Phenolic compounds in herbs and spices

Phenolic compounds in herbs and spices

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms. A classical pathway of a...

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Xehetasun bibliografikoak
Egile nagusia:	de la Rosa, Laura A.
Beste egile batzuk:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Formatua:	Capítulo de libro
Hizkuntza:	English
Argitaratua:	CRC Press, Taylor & Francis 2018
Gaiak:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Sarrera elektronikoa:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
nork: Alvarez-Parrilla, Emilio
Argitaratua: (2020)

Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
nork: Abraham, Wall-Medrano
Argitaratua: (2022)

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Argitaratua: (2022)

Cardioprotective effect of red wine and grape pomace
Argitaratua: (2021)

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
nork: Quiñonez Martínez, Miroslava
Argitaratua: (2021)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Argitaratua: (2021)

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
nork: Abraham, Wall-Medrano
Argitaratua: (2021)

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
Argitaratua: (2024)

Cápsulas de polvo de arándano (Vaccinium corymbosum L.) como propuesta nutracéutica para mejorar la estabilidad gastrointestinal in vitro de compuestos fenólicos
nork: Abraham, Wall-Medrano
Argitaratua: (2022)

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
Argitaratua: (2024)

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
nork: Subiria-Cueto, Rodrigo
Argitaratua: (2019)

Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Argitaratua: (2021)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Argitaratua: (2021)

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
nork: Abraham, Wall-Medrano
Argitaratua: (2022)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
nork: González-Aguilar, Gustavo A.
Argitaratua: (2018)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
nork: de Camargo, Adriano Costa
Argitaratua: (2019)

Characterization of Polyphenolic Compounds from Bacopa procumbens and Their Effects on Wound-Healing Process
Argitaratua: (2022)

Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
nork: Pacheco-Ordaz, R.
Argitaratua: (2018)

Canine Detection of the Volatile Organic Compounds Related to Cervical Cancer Cells
Argitaratua: (2021)

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
nork: Ayala Zavala, Jesus Fernando
Argitaratua: (2019)

In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
nork: Soto Garcia, Marcela
Argitaratua: (2022)

Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products
Argitaratua: (2024)

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Argitaratua: (2024)

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
nork: Alvarez-Parrilla, Emilio
Argitaratua: (2020)

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Argitaratua: (2021)

Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population
nork: Vazquez-Flores, Alma Angélica
Argitaratua: (2024)

Ingestión de compuestos fenólicos en población adulta mayor (consumption of phenolic compounds in the elderly population).
nork: Cereceres-Aragon, Andrea
Argitaratua: (2019)

Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines
Argitaratua: (2022)

Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
nork: Muñoz-Bernal, Oscar A.
Argitaratua: (2022)

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate
nork: Ruiz-Canizalez, Jaqueline
Argitaratua: (2019)

Sauces: An undiscovered healthy complement in Mexican cuisine
nork: Cárdenas-Castro, Alicia Paulina
Argitaratua: (2019)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
nork: Lopez Diaz, Jose Alberto
Argitaratua: (2020)

Mango phenolics increase serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
nork: Domínguez Avila, J. Abraham
Argitaratua: (2018)

Anion interaction with homoditopic chlorodiorganotin(IV) dithiocarbamate complexes derived from a naphthalene diimide. A pathway to obtain metallomacrocycles
nork: Claudio Catalan, Miguel Angel
Argitaratua: (2020)

Synthesis of nanostructured Nickel compounds on conductive metallicsubstrates
nork: Portillo, J.G.
Argitaratua: (2019)

Identificación de compuestos fenólicos en extractos de almendra (Prunus dulcis) y nuez pecana (Carya illinoinensis) mediante cromatografía líquida acoplada a espectrometría de masas en tándem (HPLC-MS/MS).
nork: De La Rosa Carrillo, Laura Alejandra Ardilla
Argitaratua: (2019)

By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
nork: Vázquez-Flores, Alma A.
Argitaratua: (2018)

Subproductos de frutos secos oleaginosos producidos en México (nuez pecana, pistache y almendra) como fuente de compuestos nutracéuticos y análisis de su actividad biológica
nork: Vazquez-Flores, Alma A.
Argitaratua: (2018)

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
nork: Velderrain Rodríguez, Gustavo
Argitaratua: (2018)

Antioxidant effect of polyphenolic compounds (PC) at different concentrations in IEC-6 cells
Argitaratua: (2020)