulates Phenolics Accumulation in Soybean Sprouts under NaCl Stress“. Antioxidants 10, Nr. 6 (21.06.2021): 990. http://dx.doi.org/10.3390/antiox10060990.
Der volle Inhalt der QuelleCruz-Carrión, Álvaro, Ma Josefina Ruiz de Azua, Begoña Muguerza, Miquel Mulero, Francisca Isabel Bravo, Anna Arola-Arnal und Manuel Suarez. „Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity“. Plants 12, Nr. 1 (01.01.2023): 183. http://dx.doi.org/10.3390/plants12010183.
Der volle Inhalt der QuelleDAVARYNEJAD, Gholamhossein, Éva STEFANOVITS-BÁNYAI und Peter Tamas NAGY. „Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars“. Notulae Scientia Biologicae 4, Nr. 4 (06.11.2012): 62–66. http://dx.doi.org/10.15835/nsb448287.
Der volle Inhalt der QuelleFariña, Emiliana, Hellen Daghero, Mariela Bollati-Fogolín, Eduardo Boido, Jorge Cantero, Mauricio Moncada-Basualto, Claudio Olea-Azar, Fabio Polticelli und Margot Paulino. „Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces“. Molecules 28, Nr. 9 (05.05.2023): 3909. http://dx.doi.org/10.3390/molecules28093909.
Der volle Inhalt der QuelleGonçalves, Gilma A. S., Nathane S. Resende, Elisângela E. N. Carvalho, Jaime V. de Resende und Eduardo V. de B Vilas Boas. „Effect of Processing and Frozen Storage on the Phenolic Profile, Bioative Compounds, Antioxidant Capacity, and Enzymatic Activity of Mangaba Pulp“. Current Nutrition & Food Science 15, Nr. 1 (13.03.2019): 48–60. http://dx.doi.org/10.2174/1573401313666171004144858.
Der volle Inhalt der QuelleNinfali, Paolino, Gloria Mea, Samantha Giorgini, Marco Rocchi und Mara Bacchiocca. „Antioxidant capacity of vegetables, spices and dressings relevant to nutrition“. British Journal of Nutrition 93, Nr. 2 (Februar 2005): 257–66. http://dx.doi.org/10.1079/bjn20041327.
Der volle Inhalt der QuelleZhou, Lin, Xiaohui Lin, Arshad Mehmood Abbasi und Bisheng Zheng. „Phytochemical Contents and Antioxidant and Antiproliferative Activities of Selected Black and White Sesame Seeds“. BioMed Research International 2016 (2016): 1–9. http://dx.doi.org/10.1155/2016/8495630.
Der volle Inhalt der QuelleLi, Ting, Wenjun Wu, Jianming Zhang, Qinghang Wu, Shenlong Zhu, Erli Niu, Shengfeng Wang, Chengying Jiang, Daqun Liu und Chengcheng Zhang. „Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses“. Antioxidants 12, Nr. 12 (23.11.2023): 2033. http://dx.doi.org/10.3390/antiox12122033.
Der volle Inhalt der QuelleBajpai, Monika, Madhusudan S und Sibi G. „Standardized method to extract phenolic compounds from Lagerstroemia speciosa L. (Jarul) for enhanced antioxidant activity“. Journal of Applied and Natural Science 13, Nr. 3 (15.09.2021): 1041–47. http://dx.doi.org/10.31018/jans.v13i3.2870.
Der volle Inhalt der QuelleYulianti, Wina, Farida Laila, Rina Martini, Gilang Ayuningtyas, Atep Dian Supardan, Tekad Urip Pambudi Sujarnoko, Faranita Ratih Listiasari und Andien Kusumaningtyas. „Effect of solvent polarity on total phenolic, antioxidant and antibacterial capacity of cherry leaves (Muntingia calabura L.)“. E3S Web of Conferences 454 (2023): 02024. http://dx.doi.org/10.1051/e3sconf/202345402024.
Der volle Inhalt der QuelleTeixeira, João David, Ana Rita Soares Mateus, Claudia Sanchez, Pier Parpot, Carina Almeida und Ana Sanches Silva. „Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications“. Foods 12, Nr. 7 (05.04.2023): 1537. http://dx.doi.org/10.3390/foods12071537.
Der volle Inhalt der QuelleEstivi, Lorenzo, Silvia Grassi, Luis Briceño-Berrú, Patricia Glorio-Paulet, Felix Camarena, Alyssa Hidalgo und Andrea Brandolini. „Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds“. Processes 10, Nr. 8 (18.08.2022): 1637. http://dx.doi.org/10.3390/pr10081637.
Der volle Inhalt der QuelleZhang, Xiaoxiao, Daniela D. Herrera-Balandrano, Wuyang Huang, Zhi Chai, Trust Beta, Jing Wang, Jin Feng und Ying Li. „Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China“. Foods 10, Nr. 9 (04.09.2021): 2095. http://dx.doi.org/10.3390/foods10092095.
Der volle Inhalt der QuelleHu, Xiaoping, Yuting Chen, Jincheng Dai, Linling Yao und Lu Wang. „Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity“. Antioxidants 11, Nr. 7 (18.07.2022): 1390. http://dx.doi.org/10.3390/antiox11071390.
Der volle Inhalt der QuelleKoczka, Noémi, Éva Stefanovits-Bányai und Attila Ombódi. „Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species“. Medicines 5, Nr. 3 (04.08.2018): 84. http://dx.doi.org/10.3390/medicines5030084.
Der volle Inhalt der QuelleLiao, Xiaoxi, Phillip Greenspan und Ronald B. Pegg. „Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries“. Molecules 26, Nr. 13 (30.06.2021): 4001. http://dx.doi.org/10.3390/molecules26134001.
Der volle Inhalt der QuelleKolarov, Radenka, Marijana Peić Tukuljac, Aliaksandr Kolbas, Natalia Kolbas, Goran Barać, Vladislav Ognjanov, Mirjana Ljubojević und Dejan Prvulović. „Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits“. Acta Horticulturae et Regiotecturae 24, Nr. 2 (01.11.2021): 119–26. http://dx.doi.org/10.2478/ahr-2021-0033.
Der volle Inhalt der QuelleZhang, Leilei, Erika Martinelli, Biancamaria Senizza, Begoña Miras-Moreno, Evren Yildiztugay, Busra Arikan, Fevzi Elbasan et al. „The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce“. Plants 10, Nr. 7 (16.07.2021): 1457. http://dx.doi.org/10.3390/plants10071457.
Der volle Inhalt der QuellePetreska, Jasmina, Marina Stefova, Federico Ferreres, Diego A. Moreno, Francisco A. Tomás-Barberán, Gjose Stefkov, Svetlana Kulevanova und Angel Gil-Izquierdo. „Dietary Burden of Phenolics per Serving of “Mountain Tea” (Sideritis) from Macedonia and Correlation to Antioxidant Activity“. Natural Product Communications 6, Nr. 9 (September 2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600924.
Der volle Inhalt der QuelleFujimoto, Taiki, und Hiroaki Gotoh. „Feature Selection for the Interpretation of Antioxidant Mechanisms in Plant Phenolics“. Molecules 28, Nr. 3 (02.02.2023): 1454. http://dx.doi.org/10.3390/molecules28031454.
Der volle Inhalt der QuelleKalt, W., C. F. Forney und J. McDonald. „Changes in Fruit Phenolic Composition and Antioxidant Capacity during Storage“. HortScience 33, Nr. 3 (Juni 1998): 469b—469. http://dx.doi.org/10.21273/hortsci.33.3.469b.
Der volle Inhalt der QuelleKalmykova, A. D., E. N. Yakupova, F. A. Bekmuratova, I. M. Fitsev und G. K. Ziyatdinova. „Evaluation of the Antioxidant Properties and GC-MSD Analysis of Commercial Essential Oils from Plants of the Lamiaceae Family“. Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki 165, Nr. 1 (2023): 94–117. http://dx.doi.org/10.26907/2542-064x.2023.1.94-117.
Der volle Inhalt der QuelleJiang, Qinzhang, Shengwei Wang, Yuzhe Yang, Jinxin Luo, Ruili Yang und Wu Li. „Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)“. Foods 12, Nr. 14 (16.07.2023): 2718. http://dx.doi.org/10.3390/foods12142718.
Der volle Inhalt der QuelleCornamusaz, Rita, Francisco Luz, Pedro de Oliveira, Margarida Moncada und Madalena da Câmara. „Study of the Phenolic Content and the Antioxidant Capacity of Rubus idaeus L. Genotypes within the Development of a National Cultivar“. Medical Sciences Forum 5, Nr. 1 (22.07.2021): 41. http://dx.doi.org/10.3390/msf2021005041.
Der volle Inhalt der QuellePatras, Antoanela. „Effects of Development Stage and Sodium Salts on the Antioxidant Properties of White Cabbage Microgreens“. Agriculture 11, Nr. 3 (28.02.2021): 200. http://dx.doi.org/10.3390/agriculture11030200.
Der volle Inhalt der QuelleŞengül-Binat, Hafizenur, und Ayşegül Kırca Toklucu. „Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)“. International Food Research Journal 30, Nr. 6 (20.12.2023): 1421–36. http://dx.doi.org/10.47836/ifrj.30.6.06.
Der volle Inhalt der QuelleRoumeliotis, Constantinos, Anastasios S. Siomos und Dimitrios Gerasopoulos. „Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period“. Nitrogen 2, Nr. 1 (13.01.2021): 18–29. http://dx.doi.org/10.3390/nitrogen2010002.
Der volle Inhalt der QuelleVasquez-Rojas, Wilson Valerio, Diego Martín Hernández, María Pilar Cano und Tiziana Fornari Reali. „Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product“. Trends in Sciences 20, Nr. 8 (01.04.2023): 5457. http://dx.doi.org/10.48048/tis.2023.5457.
Der volle Inhalt der QuelleDuangpapeng, Prakasit, Abil Dermail und Khundej Suriharn. „Phenolics, anthocyanins, and antioxidant capacity in the tassels of purple waxy corn: Effects of temperature and time during storage“. AIMS Agriculture and Food 9, Nr. 1 (2023): 69–83. http://dx.doi.org/10.3934/agrfood.2024005.
Der volle Inhalt der QuelleKolar, Firdose R., Vinutadivya Nirmanik, Annapurna Kagawad, Laxmi Angadi und Babu R. Lamani. „Comparative study on phenolic content, flavonoid content, and antioxidant activities of five species of the genus Phaseolus“. International Journal of Plant Based Pharmaceuticals 2, Nr. 1 (10.02.2022): 136–44. http://dx.doi.org/10.62313/ijpbp.2022.24.
Der volle Inhalt der QuelleGuijarro-Real, Carla, Jaime Prohens, Adrian Rodriguez-Burruezo, Ana María Adalid-Martínez, M. Pilar López-Gresa und Ana Fita. „Wild edible fool’s watercress, a potential crop with high nutraceutical properties“. PeerJ 7 (01.02.2019): e6296. http://dx.doi.org/10.7717/peerj.6296.
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