Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel

The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L. )

(2020) Shutian Wu et al.   Food and Energy Security

Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation

(2020) Xinman Lou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and Quantification of Bioactive Compounds in Diaphragma juglandis Fructus by UHPLC-Q-Orbitrap HRMS and UHPLC-MS/MS

(2019) Rongxia Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

(2019) Ali Jahanban-Esfahlan et al.   MOLECULES

Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity

(2019) Om Prakash et al.   FOOD CHEMISTRY

Application of multivariate optimization for the selective extraction of phenolic compounds in cashew nuts (Anacardium occidentale L.)

(2019) Mikael Kélvin de Albuquerque Mendes et al.   TALANTA

Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation

(2019) Merve Tomas et al.   FOOD RESEARCH INTERNATIONAL

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

(2018) Ebru Pelvan et al.   FOOD CHEMISTRY

Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption

(2018) Gabriele Rocchetti et al.   FOOD CHEMISTRY

Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit ( Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS

(2018) Henrique Silvano Arruda et al.   FOOD CHEMISTRY

Identification and Characterization of Phenolic Compounds in Black Walnut Kernels

(2018) Danh C. Vu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beneficial effects of walnut consumption on human health

(2018) Emilio Ros et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Solid-liquid extraction of bioactive compounds with antioxidant potential from Alternanthera sesillis (red) and identification of the polyphenols using UHPLC-QqQ-MS/MS

(2018) Ummi Husni Aminah Mohd Hazli et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties

(2018) Karolina Pycia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities

(2017) P.M. Pradeep et al.   Journal of Functional Foods

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

(2016) Flávia Fernandes Paiva et al.   FOOD CHEMISTRY

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

(2016) Daniela Sumczynski et al.   FOOD CHEMISTRY

Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals

(2016) Maha Ayoub et al.   FOOD CHEMISTRY

Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS

(2016) Revathy Baskaran et al.   FOOD RESEARCH INTERNATIONAL

Insoluble-Bound Phenolics in Food

(2016) Fereidoon Shahidi et al.   MOLECULES

Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.)

(2015) Ana Slatnar et al.   FOOD RESEARCH INTERNATIONAL

Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize

(2015) Amit K. Das et al.   Journal of Functional Foods

Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin

(2015) Adriano Costa de Camargo et al.   Journal of Functional Foods

Phenolic profile and antioxidant activity in selected seeds and sprouts

(2013) Paulina Pająk et al.   FOOD CHEMISTRY

Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap–Orbitrap mass spectrometry

(2013) Jorge Regueiro et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)

(2010) Jenny A. John et al.   Journal of Functional Foods

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

(2008) Britta Harbaum et al.   FOOD CHEMISTRY

Antioxidant phenolic compounds from walnut kernels (Juglans regia L.)

(2008) Zijia Zhang et al.   FOOD CHEMISTRY

Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry

(2008) Ana Mª Gómez-Caravaca et al.   JOURNAL OF CHROMATOGRAPHY A