Keywords: اسید های هیدروکسی بنزوئی; Fruit peels; Non-extractable polyphenols; Macromolecular antioxidants; Hydrolyzable polyphenols; Non-extractable proanthocyanidins; Food byproducts; EPP; extractable polyphenols; HBA; hydroxybenzoic acids; HCA; hydroxycinnamic acids; HPP; hydrolyzable pol
مقالات ISI اسید های هیدروکسی بنزوئی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: اسید های هیدروکسی بنزوئی; Aromatic amino acids; DAHPS; EPSPS; Phenylpropanoid metabolism; Hydroxybenzoic acids; Hydroxycinnamic acids;
Keywords: اسید های هیدروکسی بنزوئی; Antioxidants; Oxidative stability; Sardine oil; Hydroxybenzoic acids; Primary oxidation; Secondary oxidation;
Keywords: اسید های هیدروکسی بنزوئی; Monolith; Fumed silica nanoparticles; HILIC; Nucleosides; Nucleotides; Hydroxybenzoic acids
Keywords: اسید های هیدروکسی بنزوئی; Isoniazid; Cocrystal; Anti-oxidants; Hydroxybenzoic acids
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
Keywords: اسید های هیدروکسی بنزوئی; Melanoidins; Coffee; Bread crust; Hydroxycinnamic acids; Hydroxybenzoic acids; Principal component analysis;
Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)
Keywords: اسید های هیدروکسی بنزوئی; 4-HBA; 4-Hydroxybenzoic Acid; AAPH; 2,2â²-Azobis(2-methylpropionamidine)dihydrochloride; AC; Antioxidant Capacity; CaA; Caffeic Acid; DBC; 2,6-di-tert-butyl-p-cresol; DPPH; 2,2-Diphenyl-1-Picrylhydrazyl; FC; Folin-Ciocalteu; FeA; Ferulic Acid; FRAP; Ferr
Rare phenolic structures found in the aerial parts of Eriosema laurentii De Wild.
Keywords: اسید های هیدروکسی بنزوئی; Eriosema laurentii De Wild; Leguminosae; 3,4â²,6,8-tetrahydroxyflavanone-7-C-glucoside; 3,4â²,6,8-tetrahydroxyflavone-7-C-glucoside; 1-[2,4-dihydroxy-3-(2-hydroxy-3-methylbut-3-en-1-yl) phenyl]-3-phenylpropan-1-one; 1-[2,4-dihydroxy-3-(2-hydroxy-3-methy
Polyphenolic profile of persimmon leaves by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS)
Keywords: اسید های هیدروکسی بنزوئی; Persimmon leaves; Orbitrap-MS; Flavonoids; Cinnamic acid; Hydroxybenzoic acids; Hydroxytyrosol
Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids
Keywords: اسید های هیدروکسی بنزوئی; Pomegranate peel extract (PPE); Punicalagin; Hydroxybenzoic acids; Antioxidant activity; Pulsed ultrasound-assisted extraction
QSAR of the free radical scavenging potency of selected hydroxybenzoic acids and simple phenolics
Keywords: اسید های هیدروکسی بنزوئی; Hydroxybenzoic acids; Phenols; Free radicals; Antiradical activity; Dragon; QSAR; BDE
Complexation of europium(III) by hydroxybenzoic acids: A time-resolved luminescence spectroscopy study
Keywords: اسید های هیدروکسی بنزوئی; Europium; Lanthanides; Hydroxybenzoic acids; Phenolic acids; Complexation; Time-resolved luminescence spectroscopy;
Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.)
Keywords: اسید های هیدروکسی بنزوئی; HPLC-MS; Total phenolic content; DPPH; Hydrolysable tannins; Flavanols; Hydroxycinnamic acids; Hydroxybenzoic acids;
Metabolic profiling of antioxidants constituents in Artemisia selengensis leaves
Keywords: اسید های هیدروکسی بنزوئی; AST; Artemisia selengensis Turcz; HPLC-QTOF-MS2; high-performance liquid chromatography equipped with diode array detector, electrospray ionization and quadruple/time-of-flight tandem mass spectrometry; TPC; total phenolics content; TFC; total flavonoids
Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage
Keywords: اسید های هیدروکسی بنزوئی; Lens culinaris; Hydroxybenzoic acids; Hydroxycinnamic acids; Flavonoids; Proanthocyanidins; Bioactivity
Plant regeneration and biochemical accumulation of hydroxybenzoic and hydroxycinnamic acid derivatives in Hypoxis hemerocallidea organ and callus cultures
Keywords: اسید های هیدروکسی بنزوئی; AAPH; 2,2â²-azobis(2-methylpropionamidine) dihydrochloride; ANOVA; analysis of variance; BA; N6-benzyladenine; DPPH; 2,2-diphenyl-1-picryl hydrazyl; CK; cytokinin; iP; N6-(2-isopentenyl)-adenine; MS; Murashige and Skoog (1962) medium; ORAC; oxygen radica
Potential sources of high value chemicals from leaves, stems and flowers of Miscanthus sinensis 'Goliath' and Miscanthus sacchariflorus
Keywords: اسید های هیدروکسی بنزوئی; Miscanthus sinensis; Miscanthus sacchariflorus; hydroxybenzoic acids; hydroxycinnamate esters; high-value chemicals; ADME; absorption, distribution, metabolism, excretion; CADPE; 2-(3,4-dihydroxyphenyl)ethyl caffeate; CAPE; 2-phenylethyl caffeate; 2-CaffH
Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity
Keywords: اسید های هیدروکسی بنزوئی; Vitis vinifera wines; Quality red wines; Phenolic compounds; Anthocyanins; Flavonols; Phenolic acids; Hydroxycinnamic acids; Hydroxybenzoic acids; HPLC-DAD analysis; Wine consumption; In vivo antioxidant activity; Food analysis; Food composition;
An attractive, sensitive and high-throughput strategy based on microextraction by packed sorbent followed by UHPLC-PDA analysis for quantification of hydroxybenzoic and hydroxycinnamic acids in wines
Keywords: اسید های هیدروکسی بنزوئی; Hydroxybenzoic acids; Hydroxycinnamic acids; Wine; Microextraction by packed sorbent; Ultra-high pressure liquid chromatography;
Phenolic response in green walnut husk after the infection with bacteria Xanthomonas arboricola pv. juglandis
Keywords: اسید های هیدروکسی بنزوئی; Juglans regia; Bacterial blight; Hydroxycinnamic acids; Flavonoids; Hydroxybenzoic acids; Resistance
Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn
Keywords: اسید های هیدروکسی بنزوئی; Esterified; Etherified; Insoluble bound; Hydroxybenzoic acids; Hydroxycinnamic acids; Flavonoids
Effect of photoperiod on flavonoid pathway activity in sweet potato (Ipomoea batatas (L.) Lam.) leaves
Keywords: اسید های هیدروکسی بنزوئی; Anthocyanins; Catechins; Flavonoid pathway; Flavonols; HPLC; Hydroxycinnamic acids; Hydroxybenzoic acids; Photoperiod; RT-PCR, sweet potato; Gene expression
OH-radical induced degradation of hydroxybenzoic- and hydroxycinnamic acids and formation of aromatic products—A gamma radiolysis study
Keywords: اسید های هیدروکسی بنزوئی; Hydroxybenzoic acids; Hydroxycinnamic acids; OH-radicals; Gamma-radiolysis; Radiolytic products
Surface-enhanced Raman scattering of hydroxybenzoic acids adsorbed on silver nanoparticles
Keywords: اسید های هیدروکسی بنزوئی; SERS; Surface-enhanced Raman; Raman; Hydroxybenzoic acids; Salicylic acid; Charge transfer; Radical anion
Dissociation constants and micelle-water partition coefficients of hydroxybenzoic acids and parabens in surfactant micellar solutions
Keywords: اسید های هیدروکسی بنزوئی; Hydroxybenzoic acids; Parabens; Binding constant; Micelle-water partition coefficient; Hydrophobicity;
Accumulation of phenolic compounds in apple in response to infection by the scab pathogen, Venturia inaequalis
Keywords: اسید های هیدروکسی بنزوئی; Malus domestica; Apple scab; Hydroxycinnamic acids; Flavonoids; Dihydrochalcones; Hydroxybenzoic acids
Metabolomics of Daucus carota cultured cell lines under stressing conditions reveals interactions between phenolic compounds
Keywords: اسید های هیدروکسی بنزوئی; Anthocyanins; Daucus carota; Hydroxybenzoic acids; Hydroxycinnamic acids; Metabolomics;
Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T
Keywords: اسید های هیدروکسی بنزوئی; Lactobacillus plantarum; Hydroxycinnamic acids; Hydroxybenzoic acids; Decarboxylase; Reductase; Inducible enzymes
Composition and distribution of phenolic acids in Ponkan (Citrus poonensis Hort. ex Tanaka) and Huyou (Citrus paradisi Macf. Changshanhuyou) during maturity
Keywords: اسید های هیدروکسی بنزوئی; Phenolic acid; Citrus fruits; Citrus juice; Chinese fruit; HPLC–PDA; Maturity; Hydroxycinnamic acids; Hydroxybenzoic acids; Adulteration of citrus juice; Food composition; Food analysis