Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1274906
Abstract: ABSTRACT In this study, the total phenolic, total flavonoids, phenolic compounds, the mineral content, and antioxidant activity of fruit extracts of seven wild species (Crataegus monogyna Jacq., Prunus spinosa L., Rosa canina L., Hippophaë rhamnoides… read more here.
Keywords: antioxidant activity; properties phenolic; phenolic acids; wild species ... See more keywords
Structure, stability, and properties of phenolic fibers modified by phenyl molybdate
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DOI: 10.1177/0967391120927801
Abstract: Phenyl molybdate-modified phenolic fibers (PMoPFs) were prepared by melt spinning from the corresponding resin which was polymerized from phenol, formaldehyde, and phenyl molybdate, followed by solution curing and then heat curing processes. The molecular structures,… read more here.
Keywords: phenolic fibers; properties phenolic; stability properties; structure stability ... See more keywords
Effects of graphene surface energy on the structure and mechanical properties of phenolic foams
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Polymer Engineering"
DOI: 10.1515/polyeng-2017-0132
Abstract: Abstract Graphene nanoplates (GNPs) and graphene oxide (GO) were used to investigate the effects of surface free energy (SFE) of nanoparticles on the cellular structure and mechanical properties of phenolic nanocomposite foams. The results showed… read more here.
Keywords: energy; structure mechanical; properties phenolic; phenolic foams ... See more keywords
Antioxidant properties and phenolic profile of the most widely appreciated cultivated berry species: A comparative study
Sign Up to like & getrecommendations! Published in 2020 at "Folia Horticulturae"
DOI: 10.2478/fhort-2020-0008
Abstract: Abstract Berries are in the form of a semi-bush or shrub, soft fleshy, juicy, often small and edible. They are generally in bright colours and may sweet or sour in taste. The present study reports… read more here.
Keywords: antioxidant properties; properties phenolic; study; phenolic profile ... See more keywords