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...

Cur síos iomlán

Sábháilte in:

Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	de la Rosa, Laura A.
Rannpháirtithe:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Formáid:	Capítulo de libro
Teanga:	English
Foilsithe / Cruthaithe:	CRC Press, Taylor & Francis 2018
Ábhair:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Rochtain ar líne:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Míreanna comhchosúla

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
de réir: Alvarez-Parrilla, Emilio
Foilsithe / Cruthaithe: (2020)

Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
de réir: Abraham, Wall-Medrano
Foilsithe / Cruthaithe: (2022)

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

Cardioprotective effect of red wine and grape pomace
Foilsithe / Cruthaithe: (2021)

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
de réir: Quiñonez Martínez, Miroslava
Foilsithe / Cruthaithe: (2021)

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

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
de réir: Abraham, Wall-Medrano
Foilsithe / Cruthaithe: (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
Foilsithe / Cruthaithe: (2024)

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

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

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
de réir: Subiria-Cueto, Rodrigo
Foilsithe / Cruthaithe: (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
Foilsithe / Cruthaithe: (2021)

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

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
de réir: Abraham, Wall-Medrano
Foilsithe / Cruthaithe: (2022)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
de réir: González-Aguilar, Gustavo A.
Foilsithe / Cruthaithe: (2018)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
de réir: de Camargo, Adriano Costa
Foilsithe / Cruthaithe: (2019)

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

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

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

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
de réir: Ayala Zavala, Jesus Fernando
Foilsithe / Cruthaithe: (2019)

In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
de réir: Soto Garcia, Marcela
Foilsithe / Cruthaithe: (2022)

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

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

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
de réir: Alvarez-Parrilla, Emilio
Foilsithe / Cruthaithe: (2020)

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Foilsithe / Cruthaithe: (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
de réir: Vazquez-Flores, Alma Angélica
Foilsithe / Cruthaithe: (2024)

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

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

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

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

Sauces: An undiscovered healthy complement in Mexican cuisine
de réir: Cárdenas-Castro, Alicia Paulina
Foilsithe / Cruthaithe: (2019)

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

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

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

Synthesis of nanostructured Nickel compounds on conductive metallicsubstrates
de réir: Portillo, J.G.
Foilsithe / Cruthaithe: (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).
de réir: De La Rosa Carrillo, Laura Alejandra Ardilla
Foilsithe / Cruthaithe: (2019)

By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
de réir: Vázquez-Flores, Alma A.
Foilsithe / Cruthaithe: (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
de réir: Vazquez-Flores, Alma A.
Foilsithe / Cruthaithe: (2018)

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
de réir: Velderrain Rodríguez, Gustavo
Foilsithe / Cruthaithe: (2018)

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