Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract
出版年份 2023 全文链接
标题
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract
作者
关键词
-
出版物
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2023-10-19
DOI
10.1002/aocs.12759
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- The interactions of polyphenols with Fe and their application in Fenton/Fenton-like reactions
- (2022) Yuwei Pan et al. SEPARATION AND PURIFICATION TECHNOLOGY
- 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
- (2019) Yuan Biao et al. FOOD HYDROCOLLOIDS
- 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
- (2016) Mariana Larrauri et al. INDUSTRIAL CROPS AND PRODUCTS
- Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
- (2016) Ma. Paula Martín et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- (2011) Yolanda Aguilera et al. PLANT FOODS FOR HUMAN NUTRITION
- MassBank: a public repository for sharing mass spectral data for life sciences
- (2010) Hisayuki Horai et al. JOURNAL OF MASS SPECTROMETRY
- Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
- (2010) V. Neveu et al. Database-The Journal of Biological Databases and Curation
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started