Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-016-2840-8
Abstract: The aim of this research was to study the behaviour of 70 different Saccharomyces cerevisiae strains on the antioxidant compounds level in wines by RP-HPLC/DAD. Micro-winemaking was carried out in Cabernet Sauvignon grape must testing… read more here.
Keywords: antioxidant phenolic; saccharomyces cerevisiae; generations saccharomyces; four generations ... See more keywords
Fruits of Rosa brunonii – A Source of Antioxidant Phenolic Compounds
Sign Up to like & getrecommendations! Published in 2017 at "Natural Product Communications"
DOI: 10.1177/1934578x1701201106
Abstract: Phytochemical examination of matured fruits of Rosa brunonii collected in Northern Pakistan led to the isolation of three flavonol glycosides quercetin-3-O-rhamnoside (1), and the kaempferol glycosides astragalin (2) and tiliroside (3). Their structures were elucidated… read more here.
Keywords: antioxidant phenolic; rosa brunonii; fruits rosa; brunonii source ... See more keywords
Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12020500
Abstract: In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including… read more here.
Keywords: antioxidant phenolic; dairy products; dairy; phenolic content ... See more keywords