Zobrazeno 1 - 10
of 1 686
pro vyhledávání: '"Phenolic Profile"'
Autor:
Seran Kırkıncı, Yusuf Can Gercek, Fatma Nur Baştürk, Nazlıcan Yıldırım, Betül Gıdık, Nesrin Ecem Bayram
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract This study investigated the impact of two extraction methods, traditional hydrodistillation (TDH) and microwave-assisted hydrodistillation (MAH), on the essential oil yield and chemical profile of Lavandula angustifolia L., as well as the bi
Externí odkaz:
https://doaj.org/article/87351a231d744443b57fe7fd5880e2cf
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100540- (2024)
A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ult
Externí odkaz:
https://doaj.org/article/ab69456c403647779d0f4b9047e08f2a
Autor:
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100524- (2024)
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore t
Externí odkaz:
https://doaj.org/article/3585a5a0d65747d3beb15bdaac109735
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101824- (2024)
The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification
Externí odkaz:
https://doaj.org/article/a9899eefa9204396952b6bb8b17379bb
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Marine macroalgae are of broad interest because of their abundant bioactive phenolic compounds. However, only a few previous studies have focused on bound phenolic compounds. In this study, there were significant differences in total phenolic content
Externí odkaz:
https://doaj.org/article/48e483b6c2fd4e80b6949efec82557a5
Autor:
Darnal, Aakriti a, Poggesi, Simone b, Merkytė, Vakarė a, Longo, Edoardo a, ⁎, Boselli, Emanuele a, c
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Duley, Gavin a, Poggesi, Simone b, Longhi, Lorenzo a, Longo, Edoardo a, ⁎, Boselli, Emanuele a, c
Publikováno v:
In Applied Food Research December 2024 4(2)
Autor:
Zamani Faradonbeh, Mahsa a, Barzegar, Hassan a, Hojjati, Mohammad a, Alizadeh Behbahani, Behrooz a, ⁎, Taki, Morteza b
Publikováno v:
In Applied Food Research December 2024 4(2)
Autor:
Yang, Yi a, ⁎, Ye, Zhijing b, Araujo, Leandro D. c, Rutan, Tanya d, Deed, Rebecca C. a, e, Kilmartin, Paul A. a, ⁎
Publikováno v:
In Food Chemistry 1 March 2025 467
Autor:
Elisavet Bouloumpasi, Anna Koskeridou, Maria Irakli, Anastasia Karioti, Nektaria Tsivelika, Paschalina Chatzopoulou
Publikováno v:
Molecules, Vol 29, Iss 23, p 5612 (2024)
The purpose of the present study was to compare the polyphenolic compounds extracted from five Sideritis species grown in Greece; S. scardica, S. clandestina, S. raeseri, S. euboea, and S. syriaca, using the Microwave-Assisted Extraction (MAE) proces
Externí odkaz:
https://doaj.org/article/2c0bebe0e59c47d09aeaeb1314099252