432 related articles for article (PubMed ID: 29735056)
1. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit.
Pereira GA; Arruda HS; de Morais DR; Eberlin MN; Pastore GM
Food Res Int; 2018 Jun; 108():264-273. PubMed ID: 29735056
[TBL] [Abstract][Full Text] [Related]
2. 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.
Arruda HS; Pereira GA; de Morais DR; Eberlin MN; Pastore GM
Food Chem; 2018 Apr; 245():738-749. PubMed ID: 29287435
[TBL] [Abstract][Full Text] [Related]
3. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect.
Oliveira-Alves SC; Pereira RS; Pereira AB; Ferreira A; Mecha E; Silva AB; Serra AT; Bronze MR
Food Res Int; 2020 May; 131():109026. PubMed ID: 32247467
[TBL] [Abstract][Full Text] [Related]
4. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS
Brito TBN; R S Lima L; B Santos MC; A Moreira RF; Cameron LC; C Fai AE; S L Ferreira M
Food Chem; 2021 Mar; 339():127882. PubMed ID: 32889131
[TBL] [Abstract][Full Text] [Related]
5. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
Zhou J; Ma Y; Jia Y; Pang M; Cheng G; Cai S
Food Chem; 2019 Aug; 288():68-77. PubMed ID: 30902316
[TBL] [Abstract][Full Text] [Related]
6. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
7. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Hermosín-Gutiérrez I; Gómez-Alonso S
Food Chem; 2019 Oct; 295():350-360. PubMed ID: 31174768
[TBL] [Abstract][Full Text] [Related]
8. Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. 'Criolla') by ultra-high performance liquid chromatography with diode array and mass spectrometric detection.
Rojas-Garbanzo C; Zimmermann BF; Schulze-Kaysers N; Schieber A
Food Res Int; 2017 Oct; 100(Pt 3):445-453. PubMed ID: 28964367
[TBL] [Abstract][Full Text] [Related]
9. Comprehensive characterization of bioactive phenols from new Brazilian superfruits by LC-ESI-QTOF-MS, and their ROS and RNS scavenging effects and anti-inflammatory activity.
Soares JC; Rosalen PL; Lazarini JG; Massarioli AP; da Silva CF; Nani BD; Franchin M; de Alencar SM
Food Chem; 2019 May; 281():178-188. PubMed ID: 30658745
[TBL] [Abstract][Full Text] [Related]
10. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
Baena-Pedroza A; Londoño-Giraldo LM; Taborda-Ocampo G
Food Chem; 2020 Oct; 328():127109. PubMed ID: 32454261
[TBL] [Abstract][Full Text] [Related]
11. Rapid screening and identification of phenolic antioxidants in Hydrocotyle sibthorpioides Lam. by UPLC-ESI-MS/MS.
Kumari S; Elancheran R; Kotoky J; Devi R
Food Chem; 2016 Jul; 203():521-529. PubMed ID: 26948646
[TBL] [Abstract][Full Text] [Related]
12. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
Orsavová J; Hlaváčová I; Mlček J; Snopek L; Mišurcová L
Food Chem; 2019 Jun; 284():323-333. PubMed ID: 30744864
[TBL] [Abstract][Full Text] [Related]
13. Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.
Liu Y; Wang S; Ren J; Yuan G; Li Y; Zhang B; Zhu B
Food Res Int; 2018 Jan; 103():301-315. PubMed ID: 29389620
[TBL] [Abstract][Full Text] [Related]
14. Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.
Su C; Zheng X; Zhang D; Chen Y; Xiao J; He Y; He J; Wang B; Shi X
J Food Sci; 2020 Dec; 85(12):4300-4311. PubMed ID: 33190235
[TBL] [Abstract][Full Text] [Related]
15. Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.
Nunes JC; Lago MG; Castelo-Branco VN; Oliveira FR; Torres AG; Perrone D; Monteiro M
Food Chem; 2016 Apr; 197(Pt A):881-90. PubMed ID: 26617030
[TBL] [Abstract][Full Text] [Related]
16. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
17. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
Oracz J; Nebesny E; Żyżelewicz D
Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
[TBL] [Abstract][Full Text] [Related]
18. LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp.
Ismail BB; Pu Y; Guo M; Ma X; Liu D
Food Chem; 2019 Mar; 277():279-288. PubMed ID: 30502146
[TBL] [Abstract][Full Text] [Related]
19. A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes.
Iglesias-Carres L; Mas-Capdevila A; Bravo FI; Aragonès G; Arola-Arnal A; Muguerza B
Food Chem; 2019 Nov; 299():125092. PubMed ID: 31280001
[TBL] [Abstract][Full Text] [Related]
20. Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed.
Pimenta Inada KO; Nunes S; Martínez-Blázquez JA; Tomás-Barberán FA; Perrone D; Monteiro M
Food Chem; 2020 Mar; 309():125794. PubMed ID: 31784074
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]