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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.172
Abstract: To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the…
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Keywords:
fining fermentation;
free bound;
wine;
fermentation ... See more keywords
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Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.08.031
Abstract: Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive…
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Keywords:
gluten free;
pasta;
free bound;
commercial gluten ... See more keywords
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Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.06.013
Abstract: Abstract Free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on ɑ-amylase and ɑ-glucosidase activities. The free and bound…
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Keywords:
free bound;
rice bran;
bound phenolics;
rice ... See more keywords
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Published in 2021 at "Organic Geochemistry"
DOI: 10.1016/j.orggeochem.2020.104147
Abstract: Abstract Catalytic hydropyrolysis (HyPy) has been widely used in the study of covalently bonded biomarkers from macromolecular organic matter. Current HyPy studies mainly focus on nonpolar aliphatic biomarkers, whereas studies of polar non-volatile heteroatomic compounds…
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Keywords:
heteroatomic compounds;
compounds free;
free bound;
bound bitumen ... See more keywords
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Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05891
Abstract: ABSTRACT: Debate on the hazard of advanced glycation end products (AGEs) in food has continued for many years, due to their uncertain bioavailability and ability to bind to their receptors (RAGEs) in vivo. There…
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Keywords:
free bound;
ages food;
glycation end;
advanced glycation ... See more keywords
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Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13973
Abstract: Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free…
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Keywords:
bound phenolic;
purple corn;
peruvian purple;
corn ... See more keywords
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Published in 2017 at "Chemistry Central Journal"
DOI: 10.1186/s13065-017-0247-7
Abstract: BackgroundMost often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution…
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Keywords:
doniana sweet;
aroma compounds;
aroma;
free bound ... See more keywords
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Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.922496
Abstract: Rosa roxburghii Tratt (R. roxburghii) tea is a traditional Chinese beverage. This study aims to investigate and compare the phenolics in free and bound forms of two cultivars of R. roxburghii leaves, and their bioactivities.…
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Keywords:
phenolic profiles;
free bound;
rosa roxburghii;
bound phenolic ... See more keywords
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Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12010205
Abstract: Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool…
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Keywords:
peach peels;
peach;
bound phenolics;
free bound ... See more keywords
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Published in 2022 at "Biosensors"
DOI: 10.3390/bios12121120
Abstract: Bound states in the continuum (BICs) have attracted considerable attentions for biological and chemical sensing due to their infinite quality (Q)-factors in theory. Such high-Q devices with enhanced light-matter interaction ability are very sensitive to…
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Keywords:
bound states;
states continuum;
label free;
free bound ... See more keywords
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Published in 2018 at "Foods"
DOI: 10.3390/foods7060093
Abstract: Rice by-products are extensively abundant agricultural wastes from the rice industry. This study was designed to optimize experimental conditions for maximum recovery of free and bound phenolic compounds from rice by-products. Optimized conditions were determined…
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Keywords:
bound phenolic;
rice;
free bound;
rice products ... See more keywords