Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles
出版年份 2018 全文链接
标题
Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles
作者
关键词
-
出版物
MOLECULES
Volume 23, Issue 2, Pages 435
出版商
MDPI AG
发表日期
2018-02-20
DOI
10.3390/molecules23020435
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。- Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization
- (2017) Yi Gong et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage
- (2017) Paula Cristina Engler Ribeiro et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Developmental changes in phenolic compounds, antioxidant capacity and enzymes activity in skin of ‘El-Bayadi’ table grapes
- (2017) Mohamed A. Awad et al. SCIENTIA HORTICULTURAE
- Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system
- (2017) A.A. Vazquez-Flores et al. Journal of Functional Foods
- Increasing the value of pecan nut [Carya illinoinensis (Wangenh) C. Koch] cake by means of oil extraction and antioxidant activity evaluation
- (2016) A.A. Salvador et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects
- (2015) Cesarettin Alasalvar et al. BRITISH JOURNAL OF NUTRITION
- Pecan production in China
- (2015) Rui Zhang et al. SCIENTIA HORTICULTURAE
- Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans
- (2015) Katherine S. Robbins et al. Journal of Functional Foods
- Analysis of pecan nut (Carya illinoinensis) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition
- (2014) Intidhar Bouali et al. FOOD CHEMISTRY
- HPLC-MS n identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets
- (2014) Ana Slatnar et al. FOOD RESEARCH INTERNATIONAL
- Separation and Characterization of Phenolic Compounds from U.S. Pecans by Liquid Chromatography–Tandem Mass Spectrometry
- (2014) Katherine S. Robbins et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions
- (2014) Laura A. de la Rosa et al. Journal of Functional Foods
- Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap–Orbitrap mass spectrometry
- (2013) Jorge Regueiro et al. FOOD CHEMISTRY
- Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]
- (2013) Ana Cristina Pinheiro do Prado et al. INDUSTRIAL CROPS AND PRODUCTS
- Changes in Fatty Acid, Tocopherol and Xanthophyll Contents During the Development of Tunisian-Grown Pecan Nuts
- (2013) Intidhar Bouali et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Association of Nut Consumption with Total and Cause-Specific Mortality
- (2013) Ying Bao et al. NEW ENGLAND JOURNAL OF MEDICINE
- Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentaleL.) during ripening
- (2012) André Gordon et al. Fruits
- Phenolic composition and antioxidant activity of Eucalyptus grandis, E. urograndis (E. grandis×E. urophylla) and E. maidenii bark extracts
- (2012) Sónia A.O. Santos et al. INDUSTRIAL CROPS AND PRODUCTS
- Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)
- (2011) Jennifer Trox et al. FOOD CHEMISTRY
- Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn
- (2011) Paul J. Sarnoski et al. FOOD CHEMISTRY
- Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)
- (2010) Laura A. de la Rosa et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Pecans Acutely Increase Plasma Postprandial Antioxidant Capacity and Catechins and Decrease LDL Oxidation in Humans
- (2010) Chatrapa Hudthagosol et al. JOURNAL OF NUTRITION
- Phenolic compounds and fatty acid composition of organic and conventional grown pecan kernels
- (2009) Nasir SA Malik et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- Antioxidant and antiproliferative activities of common edible nut seeds
- (2008) Jun Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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 NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started