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。The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)
Shutian Wu et al.
FOOD AND ENERGY SECURITY (2020)
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation
Merve Tomas et al.
FOOD RESEARCH INTERNATIONAL (2020)
Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation
Xinman Lou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
Bing Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Solid-liquid extraction of bioactive compounds with antioxidant potential from Alternanthera sesillis (red) and identification of the polyphenols using UHPLC-QqQ-MS/MS
Ummi Husni Aminah Mohd Hazli et al.
FOOD RESEARCH INTERNATIONAL (2019)
Identification and Quantification of Bioactive Compounds in Diaphragma juglandis Fructus by UHPLC-Q-Orbitrap HRMS and UHPLC-MS/MS
Rongxia Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree
Ali Jahanban-Esfahlan et al.
MOLECULES (2019)
Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity
Om Prakash et al.
FOOD CHEMISTRY (2019)
Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties
Karolina Pycia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Application of multivariate optimization for the selective extraction of phenolic compounds in cashew nuts (Anacardium occidentale L.)
Mikael Kelvin de Albuquerque Mendes et al.
TALANTA (2019)
Effect of extraction solvent on the phenolic compounds content and antioxidant activity of Ramon nut (Brosimum alicastrum)
V. M. Moo-Huchin et al.
CHEMICAL PAPERS (2019)
Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)
Ebru Pelvan et al.
FOOD CHEMISTRY (2018)
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption
Gabriele Rocchetti et al.
FOOD CHEMISTRY (2018)
Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS
Henrique Silvano Arruda et al.
FOOD CHEMISTRY (2018)
Identification and Characterization of Phenolic Compounds in Black Walnut Kernels
Danh C. Vu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Beneficial effects of walnut consumption on human health: role of micronutrients
Emilio Ros et al.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE (2018)
Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities
P. M. Pradeep et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
Flavia Fernandes Paiva et al.
FOOD CHEMISTRY (2016)
Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
Daniela Sumczynski et al.
FOOD CHEMISTRY (2016)
Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals
Maha Ayoub et al.
FOOD CHEMISTRY (2016)
Characterization of of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS
Revathy Baskaran et al.
FOOD RESEARCH INTERNATIONAL (2016)
Insoluble-Bound Phenolics in Food
Fereidoon Shahidi et al.
MOLECULES (2016)
Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.)
Ana Slatnar et al.
FOOD RESEARCH INTERNATIONAL (2015)
Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize
Amit K. Das et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin
Adriano Costa de Camargo et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Phenolic profile and antioxidant activity in selected seeds and sprouts
Paulina Pajak et al.
FOOD CHEMISTRY (2014)
Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap-Orbitrap mass spectrometry
Jorge Regueiro et al.
FOOD CHEMISTRY (2014)
Bound phenolics in foods, a review
Beatriz A. Acosta-Estrada et al.
FOOD CHEMISTRY (2014)
Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)
Jenny A. John et al.
JOURNAL OF FUNCTIONAL FOODS (2010)
Antioxidant phenolic compounds from walnut kernels (Juglans regia L.)
Zijia Zhang et al.
FOOD CHEMISTRY (2009)
High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated
Sara Arranz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis-electrospray ionization time-of-flight mass spectrometry
Ana M. Gomez-Caravaca et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Antioxidant power of Iranian propolis extract
Shiva Mohammadzadeh et al.
FOOD CHEMISTRY (2007)
Enzymology of gallotannin and ellagitannin biosynthesis
R Niemetz et al.
PHYTOCHEMISTRY (2005)
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
XL Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Assessing antioxidant activities of phenolic compounds of common Turkish food and drinks on in vitro low-density lipoprotein oxidation
N Gunduc et al.
JOURNAL OF FOOD SCIENCE (2003)
分享论文
