Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Manel Slimane"'
Publikováno v:
Industrial & Engineering Chemistry Research. 57:12519-12530
In this study, we carried out simulations at the molecular and mesoscale (MesoDyn and DPD) levels in order to identify the main groups implicated in the solubility and the dispersion of flavonoids ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0de4cf7cde88bf0abaf64bc357a15b01
https://doi.org/10.1021/acs.iecr.8b02321
https://doi.org/10.1021/acs.iecr.8b02321
Publikováno v:
Flavonoids-From Biosynthesis to Human Health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b41201ba135010436f0d34292da7396
https://doi.org/10.5772/67621
https://doi.org/10.5772/67621
Publikováno v:
Biotechnology
Deniz Ekinci. Biotechnology, InTech, 2015, 978-953-51-2040-7. ⟨10.5772/60453⟩
Deniz Ekinci. Biotechnology, InTech, 2015, 978-953-51-2040-7. ⟨10.5772/60453⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7f823311c2125e979e9eca98696973c
http://www.intechopen.com/articles/show/title/origin-of-the-variability-of-the-antioxidant-activity-determination-of-food-material
http://www.intechopen.com/articles/show/title/origin-of-the-variability-of-the-antioxidant-activity-determination-of-food-material
Autor:
Mohamed Ghoul, Hind Chaaban, Latifa Chebil, Leila Chekir, Manel Slimane, Cédric Paris, Céline Charbonnel, Irina Ioannou, Christine Gerardin
Publikováno v:
Journal of Food Processing and Preservation
Journal of Food Processing and Preservation, Wiley, 2017, 41 (5), pp.e13203. ⟨10.1111/jfpp.13203⟩
Journal of Food Processing and Preservation, Wiley, 2017, 41 (5), pp.e13203. ⟨10.1111/jfpp.13203⟩
The objective of this paper is on the one hand to study the effect of heat processing (30 to 130°C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7-O glucoside),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5da1d69e34534d9d4b962db32e43996
https://doi.org/10.1111/jfpp.13203
https://doi.org/10.1111/jfpp.13203
Autor:
Chaaban, Hind1, Ioannou, Irina1 irina.ioannou@univ-loraine.fr, Chebil, Latifa1, Slimane, Manel1, Gérardin, Christine2, Paris, Cédric3, Charbonnel, Céline1, Chekir, Leila4, Ghoul, Mohamed1
Publikováno v:
Journal of Food Processing & Preservation. Oct2017, Vol. 41 Issue 5, pn/a-N.PAG. 12p.
Autor:
Gonçalo Justino
Flavonoids are abundant secondary metabolites found in plants and fungi that have various roles in these organisms, including pigmentation, cell signalling, plant defence and inter-organism communication. Due to their abundance in nature, flavonoids