Keywords: محتوای فنولوژیک; Functional food; Food matrix; Phenolic content; Antioxidant activity; Cynarin (PubChem CID: 6474640); Cynaroside (PubChem CID: 5280637);
مقالات ISI محتوای فنولوژیک (ترجمه نشده)
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Keywords: محتوای فنولوژیک; Pasta; Phenolic content; Antioxidant activity; Nutritional properties; Microstructure;
Keywords: محتوای فنولوژیک; Chickpea; Fungicides; Photosynthetic machinery; Phenolic content; Antioxidative enzymes; Carotenoid;
Keywords: محتوای فنولوژیک; Winemaking residue; ASE; UAE; Antibacterial activity; Antioxidant activity; Phenolic content;
Keywords: محتوای فنولوژیک; Citrus pomace; Super-heated steam; Phenolic content; Flavonoid content; Antioxidant activity;
Keywords: محتوای فنولوژیک; Wheat bran characteristics; Chinese steamed bread; Arabinoxylans; Phenolic content; Dietary fiber;
Keywords: محتوای فنولوژیک; Pyrolysis liquid oil; Microwave pyrolysis; Oil palm fiber; Fast pyrolysis; Phenolic content;
Keywords: محتوای فنولوژیک; Trapa bispinosa; Antioxidant activity; Phenolic content; Antiproliferative activity;
Keywords: محتوای فنولوژیک; Sudanese medicinal plants; Phenolic content; FRAP; Tyrosinase inhibition; Acacia nilotica;
Keywords: محتوای فنولوژیک; Phenolic content; Enzymatic activity; Enzymatic browning; Fresh-cut fruit; Apple pomace;
Keywords: محتوای فنولوژیک; Plum; Phenolic content; Anthocyanin; HPLC; Total sugar content;
Keywords: محتوای فنولوژیک; Immature wheat; Antioxidant capacity; Cell proliferation; Phenolic content; Flavonoid content; Vitamin E
Keywords: محتوای فنولوژیک; Phenolic content; Ascorbic acid; Total flavonoid; Antioxidant activity; Response surface methodology
Keywords: محتوای فنولوژیک; FRAP, ferric reducing antioxidant power; DPPH, 2, 2-diphenyl-1-picrylhydrazyl; ABTS, 2, 2-azinobs-(3-ethylbenzothiazoline -6-sulfonic acid); UPLC, Ultra Performance Liquid ChromatographyAntioxidant capacity; Alkaline hydrolysis; Phenolic content; Phaseolu
Keywords: محتوای فنولوژیک; FRAP; ferric reducing antioxidant power; DPPH; 2, 2-diphenyl-1-picrylhydrazyl; ABTS; 2, 2-azinobs-(3-ethylbenzothiazoline -6-sulfonic acid); UPLC; Ultra performance liquid chromatography; Antioxidant capacity; In vitro digestion; Phenolic content; Fruit s
Keywords: محتوای فنولوژیک; Brewer's spent grain; Supercritical fluid extraction; Phenolic content; Flavonoids; DPPH;
Keywords: محتوای فنولوژیک; Chocolate; Antioxidant; Phenolic content; FT-IR; Chemometrics; PLSR;
Keywords: محتوای فنولوژیک; Phenolic content; Antioxidant activity; Grape cultivar; West Azerbaijan; HPLC;
Keywords: محتوای فنولوژیک; Response surface methodology; Phenolic content; Optimization; Extraction; Urtica dioica;
Keywords: محتوای فنولوژیک; Antioxidant activity; Extrusion; Gamma-aminobutyric acid (GABA); Germinated brown rice flour; Phenolic content; Gallic acid (PubChem CID: 370); 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 2735032); Sodium acetate (PubChem CID: 517045); Sodium carbonate (P
Keywords: محتوای فنولوژیک; Catechin; Cheese ripening; In vitro recovery; Phenolic content; Simulated digestion;
Keywords: محتوای فنولوژیک; Anthocyanins; Phenolic content; Antioxidant activity; Physical properties; Cultivars;
Keywords: محتوای فنولوژیک; Black rice; Extrusion; Phenolic content; Anthocyanin content; Antioxidant activity;
Keywords: محتوای فنولوژیک; DPPH; 2, 2-diphenyl-1-picrylhydrazyl; FAME; fatty acid methyl esters; PUFA; polyunsaturated fatty acids; MUFA; monounsaturated fatty acids; SFA; saturated acids; FRAP; ferric reducing antioxidant potential; TEAC; trolox equivalent antioxidant capacity; BH
Keywords: محتوای فنولوژیک; Steel-cut oats; Tarhana; Antioxidant activity; Phenolic acid; Phenolic content;
Keywords: محتوای فنولوژیک; Fruit; Antioxidant; Phenolic content; In vitro digestionFRAP, ferric reducing antioxidant power; DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2-azinobs-(3-ethylbenzothiazoline-6-sulfonic acid)
Keywords: محتوای فنولوژیک; Camellia sinensis; White tea; Hot and cold water steeping; Tea brewing conditions; Antioxidant activity; Chelating activity; LDL; Phenolic content; Catechins; Bioactive non-nutrients; Nutrient retention; Food processing; Food analysis; Food composition
Keywords: محتوای فنولوژیک; Cicer arietinum; Microbial consortium; Phenolic content; Antioxidant activity; HPLC; ISR; Induced Systemic resistance; ROS; reactive oxygen species; TPC; total phenolic content; TFC; total flavonoid content; AA; ascorbic acid; IC; iron chelation; FRSA; fr
Keywords: محتوای فنولوژیک; Sweet wines; Naturally grape dehydration process; Fortification with spirits; Aging; Vitis vinifera L. cv Garnacha Tintorera; Phenolic content; Proanthocyanidins; HPLC;
Keywords: محتوای فنولوژیک; Water stress; Red beet; Betalains; Antioxidant activity; Phenolic content;
Keywords: محتوای فنولوژیک; Honey; Nutritional value; Phenolic content; Flavonoid content; Antioxidant activity;
Keywords: محتوای فنولوژیک; Anti-oxidant activity; Cell cultures; DPPH; Elicitors; Phenolic content; TEAC;
Keywords: محتوای فنولوژیک; Phenolic content; Antioxidant capacity; Drying kinetics; Diffusion; Olive pomace;
Keywords: محتوای فنولوژیک; Chemometrics; Analysis of variance-simultaneous component analysis; Mixed-effects modeling; Antioxidant capacity; Phenolic content;
Keywords: محتوای فنولوژیک; Potato peel and flesh; Phenolic content; Antioxidant activity; HPLC;
Keywords: محتوای فنولوژیک; Phenolic content; Typha; Herbivory; Wetlands; Secondary metabolites; Invasive species
Keywords: محتوای فنولوژیک; H. cupressiforme; Moss bag biomonitoring; Pigments; Phenolic content; Trace elements;
Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
Keywords: محتوای فنولوژیک; Antioxidant capacity; Fermentation; Phenolic content; Tef injera;
Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives
Keywords: محتوای فنولوژیک; Olive fermentation; Starter culture; Antioxidant capacity; Phenolic content;
Comparison of the phenolic contents and epigenetic and genetic variability of wild and cultivated watercress (Rorippa nasturtium var. aquaticum L.)
Keywords: محتوای فنولوژیک; Bioactive compounds; Bioproducts; Brassicaceae; Cytosine methylation; Edible plants; Epigenetic mechanism; Epigenetic modifications; Epigenome; ISSR; MSAP; Phenolic content;
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Keywords: محتوای فنولوژیک; ANOVA; Analysis of variance; DPPH; 2,2-Diphenyl-1-picrylhydrazyl; FRAP; Ferric reducing antioxidant power; h0; Hue angle; HPLC; High-performance liquid chromatography; S.D; Standard deviation; TPTZ; 2,4,6-Tris(2-pyridyl)-s-triazine; UV; Ultraviolet; TCEP;
Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils
Keywords: محتوای فنولوژیک; Lentil; Supercritical fluid extrusion; DPPH radical scavenging activity; Phenolic content;
Effects of the drying technique on the retention of phytochemicals in conventional and organic plums (Prunus domestica L.)
Keywords: محتوای فنولوژیک; Solar drying; Oven drying; Phenolic content; Organic system; Folin-ciocalteu index;
Change in some biochemical and bioactive properties and essential oil composition of coriander seed (Coriandrum sativum L.) varieties from Turkey
Keywords: محتوای فنولوژیک; Coriander; Fatty acid; Mineral; Phenolic content; Antiradical activity;
Antioxidant, antimicrobial activity and bioactive compounds of Bergenia ciliata Sternb.: A valuable medicinal herb of Sikkim Himalaya
Keywords: محتوای فنولوژیک; Antioxidant; Bergenia ciliata; Phenolic content; Flavonoid content; Sikkim Himalaya; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); DPPH; 2,2-diphenyl-1-picrylhydrazyl; HPLC; high performance liquid chromatography;
Chemical composition, phenolic content, free radical scavenging and antifungal activities of Achillea biebersteinii
Keywords: محتوای فنولوژیک; Achillea biebersteinii Afan.; Phenolic content; Free radical scavenging; Antifungal;
Oxidative DNA damage protective activity and antioxidant potential of Ashtvarga species growing in the Indian Himalayan Region
Keywords: محتوای فنولوژیک; Antioxidants; Ayurveda; Ashtvarga group; DNA damage; Himalaya; Phenolic content;
Qualitative and quantitative analysis of the phenolic content of Connarus var. angustifolius, Cecropia obtusa, Cecropia palmata and Mansoa alliacea based on HPLC-DAD and UHPLC-ESI-MS/MS
Keywords: محتوای فنولوژیک; Barbatimão-do-pará; Red and white-embaúba; Cipó-d'alho; Phenolic content; HPLC-DAD; UHPLC-ESI-MS/MS;
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil unde
Keywords: محتوای فنولوژیک; Seaweed extract; Antioxidant activity; Phenolic content; Ascophyllum nodosum; Bifurcaria bifurcata; Fucus vesiculosus;
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
Keywords: محتوای فنولوژیک; Sour cherry; Hybrid drying; Modified Logistic model; Phenolic content; Vitamin C; Color;