نتائج البحث - "free and bound phenolics"

1

Academic Journal

Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain

المؤلفون: Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda

المصدر: Applied Sciences, Vol 15, Iss 2, p 559 (2025)

مصطلحات موضوعية: wheat, puffing, carbohydrates, free and bound phenolics, radical-scavenging activity, volatile compounds, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/15/2/559; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/9fbf28f4fd8441f190228ea8092ceb3f

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2

Academic Journal

Biochemical Responses to the Long-Term Impact of Copper Sulfate (CuSO4) in Tobacco Plants

المؤلفون: Tugbaeva, A. S., Ermoshin, A. A., Kiseleva, I. S.

المصدر: International Journal of Molecular Sciences

وصف الملف: application/pdf

Relation: Tugbaeva, A, Ermoshin, A & Kiseleva, I 2023, 'Biochemical Responses to the Long-Term Impact of Copper Sulfate (CuSO4) in Tobacco Plants', International Journal of Molecular Sciences, Том. 24, № 20, 15129. https://doi.org/10.3390/ijms242015129; Tugbaeva, A., Ermoshin, A., & Kiseleva, I. (2023). Biochemical Responses to the Long-Term Impact of Copper Sulfate (CuSO4) in Tobacco Plants. International Journal of Molecular Sciences, 24(20), [15129]. https://doi.org/10.3390/ijms242015129; Final; All Open Access, Gold, Green; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85175274156&doi=10.3390%2fijms242015129&partnerID=40&md5=82415e32989d4ba5f94bca6a86a97fee; https://www.mdpi.com/1422-0067/24/20/15129/pdf?version=1697167265; http://elar.urfu.ru/handle/10995/130900; 85175274156; 001097927600001

الاتاحة: http://elar.urfu.ru/handle/10995/130900
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85175274156&doi=10.3390%2fijms242015129&partnerID=40&md5=82415e32989d4ba5f94bca6a86a97fee
https://www.mdpi.com/1422-0067/24/20/15129/pdf?version=1697167265
https://doi.org/10.3390/ijms242015129

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3

Academic Journal

Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities

المؤلفون: Dasha Mihaylova, Aneta Popova, Ivelina Desseva, Ivayla Dincheva, Yulian Tumbarski

المصدر: Antioxidants; Volume 12; Issue 1; Pages: 205

مصطلحات موضوعية: peel, waste recovery, valorization, peach, free and bound phenolics, metabolites

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/antiox12010205

الاتاحة: https://doi.org/10.3390/antiox12010205

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4

Academic Journal

Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions

المؤلفون: Muhammad H. Alu'datt, Doa'a Ghazi Al-U'datt, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Sana Gammoh, Ali Almajwal, Inteaz Alli

المصدر: NFS Journal, Vol 21, Iss , Pp 65-72 (2020)

مصطلحات موضوعية: Flaxseed, Soybean, Protein co-precipitates, Protein isolates, Protein yield, Free and bound phenolics, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2352364620300237; https://doaj.org/toc/2352-3646

URL الوصول: https://doaj.org/article/05c1b0df6ba040d28dce58503e6b8a2b

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5

Recovery of bioactive components from avocado peels using microwave-assisted extraction

المؤلفون: Manuela Pintado, Cristóbal N. Aguilar, Rosa M. Rodríguez-Jasso, Héctor A. Ruiz, Mayela Govea-Salas, Rafael G. Araújo

المصدر: Food and Bioproducts Processing. 127:152-161

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aed8e2dacb49b92a321f63c199afde0
https://doi.org/10.1016/j.fbp.2021.02.015

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6

Innovative food processing technologies to enhance the biosynthesis and accumulation of free and bound phenolics in carrots (Daucus carota)

المؤلفون: Viacava Romo, Fernando Gabriel

المساهمون: Jacobo Velázquez, Daniel Alberto, Escuela de Ingeniería y Ciencias, Pérez Carrillo, Esther, Campus Monterrey, tolmquevedo

المصدر: Instituto Tecnológico y de Estudios Superiores de Monterrey
ITESM
Repositorio Institucional del Tecnológico de Monterrey

مصطلحات موضوعية: elicitation, reactive oxygen species, functional properties, phenolic biosynthesis, high hydrostatic pressure, Science, Wounding stress, free and bound phenolics, come-up time, novel food ingredients, extrusion cooking, ethylene, CIENCIAS TECNOLÓGICAS::TECNOLOGÍA BIOQUÍMICA [INGENIERÍA Y TECNOLOGÍA], plant cell-wall constituents

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::0109fdf9eefafc216efc0312562e9969

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7

Innovative food processing technologies to enhance the biosynthesis and accumulation of free and bound phenolics in carrots (Daucus carota)

المؤلفون: Viacava Romo, Fernando Gabriel

المساهمون: Jacobo Velázquez, Daniel Alberto, Escuela de Ingeniería y Ciencias, Pérez Carrillo, Esther, Campus Monterrey, tolmquevedo

مصطلحات موضوعية: INGENIERÍA Y TECNOLOGÍA::CIENCIAS TECNOLÓGICAS::TECNOLOGÍA BIOQUÍMICA, Science, Wounding stress, plant cell-wall constituents, functional properties, novel food ingredients, extrusion cooking, free and bound phenolics, high hydrostatic pressure, come-up time, phenolic biosynthesis, elicitation, ethylene, reactive oxygen species

وصف الملف: Texto; application/pdf; application/vnd.openxmlformats-officedocument.wordprocessingml.document

Relation: versión publicada; 2020-06-09; Viacava Romo, F. (2020). Innovative Food Processing Technologies to Enhance the Biosynthesis and Accumulation of Free and Bound Phenolics in Carrots (Daucus carota). (Tesis doctoral). Instituto Tecnológico y de Estudios Superiores de Monterrey. Disponible en https://hdl.handle.net/11285/638125; https://hdl.handle.net/11285/638125; orcid:0000-0002-2200-5078; 467046

الاتاحة: https://hdl.handle.net/11285/638125

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