PHENOLIC

作品数:339被引量:609H指数:10
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相关领域:医药卫生理学更多>>
相关作者:屠鹏飞刘阁陈伟吕柳新柴兴云更多>>
相关机构:北京大学赤峰学院中国农业大学北京中医药大学更多>>
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Characterization of Turkish Astragalus honeys according to their phenolic profiles and biological activities with a chemometric approach
《Food Bioscience》2023年第3期604-614,共11页Selçuk Küçükaydın Gülsen Tel-Çayan Fatih Çayan Meltem Tas-Küçükaydın Büsra Eroglu Mehmet Emin Duru Mehmet Öztürk 
supported by grants from Ministry of Agriculture and Forestry,Turkey and General Directorate of Agricultural Research and Policies(TAGEM 17/AR-GE/13).
The genus of Astragalus provides a significant source of pollen and nectar for honeybees.In this study,37 Astragalus honey samples in 8 different regions from Turkey were investigated for the phenolic compositions and...
关键词:Astragalus honey Phenolic composition Antioxidant activity Antimicrobial activity Enzyme inhibitory activity Chemometric approaches 
Characterization of color,phenolic profile,and antioxidant activity of Italian pigmented rice varieties after different technological treatments被引量:1
《Food Bioscience》2023年第3期1657-1664,共8页Francesca Colombo Carola Cappa Corinne Bani Marco Magni Simone Biella Patrizia Restani Chiara Di Lorenzo 
supported by Fondazione Celiachia Onlus(FC)Grant n◦004_FC_2019.
Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(e.g.anthocyanins and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from...
关键词:Pigmented rice Technological treatments POLYPHENOLS Antioxidant capacity 
Modeling of sage(Salvia fruticosa Miller)phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation
《Food Bioscience》2023年第3期2302-2311,共10页Elif Aykın-Dinçer Cüneyt Dinçer 
This study aimed to investigate the modelling of the transport of sage phenolics into meat cubes under various vacuum impregnation(VI)conditions(Control,VI-100,VI-250,and VI-500 mbar;ultrasound-assisted(UA)VI-100,VI-2...
关键词:Beef meat cubes MARINATION SAGE Phenolic extracts Enrichment Azuara model 
Phenolic and nutritional profiles,and antioxidant activity of grape pomaces and seeds from Lacrima di Morro d’Alba and Verdicchio varieties
《Food Bioscience》2023年第3期2731-2740,共10页Doaa Abouelenein Ahmed M.Mustafa Giovanni Caprioli Massimo Ricciutelli Gianni Sagratini Sauro Vittori 
funded by GAL“Colli Esini San Vicino”under PIANO DI SVILUPPO LOCALE 2014-2020,BANDO MISURA 19.2.16.2:Attivazione di progetti di innovazione tra imprese e mondo della ricerca e della consulenza nei settori“smart”.
Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may...
关键词:Lacrima di Morro d’Alba Red grape variety White grape variety Verdicchio Grape pomace Grape seeds Phenolic profile Nutritional profile Antioxidant 
Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities被引量:2
《Food Bioscience》2023年第2期1193-1203,共11页Jin-Feng Dou Cai-E Wu Gong-Jian Fan Ting-Ting Li Xiao-Jing Li Dan-Dan Zhou Jin-Peng Zhu Chun-Mei Li 
This work was supported by the National Key R&D Program of China(2019YFD1002300);the North Jiangsu Science and Technology Project(XZ-SZ201929).
This study aimed to provide a comprehensive overview of the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their bioactivities.Firstly,the pigment and non-pigment phenolic compositi...
关键词:Jujube peel POLYPHENOLS Antioxidant properties Lipid-lowering activity Caenorhabditis elegans 
Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update
《Food Bioscience》2023年第2期33-51,共19页Nesrain Farhan Anis Rageh Al-Maleki Norazilawati Muhamad Sarih Rosiyah Yahya Magdy Shebl 
Extra Virgin Olive Oil(EVOO)symbolises the prominently cherished Mediterranean food.It is typically a lipidic source within the cookery of the Mediterranean nations,and its intake has been correlated to decreased illn...
关键词:Extra virgin olive oil Therapeutic benefits Biological indicators Phenolic and polyphenols 
Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods被引量:1
《Food Bioscience》2023年第1期816-826,共11页Sara M.Ferreira Lúcia Santos 
supported by:LA/P/0045/2020(ALiCE);UIDB/00511/2020 and UIDP/00511/2020(LEPABE);funded by national funds through FCT/MCTES(PIDDAC).
This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replac...
关键词:ANTIOXIDANTS By-products Sustainability Circular economy Fortified foods Yoghurts PRESERVATIVES 
Fermented Psidium guajava leaves regulate the gut microbiota and improve metabolic alterations in diabetic mice
《Food Bioscience》2023年第1期220-234,共15页Zhenfeng Huang Zheng Fang Anping Wu Fei Shen Zhenqiang Wu 
Special Fund for Science and Technology of Guangdong Province,China(2019JK25203010);the Science and Technology Project of Guangdong Province,China(2017B020207003).
The phenolic extract from fermented Psidium guajava leaves(PFGL)helps to improve diabetes;however,its hypoglycemic and hypolipidemic mechanisms remain unclear.In this study,gut microbiota modulation and glucose-lipid ...
关键词:Fermented Psidium guajava leaves Phenolic extract Gut microbiota Host metabolism HYPOGLYCEMIC HYPOLIPIDEMIC 
Valorization of fruit waste from Cucurbitaceae family:Profiling of phytoconstituent of Benincasa hispida and Citrullus lanatus rinds using ultrasound-assisted extraction
《Food Bioscience》2023年第1期1317-1323,共7页Ida Madiha Yusoff Lee Suan Chua Zarani Mat Taher 
Food agricultural waste from fruit products such as rinds can be one source of environmental pollution.Therefore,the study was conducted to investigate the total phenolic content,total flavonoid content,antioxidant pr...
关键词:Ultrasonic Fruit by-product PHENOLIC Flavonoid ANTIOXIDANT 
Characterization of volatile composition,aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees
《Food Bioscience》2022年第6期179-190,共12页Xiaoye Lan Zhibin Liu Daoliang Wang Sijia Zhan Wensong Chen Weiying Su Yaqian Sun Li Ni 
supported by the National Natural Science Foundation of China,Science Foundation of Two Sides of Strait(No.U2005209)。
Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste ...
关键词:Qingxin oolong tea Roasting degree Volatile composition Aroma-active compounds Phenolic compounds UHPLC-Q-Orbitrap-MS 
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