U.S. flag

An official website of the United States government

PubAg

Main content area

You searched for: Subject "phenolic compounds" Remove constraint Subject: "phenolic compounds"
Start Over

Search

13,205  Search Results

« Previous | 1 - 20 of 13,205 |
Number of results to display per page

Search Results

1. Rh(I)-Catalyzed Carbene Migration/Carbonylation/Cyclization: Straightforward Construction of Fully Substituted Aryne Precursors

Author:
Zhu, Guohao; Gao, Wen-Chao; Jiang, Xuefeng
Source:
Journal of the American Chemical Society 2021 v.143 no.3 pp. 1334-1340
ISSN:
1520-5126
Subject:
phenolic compounds,   etc   ; alkynes; carbenes; oxidation;     Show all 4 Subjects
Abstract:
... The Rh(I)-catalyzed cascade formation of carbenoid followed by a carbonylative cyclization of silyl diynes has been established to achieve diverse ortho silyl-substituted phenolics, enabling access to fully substituted aryne precursors via a one-step fluorosulfurylation. The silyl mask on the termini of alkynes is demonstrated not only to suppress the undesired oxidation but also to control the se ...
DOI:
10.1021/jacs.0c13012

2. Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics

Author:
Ouyang, Mengyun; Cao, Sheng; Huang, Yiqun; Wang, Yan
Source:
Journal of food measurement & characterization 2021 v.15 no.1 pp. 247-255
ISSN:
2193-4126
Subject:
phenolic compounds,   etc   ; air; ascorbic acid; measurement; pumpkins;     Show all 5 Subjects
Abstract:
... This study was aimed to investigate the effects of hot air drying (60–100 ℃, 1.5 m/s, 6–17 h; final products contained 10.50 ± 0.29% moisture) on the levels of total phenolic compounds (TPC) including both soluble phenolic compounds (SPC) and insoluble phenolic compounds (IPC) as well as ascorbic acid in pumpkin slices. IPC accounted for an average of 74.9% of the TPC in fresh pumpkin flesh, but o ...
DOI:
10.1007/s11694-020-00618-7

3. A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Author:
Hnin, Kay Khaing; Zhang, Min; Ju, Ronghua; Wang, Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110318
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; anthocyanins; color; energy; water activity;     Show all 5 Subjects
Abstract:
... Rose flowers were dried by infrared freeze drying (IRFD) at different temperatures without and with pulsed spouted system, which is called novel infrared pulse-spouted freeze drying (IRPSFD). Drying kinetics, water activity, color, total phenolics content (TPC), and total anthocyanins contents (TANC) were investigated and compared with freeze drying (FD) as a control. The required time and energy ...
DOI:
10.1016/j.lwt.2020.110318

4. Correction to: Preparation and properties of a coniferin enantiomer

Author:
Maeda, Haruka; Tsuyama, Taku; Takabe, Keiji; Kamitakahara, Hiroshi; Takano, Toshiyuki
Source:
Journal of wood science 2020 v.66 no.1 pp. 15
ISSN:
1435-0211
Subject:
phenolic compounds,   etc   ; enantiomers; wood;     Show all 3 Subjects
Abstract:
... In the original publication of the article, the letter “L” in the section headings was published incorrectly as “l”. It should appear as “L” throughout the article. ...
DOI:
10.1186/s10086-020-01861-8

5. Phenolic and saponin profile in grains of carioca beans during storage

Author:
Bento, Juliana Aparecida Correia; Ribeiro, Paulo Riceli Vasconcelos; Bassinello, Priscila Zaczuk; Brito, Edy Sousa de; Zocollo, Guilherme Juliao; Caliari, Márcio; Soares Júnior, Manoel Soares
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.139 pp. 110599
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; Dama; color; cultivars; integument; kaempferol; saponins; storage time;     Show all 8 Subjects
Abstract:
... The objective of this study was to evaluate the behavior of slow and fast-darkening carioca beans during storage, and the profile of phenolics and saponins, aiming to identify which compounds may be involved in the browning process of the integument of these grains. Cultivars Madreperola and Dama presented the lowest total color difference (ΔE) and the highest luminosity (L*) values during storage ...
DOI:
10.1016/j.lwt.2020.110599

6. Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review

Author:
Álvarez-Viñas, Milena; Rodríguez-Seoane, Paula; Flórez-Fernández, Noelia; Torres, Ma Dolores; Díaz-Reinoso, Beatriz; Moure, Andrés; Domínguez, Herminia
Source:
Food and bioprocess technology 2021 v.14 no.3 pp. 373-387
ISSN:
1935-5130
Subject:
phenolic compounds,   etc   ; algae; biomass; bioprocessing; biorefining; energy; hydrolysis; lipids; peptides;     Show all 9 Subjects
Abstract:
... Low-cost plant and algal biomass are increasingly demanded as a source of proteins, and also, peptides and amino acids are gaining interest for their biological and functional properties. The reduction in chemicals, time and energy, and the integral valorization of the raw materials in the framework of biorefineries are major concerns in the development of environmentally friendly processes. Subcr ...
DOI:
10.1007/s11947-020-02536-4

7. A source-sink model explains the difference in the metabolic mechanism of mechanical damage to young and senescing leaves in Catharanthus roseus

Author:
Chen, Qi; Lu, Xueyan; Guo, Xiaorui; Xu, Mingyuan; Tang, Zhonghua
Source:
BMC plant biology 2021 v.21 no.1 pp. 154
ISSN:
1471-2229
Subject:
phenolic compounds,   etc   ; Catharanthus roseus; death; energy; mechanical damage; metabolomics; models; secondary metabolites; tricarboxylic acid cycle;     Show all 9 Subjects
Abstract:
... BACKGROUND: Mechanical damage is an unavoidable threat to the growth and survival of plants. Although a wound to senescing (lower) leaves improves plant vitality, a wound to younger (upper) leaves often causes damage to or death of the whole plant. Source-sink models are often used to explain how plants respond to biotic or abiotic stresses. In this study, a source-sink model was used to explain t ...
DOI:
10.1186/s12870-021-02934-6

8. Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc

Author:
Díaz, Irina; Castro, Ricardo I.; Ubeda, Cristina; Loyola, Rodrigo; Laurie, V. Felipe
Source:
Food chemistry 2021 v.356 pp. 129689
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; color; food chemistry; glutathione; honey; light; oxygen; oxygen consumption; sensation; solvents; sulfites; sulfur dioxide;     Show all 12 Subjects
Abstract:
... Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chemistry and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exp ...
DOI:
10.1016/j.foodchem.2021.129689

9. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Author:
Selli, Serkan; Guclu, Gamze; Sevindik, Onur; Kelebek, Hasim
Source:
Food chemistry 2021 v.354 pp. 129576
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; Agaricus bisporus; Pleurotus ostreatus; antioxidants; food chemistry; octenol; odor compounds; odors; oysters; terpenoids;     Show all 10 Subjects
Abstract:
... Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively ...
DOI:
10.1016/j.foodchem.2021.129576

10. Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion

Author:
Kim, Hyun-Jin; Han, Jung-Ah; Lim, Seung-Taik; Cho, Dong-Hwa
Source:
Food chemistry 2021 v.350 pp. 129240
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; acrylamides; asparagine; brown rice; food chemistry; germination; sensory evaluation; tea;     Show all 8 Subjects
Abstract:
... Germinated brown rice was roasted for the preparation of tea. The germination induced substantial increases in reducing sugars (from 3224.06 to 5028.80 mg/100 g), free amino acids (from 62.51 to 165.07 mg/100 g), volatile compounds, and phenolics (10.06 to 14.27 mg GAE/100 g). Roasting decreased the residual contents of free amino acids and reducing sugars, but produced the volatiles and phenolics ...
DOI:
10.1016/j.foodchem.2021.129240

11. A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions

Author:
Sinrod, Amanda J.G.; Li, Xueqi; Bhattacharya, Mrittika; Paviani, Bruna; Wang, Selina C.; Barile, Daniela
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.144 pp. 111192
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; agricultural wastes; lignin; oligosaccharides; polymerization; polysaccharides; pomace; seed extracts; wines;     Show all 9 Subjects
Abstract:
... Chardonnay marc (pomace), an agricultural waste product, has demonstrated significant potential health benefits in previous studies. This study represents the first comprehensive chemical characterization of chardonnay marc, its seed and seedless fractions, and a seed extract to uncover the bioactive compounds inducing their observed health benefits. Chardonnay marc and its processing fractions' g ...
DOI:
10.1016/j.lwt.2021.111192

12. Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

Author:
Tanguler, Hasan; Cankaya, Akkiz; Agcam, Erdal; Uslu, Hasan
Source:
Food bioscience 2021 v.41 pp. 100973
ISSN:
2212-4292
Subject:
phenolic compounds,   etc   ; anthocyanins; antioxidant activity; carrot juice; fermentation; lactic acid; paper; sensory evaluation; temperature; titratable acidity;     Show all 10 Subjects
Abstract:
... This study is a paper in which compared the effect of fermentation temperature on antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were investigated. 3D-molecular demonstration of lactic acid, which is the main molecule in Shalgam, was realized. As the fermentation temperature increased, titration acidity increased faster, and thus the fermentation time was shortened. T ...
DOI:
10.1016/j.fbio.2021.100973

13. Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities

Author:
Cheng, Yong; Quan, Wei; Qu, Tao; He, Yujie; Wang, Zhaojun; Zeng, Maomao; Qin, Fang; Chen, Jie; He, Zhiyong
Source:
Food chemistry 2021 v.345 pp. 128808
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; Pinus yunnanensis; antioxidant activity; antioxidants; flavonoids; food chemistry; functional foods; pine pollen; pretreatment;     Show all 9 Subjects
Abstract:
... Effects of ⁶⁰Co-irradiation and superfine grinding wall disruption on the phenolic, antioxidant activity, and α-glucosidase-inhibiting potential of pine pollen were investigated. Eight soluble phenolics (SP) and insoluble-bound phenolic (IBP) compounds were characterized for the first time. After ⁶⁰Co-irradiation, total phenolic content (TPC) and total flavonoid content (TFC) in SP increased by 16 ...
DOI:
10.1016/j.foodchem.2020.128808

14. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties

Author:
Yu, Xiaoming; Meenu, Maninder; Xu, Baojun; Yu, Hansong
Source:
Food chemistry 2021 v.345 pp. 128612
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; antioxidant activity; antioxidants; assays; filtration; food chemistry; isoflavones; slurries; soybeans; soymilk;     Show all 10 Subjects
Abstract:
... In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavon ...
DOI:
10.1016/j.foodchem.2020.128612

15. A high-throughput analytical strategy based on QuEChERS-dSPE/HPLC–DAD–ESI-MSn to establish the phenolic profile of tropical fruits

Author:
Silva, Catarina; Câmara, José S.; Perestrelo, Rosa
Source:
Journal of food composition and analysis 2021 v.98 pp. 103844
ISSN:
0889-1575
Subject:
phenolic compounds,   etc   ; Eugenia uniflora; flavonols; food composition; fruits; health promotion; humans; mangoes; passion fruits;     Show all 9 Subjects
Abstract:
... Tropical fruits are a rich source of phenolic compounds which are favorable in defending the human body against damage induced by free radicals (e.g., ROS, RNS). In the current work, a high throughput analytical approach based on a simple extraction procedure (QuEChERS-dSPE) combined with high-performance liquid chromatography-diode array detector-electrospray ionization-mass spectrometry (HPLC-DA ...
DOI:
10.1016/j.jfca.2021.103844

16. Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion

Author:
Ribeiro, Tânia B.; Bonifácio-Lopes, Teresa; Morais, Pilar; Miranda, Arménio; Nunes, João; Vicente, António A.; Pintado, Manuela
Source:
Journal of food engineering 2021 v.297 pp. 110476
ISSN:
0260-8774
Subject:
phenolic compounds,   etc   ; antioxidant activity; bioavailability; dietary fiber; digestion; gastrointestinal system; olive oil; olive pomace; yogurt;     Show all 9 Subjects
Abstract:
... Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of bei ...
DOI:
10.1016/j.jfoodeng.2021.110476

17. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

Author:
Wu, Gang; Hui, Xiaodan; Gong, Xi; Tran, Khan Nhu; Stipkovits, Letitia; Mohan, Maneesha S.; Brennan, Margaret A.; Brennan, Charles S.
Source:
Trends in food science & technology 2021 v.110 pp. 107-119
ISSN:
0924-2244
Subject:
phenolic compounds,   etc   ; bioavailability; cattle; humans; low fat diet; pH; plant-based foods; whey; whey protein;     Show all 9 Subjects
Abstract:
... Nowadays scientific communities and food manufacturers are interested in bringing natural compounds, such as dietary phenolics, to consumers demanding health benefits. A high protein, but low-carbohydrate and low-fat diet is becoming a trend worldwide. Bovine whey proteins are appreciated protein ingredients. Dietary phenolics sourced from plant-based food have an increasing demand due to their gr ...
DOI:
10.1016/j.tifs.2021.01.072

18. Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors

Author:
Şensu, Eda; Kasapoğlu, Kadriye Nur; Gültekin-Özgüven, Mine; Demircan, Evren; Arslaner, Ayla; Özçelik, Beraat
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.140 pp. 110820
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; ; Berberis; anthocyanins; antioxidant activity; bioavailability; carotenoids; chlorogenic acid; in vitro digestion;     Show all 9 Subjects
Abstract:
... Bioactive compounds such as phenolics, anthocyanins and carotenoids were investigated in Berberis plant with purple (PB), red (RB) and orange (OB) fruits (barberries). The study was aimed to evaluate the bioaccessibility of the antioxidants and ACE (angiotensin converting enzyme) inhibitory compounds of barberry plants upon their transit through in-vitro digestion. Among barberries, (PB) exhibited ...
DOI:
10.1016/j.lwt.2020.110820

19. Evolution of phenolic profile of white wines treated with enzymes

Author:
Scutarașu, Elena-Cristina; Luchian, Camelia Elena; Vlase, Laurian; Colibaba, Lucia Cintia; Gheldiu, Ana Maria; Cotea, Valeriu V.
Source:
Food chemistry 2021 v.340 pp. 127910
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; alcoholic fermentation; enzymes; evolution; food chemistry; grapes; physicochemical properties; statistical analysis; wines;     Show all 9 Subjects
Abstract:
... The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală and Sauvignon blanc varieties was evaluated. Physicochemical properties of ...
DOI:
10.1016/j.foodchem.2020.127910

20. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Author:
Ahouagi, Vinicius Berutto; Mequelino, Daiana Barbosa; Tavano, Olga Luisa; Garcia, José Antonio Dias; Nachtigall, Aline Manke; Vilas Boas, Brígida Monteiro
Source:
Food chemistry 2021 v.340 pp. 127925
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; acidity; antioxidant activity; antioxidants; flavonoids; flavor; food chemistry; ketchup; pH; pulp; strawberries; sugars; tomatoes;     Show all 13 Subjects
Abstract:
... The addition of strawberry pulp to ketchup sauces may be an alternative to attend the consumers’ demand for innovative products with functional appeal. Sauces were made using different tomato/strawberry pulp ratios (100:0; 75:25; 50:50; 25:75; 0:100) and characterized for the physicochemical characteristics, bioactive compounds, antioxidant activity, and consumers’ acceptance. The strawberry-enric ...
DOI:
10.1016/j.foodchem.2020.127925