Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophaë rhamnoides L.) by density function theory calculations

Flavones’ and Flavonols’ Antiradical Structure–Activity Relationship—A Quantum Chemical Study

(2020) Maciej Spiegel et al.   Antioxidants

Decolorization of commercial zein via protein precipitation involving organic solvents at low temperatures

(2020) Jin Du et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

(2020) Zuzana Ciesarová et al.   FOOD RESEARCH INTERNATIONAL

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

(2020) Karolina Ferysiuk et al.   Antioxidants

A simple and quick ionic liquid-based ultrasonic-assisted microextraction for determination of melamine residues in dairy products: Theoretical and experimental approaches

(2020) Nail Altunay et al.   FOOD CHEMISTRY

Overview of neoteric solvents as extractants in food industry: A focus on phenolic compounds separation from liquid streams

(2020) Raquel Cañadas et al.   FOOD RESEARCH INTERNATIONAL

The potential of polysaccharide extracts from Caulerpa lentillifera waste

(2020) Ratana Chaiklahan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations

(2019) Nicholas Rivera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate optimization of ultrasound-assisted extraction for the determination of phenolic compounds in plums (Prunus salicina Lindl.) by high-performance liquid chromatography (HPLC)

(2019) Raquel Manzano Durán et al.   INSTRUMENTATION SCIENCE & TECHNOLOGY

Understanding the drying kinetics of phenolic compounds in strawberries: An experimental and density functional theory study

(2019) A. López-Ortiz et al.   Innovative Food Science & Emerging Technologies

Spectroscopic and DFT studies, structural determination, chemical properties and molecular docking of 1-(3-bromo-2-thienyl)-3-[4-(dimethylamino)-phenyl]prop-2-en-1-one

(2019) P. Ramesh et al.   JOURNAL OF MOLECULAR STRUCTURE

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

(2019) Małgorzata Karwowska et al.   Antioxidants

An adsorptive bioprocess for production and recovery of resveratrol with Corynebacterium glutamicum

(2018) Adelaide Braga et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Theoretical and experimental analysis of the antioxidant features of substituted phenol and aniline model compounds

(2018) William Horton et al.   STRUCTURAL CHEMISTRY

Holistic and Sustainable Approach for Recycling and Valorization of Polyvinylpolypyrrolidone Used in Wine Fining

(2018) Sandrine S. Ferreira et al.   ACS Sustainable Chemistry & Engineering

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

(2017) Anna Marietta Salejda et al.   JOURNAL OF FOOD QUALITY

Hydrogen atom transfer versus proton coupled electron transfer mechanism of gallic acid with different peroxy radicals

(2017) Dejan Milenković et al.   Reaction Kinetics Mechanisms and Catalysis

Sea buckthorn as a source of important bioactive compounds in cardiovascular diseases

(2016) Beata Olas   FOOD AND CHEMICAL TOXICOLOGY

Structure, CO-releasing property, electrochemistry, DFT calculation, and antioxidant activity of benzimidazole derivative substituted [Mn(CO) 3 (bpy)L]PF 6 type novel manganese complexes

(2016) Elvan Üstün et al.   INORGANICA CHIMICA ACTA

Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems

(2015) Els Vossen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

(2014) A. Villaverde et al.   JOURNAL OF FOOD SCIENCE

Using Response Surface Methodology to Optimize Countercurrent Chromatographic Separation of Polyphenol Compounds from Fenugreek (Trigonella foenum-graecumL.) Seeds

(2014) Yanfeng He et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

A shortcut to wide-ranging biological actions of dietary polyphenols: modulation of the nitrate–nitrite–nitric oxide pathway in the gut

(2014) Bárbara S. Rocha et al.   Food & Function

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

(2013) Ling Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Density Functional Predictions of Antioxidant Activity and UV Spectral Features of Nasutin A, Isonasutin, Ellagic Acid, and One of Its Possible Derivatives

(2013) Gloria Mazzone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary N-nitroso compounds, endogenous nitrosation, and the risk of esophageal and gastric cancer subtypes in the Netherlands Cohort Study

(2012) András P Keszei et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey

(2010) İlhami Gülçin et al.   FOOD AND CHEMICAL TOXICOLOGY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY