Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Katherine S. Robbins"'
Publikováno v:
Journal of Functional Foods, Vol 18, Iss , Pp 1002-1013 (2015)
The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP val
Externí odkaz:
https://doaj.org/article/d302a3e43a10458094635063ace954bd
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 11-22 (2015)
The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP val
Externí odkaz:
https://doaj.org/article/4db65630413a4d2e877df9c07c5d2d27
Publikováno v:
Food Chemistry. 212:681-687
Inflammation is linked to numerous chronic disease states. Phenolic compounds have attracted attention because a number of these compounds possess anti-inflammatory properties. A phenolic crude extract was prepared from pecans and separated by Sephad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e1cb60a1317a4d50771dd64c07cd10b
Autor:
Shaun MacMahon, Nicole Shyong, Katherine S Robbins, Lowri DeJager, Susie Genualdi, Samantha Farris
Publikováno v:
Food Additives & Contaminants: Part A. :1-9
Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e19911f8e6324dbd738bfd240b0260c7
https://doi.org/10.1080/19440049.2016.1147986
https://doi.org/10.1080/19440049.2016.1147986
Publikováno v:
Journal of Functional Foods, Vol 18, Iss, Pp 1002-1013 (2015)
The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d64649fb4f203c03b84c4a03698857cc
https://doi.org/10.1016/j.jff.2015.05.026
https://doi.org/10.1016/j.jff.2015.05.026
Publikováno v:
Journal of Functional Foods, Vol 15, Iss, Pp 11-22 (2015)
The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b9fc850e2a020cf77c96a8636f7b005
https://doi.org/10.1016/j.jff.2015.03.006
https://doi.org/10.1016/j.jff.2015.03.006
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:4332-4341
The phenolic acids and proanthocyanidins (PACs) of pecans possess bioactive properties, which might be useful in retarding the onset of and ameliorating the status of certain chronic disease states. There is a general lack of information in the liter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab2b18edc59409b232e4fa792b152402
https://doi.org/10.1021/jf500909h
https://doi.org/10.1021/jf500909h
Akademický článek
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Autor:
Katherine S. Robbins, Ronald R. Eitenmiller, Eui-Cheol Shin, Robert L. Shewfelt, Ronald B. Pegg
Publikováno v:
Journal of agricultural and food chemistry. 59(22)
Uncharacteristic of most whole foods, the major component of tree nuts is lipid; surprisingly, information on the lipid constituents in tree nuts has been sporadic and, for the most part, not well reported. Most published papers focus on only one nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6eaf28927c386cc637f8fdcab5ea709
https://pubmed.ncbi.nlm.nih.gov/21985331
https://pubmed.ncbi.nlm.nih.gov/21985331
Publikováno v:
Journal of the Academy of Nutrition and Dietetics. 114:A47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efe027e33062cda8b3812d1a33713457
https://doi.org/10.1016/j.jand.2014.06.144
https://doi.org/10.1016/j.jand.2014.06.144