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There are 7832 results for: content related to: Effects of Various Heat Treatments on Phenolic Profiles and Antioxidant Activities of Pleurotus eryngii Extracts

  1. Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice

    Journal of Food Science

    Volume 82, Issue 10, October 2017, Pages: 2276–2285, Gabriela Hörnke Alves, Ricardo Tadeu Paraginski, Nelisa de Souza Lamas, Jessica Fernanda Hoffmann, Nathan Levien Vanier and Maurício de Oliveira

    Version of Record online : 6 SEP 2017, DOI: 10.1111/1750-3841.13802

  2. Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession

    Journal of Food Science

    Volume 82, Issue 12, December 2017, Pages: 2968–2976, Lena Gálvez Ranilla, Ashish Christopher, Dipayan Sarkar, Kalidas Shetty, Rosana Chirinos and David Campos

    Version of Record online : 10 NOV 2017, DOI: 10.1111/1750-3841.13973

  3. Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: C517–C525, Lina Xiong, Jiajia Yang, Yirong Jiang, Baiyi Lu, Yinzhou Hu, Fei Zhou, Shuqin Mao and Canxi Shen

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12404

  4. Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: M1735–M1742, Jincan Luo, Pei Zhang, Siqian Li and Nagendra P. Shah

    Version of Record online : 6 JUN 2016, DOI: 10.1111/1750-3841.13353

  5. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

  6. Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: H2383–H2391, Daniel M. Webber, Navam S. Hettiarachchy, Ruiqi Li, Ronny Horax and Sivarooban Theivendran

    Version of Record online : 11 OCT 2014, DOI: 10.1111/1750-3841.12658

  7. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  8. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: C1679–C1691, Shweta Kumari and Sam K. C. Chang

    Version of Record online : 3 JUN 2016, DOI: 10.1111/1750-3841.13351

  9. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  10. You have free access to this content
    Composition and Nutrient Value Proposition of Brewers Spent Grain

    Journal of Food Science

    Volume 82, Issue 10, October 2017, Pages: 2232–2242, Sana Ikram, LianYan Huang, Huijuan Zhang, Jing Wang and Meng Yin

    Version of Record online : 23 AUG 2017, DOI: 10.1111/1750-3841.13794

  11. Nutraceutical Properties of Flour and Tortillas Made with an Ecological Nixtamalization Process

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1529–C1534, Lilia Irene Rodríguez Méndez, Juan de Dios Figueroa Cárdenas, Minerva Ramos Gómez and Lilia Leticia Méndez Lagunas

    Version of Record online : 11 SEP 2013, DOI: 10.1111/1750-3841.12241

  12. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H762–H768, Valmor Ziegler, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Ricardo Tadeu Paraginski, Jander Luis Fernandes Monks and Moacir Cardoso Elias

    Version of Record online : 27 JAN 2016, DOI: 10.1111/1750-3841.13222

  13. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

  14. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  15. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  16. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  17. Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis

    Journal of Food Science

    Volume 82, Issue 11, November 2017, Pages: 2679–2689, Chelsea M. Ickes and Keith R. Cadwallader

    Version of Record online : 14 OCT 2017, DOI: 10.1111/1750-3841.13936

  18. Safety Evaluation of Green Tea Polyphenols Consumption in Middle-aged Ovariectomized Rat Model

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2192–2205, Chwan-Li Shen, Gordon Brackee, Xiao Song, Michael D. Tomison, VelvetLee Finckbone, Kelly T. Mitchell, Lili Tang, Ming-Chien Chyu, Dale M. Dunn and Jia-Sheng Wang

    Version of Record online : 28 JUL 2017, DOI: 10.1111/1750-3841.13745

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  20. Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 807–817, Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor and Michel Aliani

    Version of Record online : 13 FEB 2017, DOI: 10.1111/1750-3841.13646