Composition of Free and Bound Phenolics from Paeonia suffruticosa Andr. Flowers and Their Antioxidant and α-Glucosidase inhibitory Activities

Authors: CHEN Ling, WANG Xuefang, LI Zhining, ZHANG Lipan, LI Xiao, NING Erjuan

Source: Shipin Kexue, Vol 46, Iss 1, Pp 83-89 (2025)

Subject Terms: paeoniasuffruticosa andr. flowers, free phenolics, esterified phenolics, glycosidized phenolics, insoluble bound phenolics, antioxidant activity, α-glucosidase inhibitory activity, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-010.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/fd4e32522e87463d8b412fee9c0ba2e8

Microencapsulation of bioactive volatile compounds from MD2 pineapple peel Extract using spray-drying and foam-mat drying

Authors: Nur Liyana Nordin, Jamilah Bakar, Noranizan Mohd Adzahan, Ahmad Faizal Abdull Razis, Norsharina Ismail, Rabiha Sulaiman

Source: Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101539- (2024)

Subject Terms: Microencapsulation, Spray-drying, Foam-mat drying, MD2 pineapple peels, Insoluble-bound phenolics, Phenolic compounds, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154324005763; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/06d4833895fd4d65963d543e15f157ae

油茶籽油不同形态酚类化合物对 油脂氧化稳定性的影响Effect of phenolic compounds in different forms extracted from oil-tea camellia seed oil on oil oxidative stability

Authors: 刘国艳，李思童，梁丽，朱雯绮，周婉丽，徐鑫 LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin

Source: Zhongguo youzhi, Vol 47, Iss 2, Pp 85-90，117 (2022)

Subject Terms: 油茶籽油；游离酚（fp）；酯化酚（ep）；不溶性结合酚（isp）；氧化稳定性；互作关系, oil-tea camellia seed oil, free phenolics (fp), esterified phenolics (ep), insoluble-bound phenolics (isp), oxidative stability, interaction, Oils, fats, and waxes, TP670-699

File Description: electronic resource

Relation: http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220215&year_id=2022&quarter_id=2&falg=1; https://doaj.org/toc/1003-7969

Access URL: https://doaj.org/article/67a7d49237d64211b5fb01ca1fb7eaab

Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material

Authors: Fereidoon Shahidi, Abul Hossain

Source: Antioxidants, Vol 12, Iss 1, p 203 (2023)

Subject Terms: insoluble-bound phenolics, food matrix, distribution, antioxidant potential, bioactivity, Therapeutics. Pharmacology, RM1-950

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3921/12/1/203; https://doaj.org/toc/2076-3921

Access URL: https://doaj.org/article/6f90ebcb400a4ca3b4e3693707c1362a

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

Authors: Lorenzo Estivi, Davide Fusi, Andrea Brandolini, Alyssa Hidalgo

Source: Antioxidants, Vol 11, Iss 12, p 2481 (2022)

Subject Terms: citric acid, flavonoids, free phenolics, insoluble-bound phenolics, lupin, sodium chloride, Therapeutics. Pharmacology, RM1-950

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3921/11/12/2481; https://doaj.org/toc/2076-3921

Access URL: https://doaj.org/article/33b6a2ac48614504a7911016da28b7a2

Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes

Authors: Zehra Gulsunoglu, Funda Karbancioglu-Guler, Katleen Raes, Meral Kilic-Akyilmaz

Source: International Journal of Food Properties, Vol 22, Iss 1, Pp 1501-1510 (2019)

Subject Terms: industrial wastes, soluble phenolics, insoluble-bound phenolics, antioxidant, fruits, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

Access URL: https://doaj.org/article/98021b6b93fe46c7952904e48de185ac

Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils

Authors: JuDong Yeo, Fereidoon Shahidi

Source: Journal of Functional Foods, Vol 38, Iss , Pp 716-722 (2017)

Subject Terms: Insoluble-bound phenolics, Lentil, Boiling, Antioxidant capacity, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464616303954; https://doaj.org/toc/1756-4646

Access URL: https://doaj.org/article/5129adb2fdae4b1e9ed1c836e36c24c9

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