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Refinado por: Nome da Publicação: Food Science & Technology remover assunto: Polyphenol remover
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1
Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties
Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties
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Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties

Alvarez-Suarez, José M. ; Giampieri, Francesca ; Brenciani, Andrea ; Mazzoni, Luca ; Gasparrini, Massimiliano ; González-Paramás, Ana M. ; Santos-Buelga, Celestino ; Morroni, Gianluca ; Simoni, Serena ; Forbes-Hernández, Tamara Y. ; Afrin, Sadia ; Giovanetti, Eleonora ; Battino, Maurizio

Food science & technology, 2018-01, Vol.87, p.272-279 [Periódico revisado por pares]

Elsevier Ltd

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2
Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology
Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology
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Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology

Rajha, Hiba N. ; Mhanna, Tania ; El Kantar, Sally ; El Khoury, Andre ; Louka, Nicolas ; Maroun, Richard G.

Food science & technology, 2019-08, Vol.111, p.138-146 [Periódico revisado por pares]

Elsevier Ltd

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3
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
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Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

Yang, Chen ; Wang, Bingyi ; Wang, Jianming ; Xia, Shuang ; Wu, Yonggang

Food science & technology, 2019-07, Vol.109, p.443-449 [Periódico revisado por pares]

Elsevier Ltd

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4
Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)
Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)
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Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)

Kalisz, Stanisław ; Oszmiański, Jan ; Kolniak-Ostek, Joanna ; Grobelna, Anna ; Kieliszek, Marek ; Cendrowski, Andrzej

Food science & technology, 2020-01, Vol.118, p.108775, Article 108775 [Periódico revisado por pares]

Elsevier Ltd

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5
Polyphenols accumulation effects on surface color variation in apple slices hot air drying process
Polyphenols accumulation effects on surface color variation in apple slices hot air drying process
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Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Li, Xuan ; Wu, Xinye ; Bi, Jinfeng ; Liu, Xuan ; Li, Xiao ; Guo, Chongting

Food science & technology, 2019-07, Vol.108, p.421-428 [Periódico revisado por pares]

Elsevier Ltd

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6
Malaysian stingless bee and Tualang honeys: A comparative characterization of total antioxidant capacity and phenolic profile using liquid chromatography-mass spectrometry
Malaysian stingless bee and Tualang honeys: A comparative characterization of total antioxidant capacity and phenolic profile using liquid chromatography-mass spectrometry
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Malaysian stingless bee and Tualang honeys: A comparative characterization of total antioxidant capacity and phenolic profile using liquid chromatography-mass spectrometry

Ranneh, Yazan ; Ali, Faisal ; Zarei, Maryam ; Akim, Abdah Md ; Hamid, Hasiah Abd ; Khazaai, Huzwah

Food science & technology, 2018-03, Vol.89, p.1-9 [Periódico revisado por pares]

Elsevier Ltd

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7
Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions
Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions
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Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions

Wang, Wenjie ; Jung, Jooyeoun ; Tomasino, Elizabeth ; Zhao, Yanyun

Food science & technology, 2016-10, Vol.72, p.229-238 [Periódico revisado por pares]

Elsevier Ltd

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8
Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages
Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages
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Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

Almeida, Jacqueline de Florio ; Reis, Amália Soares dos ; Heldt, Leila Fernanda Serafini ; Pereira, Daiane ; Bianchin, Mirelli ; Moura, Cristiane de ; Plata-Oviedo, Manuel Vicente ; Haminiuk, Charles Windson Isidoro ; Ribeiro, Ingridy Simone ; Luz, Cynthia Fernandes Pinto da ; Carpes, Solange Teresinha

Food science & technology, 2017-03, Vol.76, p.299-305 [Periódico revisado por pares]

Elsevier Ltd

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9
Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis
Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis
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Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis

Klavins, Linards ; Kviesis, Jorens ; Nakurte, Ilva ; Klavins, Maris

Food science & technology, 2018-07, Vol.93, p.583-591 [Periódico revisado por pares]

Elsevier Ltd

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10
Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods
Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods
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Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods

Sehrawat, Rachna ; Nema, Prabhat K. ; Kaur, Barjinder Pal

Food science & technology, 2018-06, Vol.92, p.548-555 [Periódico revisado por pares]

Elsevier Ltd

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