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SpringerLink电子期刊(470)

Elsevier电子期刊(1226)

ACS电子期刊(369)

在“Elsevier电子期刊”中，命中：1,226条，耗时：0.0339466 秒

在所有数据库中总计命中：2,110条

1.The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

作者：Mohammad N. Alhamad^a ; Taha M. Rababah^a ; ^{trababah@just.edu.jo} ; ^{rebabah@gmail.com} ; Muhammad Al-u'datt^a ; Khalil Ereifej^a ; Ranya Esoh^a ; Hao Feng^b ; Wade Yang^c

关键词：Olive cake ; Phenolics ; Antioxidant ; Fermentation ; Feed

刊名：Arabian Journal of Chemistry

出版年：2017

2.Changes of phenolic-acids and vitamin E profiles on germinated rough rice (Oryza sativa L.) treated by high hydrostatic pressure

作者：Min Young Kim^a ; Sang Hoon Lee^a ; Gwi Yeong Jang^a ; Meishan Li^a ; Youn Ri Lee^b ; Junsoo Lee^a ; Heon Sang Jeong^a ; ^{hsjeong@chungbuk.ac.kr" class="auth_mail" title="E-mail the corresponding author}

关键词：Rough rice ; Germination ; High-pressure treatment ; Phenolic acid ; Vitamin E

刊名：Food Chemistry

出版年：2017

3.Pseudomonas putida - Induced response in phenolic profile of tomato seedlings (Solanum lycopersicum L.) infected by Clavibacter michiganensis subsp. michiganensis

作者：Hasan Murat Aksoy^a ; ^{hmaksoy@omu.edu.tr} ; Yilmaz Kaya^b ; Murat Ozturk^a ; Zafer Secgin^b ; Hasan Onder^c ; Ahmet Okumus^b

关键词：Tomato ; Induced response ; Phenolic compounds ; Pseudomonas putida ; Clavibacter michiganensis subsp. michiganensis

刊名：Biological Control

出版年：2017

4.Bioactive properties and phenolic profile of Momordica charantia L. medicinal plant growing wild in Trinidad and Tobago

作者：Blanka Svobodova^a ; ^b ; Lillian Barros^a ; ^c ; ^{lillian@ipb.pt} ; Ricardo C. Calhelha^a ; Sandrina Heleno^a ; Maria Jose Alves^d ; Simone Walcott^e ; Miroslava Bittova^f ; Vlastimil Kuban^b ; Isabel C.F.R. Ferreira^a ; ^{iferreira@ipb.pt}

关键词：Antioxidant ; Anti-inflammatory ; Antimicrobial activity ; Cytotoxicity ; Phenolic compounds ; Momordica charantia L.

刊名：Industrial Crops and Products

出版年：2017

5.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

6.Phenolic fingerprint allows discriminating processed tomato products and tracing different processing sites

作者：Luigi Lucini^a ; ^{luigi.lucini@unicatt.it} ; Gabriele Rocchetti^a ; David Kane^b ; Marco Trevisan^a

关键词：Food metabolomics ; Tomato puree ; Mass spectrometry ; Traceability ; Phenolic profiling

刊名：Food Control

出版年：2017

7.European marketable grain legume seeds: Further insight into phenolic compounds profiles

作者：Sara C.Q. Magalhã ; es^a ; Marcos Taveira^b ; Ana R.J. Cabrita^a ; Antó ; nio J.M. Fonseca^a ; Patrí ; cia Valentã ; o^b ; Paula B. Andrade^b ; ^{pandrade@ff.up.pt" class="auth_mail" title="E-mail the corresponding author}

关键词：Apigenin-6-C-glucoside (PubChem CID ; 162350) ; Apigenin-8-C-glucoside (PubChem CID ; 5280441) ; (&minus ; )-Epicatechin (PubChem CID ; 72276) ; Luteolin-6-C-glucoside (PubChem CID ; 114776) ; Luteolin-8-C-glucoside (PubChem CID ; 5281675) ; Myricetin-3-O-rhamnoside (PubChem CID ; 5281673) ; Protocatechuic acid (PubChem CID ; 72)

刊名：Food Chemistry

出版年：2017

8.Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times

作者：Shih-Chuan Liu^a ; Jau-Tien Lin^b ; Chao-Chin Hu^a ; Bo-Yan Shen^a ; Ting-Yo Chen^b ; Ya-Ling Chang^c ; Chia-Huing Shih^c ; Deng-Jye Yang^a ; ^d ; ^{djyang1@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Antioxidant activity ; Harvest time ; Lycium chinense Miller ; Phenolic composition

刊名：Food Chemistry

出版年：2017

9.Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

作者：Valeria Menga^a ; Mariana Amato^b ; Tim D. Phillips^c ; Donato Angelino^d ; Federico Morreale^d ; Clara Fares^a ; ^{clara.fares@crea.gov.it}

关键词：DW ; durum wheat ; CGF ; commercial gluten free product ready for pasta making ; CS5 ; 5% of milled chia seeds replacement ; CS10 ; 10% of milled chia seeds replacement ; CM5 ; 5% of chia mucilage replacement ; CM10 ; 10% of chia mucilage replacement ; PC ; protein content ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; TPC ; total phenolic content ; TPAs ; total phenolic acids ; NRS ; not resistant starch ; TS ; total starch ; RAG ; rapidly available glucose ; SAG ; slowly available glucose ; RDS ; rapidly di

刊名：Food Chemistry

出版年：2017

10.Phytochemical, ethnomedicinal uses and pharmacological profile of genus Pistacia

作者：Abdur Rauf^a ; ^{mashaljcs@yahoo.com} ; Seema Patel^b ; ^{seemabiotech83@gmail.com} ; Ghias Uddin^c ; Bina S. Siddiqui^d ; Bashir Ahmad^e ; Naveed Muhammad^f ; Yahia N. Mabkhot^g ; Taibi Ben Hadda^h

关键词：Pistacia ; Ethnomedicinal uses ; Phytochemistry ; Pharmacological profile

刊名：Biomedicine & Pharmacotherapy

出版年：2017

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