Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.002
Abstract: The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers' health. However, a better… read more here.
Keywords: compounds chia; characterization phenolic; flour oil; phenolic compounds ... See more keywords
Network characterization of phenolic-based coatings
Sign Up to like & getrecommendations! Published in 2018 at "Reactive and Functional Polymers"
DOI: 10.1016/j.reactfunctpolym.2017.07.012
Abstract: Abstract Phenolic-based coating systems incorporating typical binding resins such as epoxies or polyesters were prepared along protocols mimicking relevant application conditions and are investigated using methods which are fairly standard in an industrial environment. Following… read more here.
Keywords: based coatings; phenolic based; characterization phenolic; spectroscopy ... See more keywords
Identification and Characterization of Phenolic Compounds in Black Walnut Kernels.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b01181
Abstract: Black walnuts ( Juglans nigra L.) are highly valued for producing phenolic-enriched nuts. The objectives of this study were to identify and characterize the phenolic contents of 11 different black walnut cultivars and compare the… read more here.
Keywords: black walnuts; characterization phenolic; walnut; walnut kernels ... See more keywords
Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223548
Abstract: In this study, caffeic acid (CA) and chlorogenic acid (CGA) were incorporated onto chitosan (CS) using free radical grafting initiated by a hydrogen peroxide/ascorbic acid (H2O2/Vc) redox system. The structural properties of the CA (CA-g-CS)… read more here.
Keywords: phenolic acid; saimaiti; preparation characterization; characterization phenolic ... See more keywords
Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24112041
Abstract: Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil… read more here.
Keywords: phenolic compounds; sensory properties; characterization phenolic; olive oil ... See more keywords