New insights into free and bound phenolic compounds as antioxidant cluster in tea seed oil: Distribution and contribution

Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants

(2020) Zhenyu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction for profiling free and bound phenolic compounds in tea seed oil by deep eutectic solvents

(2020) Xiaoqin Wang et al.   JOURNAL OF FOOD SCIENCE

Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

(2020) Xiaoqin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil

(2020) Xiaoqin Wang et al.   Foods

Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families

(2019) Muhammad H. Alu'datt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility

(2019) Yanxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

(2019) Beatriz Martín-García et al.   Foods

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

(2018) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

(2017) Xiaoqin Wang et al.   FOOD CHEMISTRY

Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil

(2017) Xiaoqin Wang et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities and contents of free, esterified and insoluble-bound phenolics in 14 subtropical fruit leaves collected from the south of China

(2017) Guan-Lin Chen et al.   Journal of Functional Foods

Electrochemical quantification of the structure/antioxidant activity relationship of flavonoids

(2015) Rafael de Queiroz Ferreira et al.   ELECTROCHIMICA ACTA

Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships

(2015) Pu-jun Xie et al.   Journal of Functional Foods

Investigation of Natural Lipid–Phenolic Interactions on Biological Properties of Virgin Olive Oil

(2014) Muhammad H. Alu’datt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar Characterization of Tea Seed Oils by Their Active Components and Antioxidant Capacity

(2014) Xiao-qin Wang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Healthy Virgin Olive Oil: A Matter of Bitterness

(2013) Paola Vitaglione et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art

(2011) Jara Pérez-Jiménez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of tea and sesame seed oils as two natural antioxidants in a fish oil model system by radical scavenging activity

(2009) M. Fazel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION