4.7 Article

Evaluation of the QuEChERS method for the determination of phenolic compounds in yellow (Brassica alba), brown (Brassica juncea), and black (Brassica nigra) mustard seeds

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Chemistry, Applied

Polyphenols and their applications: An approach in food chemistry and innovation potential

Fabio Fernandes de Araujo et al.

Summary: Polyphenols are naturally occurring compounds present in fruits and vegetables, with various biological effects and industrial applications. Adequate intake of polyphenols can help prevent diseases and improve the properties of starch, as well as contribute to innovation in different technological fields.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

Ivanor Zardo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Chemistry, Multidisciplinary

Modified QuEChERS method for phenolic compounds determination in mustard greens (Brassica juncea) using UHPLC-MS/MS

Antonio Eduardo Nicacio et al.

ARABIAN JOURNAL OF CHEMISTRY (2020)

Review Food Science & Technology

Phenolic acids from vegetables: A review on processing stability and health benefits

Havalli Bommegowda Rashmi et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Chemistry, Analytical

QuEChERS - Fundamentals, relevant improvements, applications and future trends

Rosa Perestrelo et al.

ANALYTICA CHIMICA ACTA (2019)

Article Agriculture, Multidisciplinary

Identification and Quantitation of Furocoumarins in Popularly Consumed Foods in the US Using QuEChERS Extraction Coupled with UPLC-MS/MS Analysis

Melissa M. Melough et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Cell Biology

Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and Aging

Chunye Chen

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2016)

Review Chemistry, Applied

Bioactivity of phenolic acids: Metabolites versus parent compounds: A review

Sandrina A. Heleno et al.

FOOD CHEMISTRY (2015)

Review Food Science & Technology

Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity

Neda Niciforovic et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Food Science & Technology

Identification and quantification of canolol and related sinapate precursors in Indian mustard oils and Canadian mustard products

Usha Thiyam-Hollaender et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Antioxidant activity of phenolic compounds from canola (Brassica napus) seed

Hyun-Il Jun et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2014)

Article Plant Sciences

Antioxidants from defatted Indian Mustard (Brassica Juncea) protect biomolecules against in vitro oxidation

Anita Dua et al.

PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS (2014)

Article Food Science & Technology

Antioxidant Extraction from Mustard (Brassica juncea) Seed Meal Using High-Intensity Ultrasound

Jeremiah Dubie et al.

JOURNAL OF FOOD SCIENCE (2013)

Article Chemistry, Applied

New insights into antioxidant activity of Brassica crops

P. Soengas et al.

FOOD CHEMISTRY (2012)

Article Multidisciplinary Sciences

Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

Fahad Mohammed Al-Jasass et al.

SCIENTIFIC WORLD JOURNAL (2012)

Review Biochemistry & Molecular Biology

The chemical diversity and distribution of glucosinolates and isothiocyanates among plants

JW Fahey et al.

PHYTOCHEMISTRY (2001)