Zobrazeno 1 - 10
of 1 667
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:
Muhammad Hassnain Haideri, Titi Phanjaroen, Wiritphon Khiaolaongam, Thanarat Boonchalaem, Jiraporn Laoung-on, Supakit Chaipoot, Surat Hongsibsong, Kongsak Boonyapranai, Sakaewan Ounjaijean
Publikováno v:
Molecules, Vol 29, Iss 22, p 5475 (2024)
The therapeutic potential of plant extracts has attracted significant interest, especially regarding indigenous species with health-promoting properties. Gymnema inodorum, native to Northern Thailand, is recognized for its rich phytochemical profile;
Externí odkaz:
https://doaj.org/article/97316beb1828419bb97f0bd6996a2756
Autor:
Gustavo J. Cáceres-Cevallos, María Quílez, Gonzalo Ortiz de Elguea-Culebras, Enrique Melero-Bravo, Raúl Sánchez-Vioque, María J. Jordán
Publikováno v:
Plants, Vol 13, Iss 21, p 3022 (2024)
The cultivation of Salvia lavandulifolia, Spanish sage, makes an important contribution to the economy of many rural areas in Southeastern Spain. This aromatic plant species is characterized by high intraspecific variability, which makes the selectio
Externí odkaz:
https://doaj.org/article/aee6d730b54946ebb6ab3aac89496462
Autor:
Tsvetelina Andonova, Yordan Muhovski, Elena Apostolova, Samir Naimov, Silviya Mladenova, Iliya Slavov, Ivayla Dincheva, Vasil Georgiev, Atanas Pavlov, Ivanka Dimitrova-Dyulgerova
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1200 (2024)
Nowadays, interest in natural antioxidants (especially phenolics) for the prevention of oxidative stress-related diseases is increasing due to their fewer side effects and more potent activity than some of their synthetic analogues. New chemical and
Externí odkaz:
https://doaj.org/article/afbf7c7716324751990b299c6bdc4359
Publikováno v:
Phytomedicine Plus, Vol 4, Iss 2, Pp 100561- (2024)
Background: The natural tendency of polymicrobial infections and co-habitation of bacteria and Candida are currently well-recognized and reported as highly fatal. This kind of interaction is usually associated with drug tolerance, infection relapse,
Externí odkaz:
https://doaj.org/article/674cc011b8bc4329b70da6e45ac470b6
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 6, Pp 419-427 (2023)
This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture,
Externí odkaz:
https://doaj.org/article/440bf5a34e644198b929eb9fc5948d27