Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract

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The anti-inflammatory and antioxidant properties of chickpea hull phenolic extracts

(2021) Raiyan Mahbub et al.   Food Bioscience

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

(2020) Simona Jancikova et al.   Foods

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

(2020) Li Tian et al.   FOOD CHEMISTRY

What is responsible for antioxidant properties of polyphenolic compounds from plants?

(2019) Małgorzata Olszowy   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels

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Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

(2018) Antonella L. Grosso et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

(2017) Sara C.Q. Magalhães et al.   FOOD CHEMISTRY

Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes

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Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags

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Efecto del solvente y de la relación masa/solvente, sobre la extracción de compuestos fenólicos y la capacidad antioxidante de extractos de corteza de Pinus durangensis y Quercus sideroxyla

(2016) Marcela Soto-García et al.   Maderas-Ciencia y Tecnologia

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

(2015) Violeta Ivanova-Petropulos et al.   FOOD RESEARCH INTERNATIONAL

Quality characters, chemical composition and biological activities of oregano (Origanum spp.) Essential oils from Central and Southern Argentina

(2015) Claudia M. Asensio et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)

(2014) Florinda Fratianni et al.   Journal of Functional Foods

Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.

(2012) Srinivasan Nithiyanantham et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process

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MassBank: a public repository for sharing mass spectral data for life sciences

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Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

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