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在“Elsevier电子期刊”中，命中：1,146条，耗时：0.0779638 秒

在所有数据库中总计命中：2,218条

1.The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es}

关键词：Phenolic profile ; QUENCHER ; Thermal processing ; Total antioxidant capacity ; Total polyphenol content ; Winery by-products

刊名：Food Chemistry

出版年：2017

2.A comprehensive evaluation of three microfluidic chemiluminescence methods for the determination of the total phenolic contents in fruit juices

作者：Buthaina Al Haddabi ; Haider A.J. Al Lawati ; ^{haiderl@squ.edu.om" class="auth_mail" title="E-mail the corresponding author} ; FakhrEldin O. Suliman

关键词：Microfluidics ; Chemiluminescence ; Potassium permanganate ; Rhodamine ; Phenolic antioxidants ; Interferences

刊名：Food Chemistry

出版年：2017

3.Antioxidant capacities of fucoxanthin-producing algae as influenced by their carotenoid and phenolic contents

作者：Su Chern Foo^a ; Fatimah Md. Yusoff^a ; ^b ; ^{fatimahyus@gmail.com} ; ^{fatimamy@upm.edu.my} ; Maznah Ismail^a ; Mahiran Basri^a ; ^c ; Sook Kun Yau^a ; Nicholas M.H. Khong^a ; Kim Wei Chan^a ; Mahdi Ebrahimi^d

关键词：ABTS ; 2 ; 2&prime ; azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) ; BCB ; beta carotene bleaching ; IC ; iron chelating ; FRAP ; ferric reducing antioxidant properties ; TPC ; total phenolic content ; PUFA ; polyunsaturated fatty acids ; FAME ; fatty acid methyl esters ; TAC ; total antioxidant capacity ; TEAC ; trolox equivalent antioxidant capacity ; GRAS ; generally recognized as safe

刊名：Journal of Biotechnology

出版年：2017

4.Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

作者：Zeynep Kalaycıoğlu ; F. Bedia Erim ; ^{erim@itu.edu.tr}

关键词：Pomegranate ; Juice ; Wine ; Vinegar ; Sour sauce ; Antioxidant activity

刊名：Food Chemistry

出版年：2017

5.Antioxidant activity and total phenolic and flavonoid content of the extract and chemical composition of the essential oil of Eremostachys laciniata collected from Zagros

作者：Iman Bajalan¹ ; ^{bajalan_iman@yahoo.com} ; ^{ibajalan@yahoo.com} ; Masoumeh Zand² ; Masoud Goodarzi³ ; Mahin Darabi⁴

关键词：Eremostachys laciniata ; GC&ndash ; MS/FID ; DPPH ; p-Cymene

刊名：Asian Pacific Journal of Tropical Biomedicine

出版年：2017

6.¹H NMR and PCA-based analysis revealed variety dependent changes in phenolic contents of apple fruit after drying

作者：Alessandra Francini^a ; Stefania Romeo^a ; Mario Cifelli^b ; Daniele Gori^b ; Valentina Domenici^b ; Luca Sebastiani^a ; ^{luca.sebastiani@sssup.it}

关键词：Quantitative 1H NMR spectroscopy ; Metabolomics ; Total antioxidant capacity ; ORAC ; Polyphenols

刊名：Food Chemistry

出版年：2017

7.Cultivar-specific high temperature stress responses in bread wheat (Triticum aestivum L.) associated with physicochemical traits and defense pathways

作者：Divya Mishra ; Shubhendu Shekhar ; Lalit Agrawal ; Subhra Chakraborty ; Niranjan Chakraborty ; ^{nchakraborty@nipgr.ac.in}

关键词：GAE ; gallic acid equivalent ; Hsp ; heat shock proteins ; HSE ; heat shock elements ; HTS ; high temperature stress ; MDA ; malondialdehyde ; TAC ; total anthocyanin content ; TCA ; trichloroacetic acid ; TCC ; total carotenoid contents ; TFC ; total flavonoids content ; TPC ; total phenolic content ; QE ; quercetin equivalent

刊名：Food Chemistry

出版年：2017

8.Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran

作者：Behnaz Tohidi ; Mehdi Rahimmalek ; ^{mrahimmalek@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Ahmad Arzani

关键词：Thyme ; Essential oil ; Antioxidant activity ; DPPH ; Reducing power

刊名：Food Chemistry

出版年：2017

9.A comparative investigation on the in vitro anti-inflammatory, antioxidant and antimicrobial potentials of subextracts from the aerial parts of Daphne oleoides Schreb. subsp. oleoides

作者：İrem Atay Balkan^a ; ^{irematay@yahoo.com} ; Turgut Taşkın^b ; Hacer Tuğba Doğan^a ; İnci Deniz^c ; Galip Akaydın^d ; Erdem Yesilada^e

关键词：Daphne oleoides subsp. oleoides ; Anti-inflammatory ; Antioxidant ; Antimicrobial ; Phenolics ; Fatty acids

刊名：Industrial Crops and Products

出版年：2017

10.Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

关键词：Luteolinidin (PubChem CID ; 441701) ; 5-Methoxy-luteolinidin (PubChem CID ; not available) ; Apigeninidin (PubChem CID ; 159360) ; 7-Methoxy-apigeninidin (PubChem CID ; not available) ; Gallic acid (PubChem CID ; 370) ; Catechin hydrate (PubChem CID ; 107957) ; Vanillin (PubChem CID ; 1183) ; Folin-Ciocalteu (PubChem CID ; not available) ; Ethanolamine (PubChem CID ; 700)

刊名：Food Chemistry

出版年：2017

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