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Berries: cultivation and environmental factors effects on the phenolic compounds content
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2017)
Phenolic compounds from nuts: Extraction, chemical profiles, and bioactivity
(American Chemical Society, 2020-01)
Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans, and stilbene ...
Extraction and Determination of Phenolic Compounds in the Berries of Sorbus americana Marsh and Lonicera oblongifolia (Goldie) Hook
(Springer, 2015)
Phenolic compound content in Sorbus americana
Marsh and Lonicera oblongifolia (Goldie) Hook berries was
determined for the first time. An improved solid-liquid
microextraction (SLME) method combining with highperforma ...
Analytical methodology optimization to estimate the content of non-flavonoid phenolic compounds in Argentine propolis extracts
(Taylor & Francis, 2014-02-07)
Context: Traditionally, the content of total phenolics (flavonoid phenolics (FP) and nonflavonoid phenolics (NFP)) and flavonoids (flavone/flavonol and flavonone/dihydroflavonol)in propolis has been determined by different ...
Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
(Elsevier, 2009-05)
Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the ...
Impact of berry size at harvest on red wine composition: a winemaker's approach
(John Wiley and Sons Ltd, 2020)
Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
(Elsevier, 2007-08)
The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the ...
Phenolic compounds in grapes and wines: Chemical and biochemical characteristics and technological quality
(2014-07-01)
The grape is one of the most widely consumed fruits in the world, both in natural and in processed forms and the economic importance generated by the sale of this products is notorious. It is considered one of the greatest ...
Inhibition kinetics during the oxidation of binary mixtures of phenol with catechol, resorcinol and hydroquinone by phenol acclimated activated sludge
(Brazilian Society of Chemical Engineering, 2015-04-23)
In this work the aerobic degradation of phenol (PH), catechol (CA), resorcinol (RE), hydroquinone (HY) and the binary mixtures PH+CA, PH+RE, PH+HY by phenol-acclimated activated sludge was studied. Single substrate experiments ...