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1. Full Text Phytochemical constituents, antioxidant properties and p-coumaric acid analysis in some seagrasses
by Ragupathi Raja Kannan, Rengasamy and Arumugam, Radjassegarin and Thangaradjou, Thirunavukarasu and Anantharaman, Perumal
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 1229 - 1236
Seagrasses have a long history of being used for a variety of remedial purposes, such as treatment of fever, skin diseases, muscle pains, wounds and stomach... 
Polyphenols | p-Coumaric acid | Radical scavenging activity | Seagrasses | Vitamins | P-Coumaric acid | POSIDONIA-OCEANICA | ZOSTERA-MARINA L | FOOD SCIENCE & TECHNOLOGY | LEAVES | PHENOLIC-ACIDS | SEASONAL-VARIATION | FLAVONOID RESEARCH | EELGRASS | CHEMICAL-COMPOSITION | HPLC DETERMINATION | EXTRACTS | Antioxidants | Analysis | Skin care products | Sugars | Organic acids | Monosaccharides | Flavones | Bioflavonoids | Marine biology | Flavonoids | Metabolites | Vitamin E | Skin diseases | Leaves | Scavengers | Methyl alcohol | Medical services | Foods | Radicals | Diseases
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2. Full Text Electrochemical sensor based on rhodium nanoparticles stabilized in zwitterionic surfactant for p-coumaric acid analysis
by Moreira Ferreira, Larissa and Nome Aguilera, Faruk Jose and Cruz Vieira, Iolanda and Dutra de Souza, Franciane
Canadian Journal of Chemistry, ISSN 0008-4042, 2017, Volume 95, Issue 2, pp. 113 - 119
A new sensor was developed for the analysis of phenolic compounds by coating the surface of a glassy carbon electrode (GCE) with rhodium nanoparticles... 
rhodium nanoparticles | voltammetry | capteur électrochimique | voltampérométrie | electrochemical sensor | p-coumaric acid | nanoparticules de rhodium | acide p-coumarique | Voltammetry | Electrochemical sensor | P-coumaric acid | Rhodium nanoparticles | GOLD NANOPARTICLES | OXIDATION | PERFORMANCE | PHENOLIC-ACIDS | CHEMISTRY, MULTIDISCIPLINARY | ANTIOXIDANT CAPACITY | CARBON NANOTUBES | METAL-NANOPARTICLES | PULSE | JUICE | Nanoparticles | Usage | Chemical detectors | Rhodium | Surface active agents | Coumarins | Chemical properties | Identification and classification | Testing | Analytical chemistry | Electron transfer | Conductivity | Sensors | Surfactants | Protective coatings
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3. Full Text Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors
by Bimpilas, Andreas and Panagopoulou, Marilena and Tsimogiannis, Dimitrios and Oreopoulou, Vassiliki
Food Chemistry, ISSN 0308-8146, 04/2016, Volume 197, Issue Pt A, pp. 39 - 46
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins... 
Copigmentation | Anthocyanins | Aromatic plants | Red wine | Hydroxycinnamic acids | FOOD SCIENCE & TECHNOLOGY | CHROMATIC PROPERTIES | PHENOLIC COMPOSITION | RED WINES | SPECTROPHOTOMETRY | EXTRACTION | NUTRITION & DIETETICS | EVOLUTION | ENHANCEMENT | FERMENTATION | CHEMISTRY, APPLIED | EXPRESSION | HPLC | Wine - standards | Pigments, Biological - analysis | Coumaric Acids - analysis | Food Analysis - methods | Color | Depsides - analysis | Food Storage | Wine - analysis | Satureja - chemistry | Coumaric Acids - isolation & purification | Cinnamates - analysis | Proanthocyanidins - analysis | Origanum - chemistry | Anthocyanins - analysis | Anthocyanin | Polymerization
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4. Full Text A green ultrasonic-assisted liquid–liquid microextraction based on deep eutectic solvent for the HPLC-UV determination of ferulic, caffeic and cinnamic acid from olive, almond, sesame and cinnamon oil
by Khezeli, Tahere and Daneshfar, Ali and Sahraei, Reza
Talanta, ISSN 0039-9140, 04/2016, Volume 150, pp. 577 - 585
A simple, inexpensive and sensitive ultrasonic-assisted liquid–liquid microextraction method based on deep eutectic solvent (UALLME-DES) was used for the... 
Vegetable oils | Deep eutectic solvent | Response surface methodology | Ultrasonic-assisted liquid–liquid microextraction | HPLC | Ultrasonic-assisted liquid-liquid microextraction | CHEMISTRY, ANALYTICAL | PHENOLIC-COMPOUNDS | CHROMATOGRAPHY | IDENTIFICATION | SOLUBILITY | POLYPHENOLS | OPTIMIZATION | SEPARATION | IONIC LIQUIDS | SOLID-PHASE EXTRACTION | Chromatography, High Pressure Liquid - methods | Liquid Phase Microextraction - methods | Cinnamomum zeylanicum - chemistry | Coumaric Acids - analysis | Solvents - chemistry | Humans | Prunus dulcis - chemistry | Ultrasonics | Spectrophotometry, Ultraviolet - methods | Cinnamates - analysis | Caffeic Acids - analysis | Sesamum - chemistry | Plant Oils - chemistry | Olea - chemistry | High performance liquid chromatography | Analysis
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5. Full Text Genotypic variation in phenolic acids, vitamin E and fatty acids in whole grain rice
by Yu, Lilei and Li, Guanglei and Li, Mei and Xu, Feifei and Beta, Trust and Bao, Jinsong
Food Chemistry, ISSN 0308-8146, 04/2016, Volume 197, Issue Pt A, pp. 776 - 782
The genetic diversity of phenolic content (PC), individual phenolic acids, vitamin E isomers (VE) and fatty acids (FA) in the whole grain rice were... 
Vitamin E | Fatty acids | Brown rice | Phenolic acids | BRAN | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | VARIETIES | ANTIOXIDANT PROPERTIES | GAMMA-ORYZANOL | X ENVIRONMENT INTERACTIONS | ORYZA-SATIVA L | RED | TOCOTRIENOLS | NUTRITION & DIETETICS | TOCOPHEROLS | CHEMISTRY, APPLIED | Hydroxybenzoates - analysis | Phenols - analysis | Oryza - genetics | Coumaric Acids - analysis | Vitamin E - analysis | Fatty Acids - analysis | alpha-Tocopherol - analysis | Oryza - chemistry | Tocopherols - analysis | Tocotrienols - analysis | Whole Grains - chemistry | Genetic research | Unsaturated fatty acids
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6. Full Text Highlight on the problems generated by p-coumaric acid analysis in wine fermentations
by Salameh, Dominique and Brandam, Cédric and Medawar, Wissam and Lteif, Roger and Strehaiano, Pierre
Food Chemistry, ISSN 0308-8146, 2008, Volume 107, Issue 4, pp. 1661 - 1667
-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion... 
Brettanomyces | Temperature | Chromatographic analysis | Adsorption | Ethanol | p-Coumaric acid | Fermentation | DECARBOXYLASE | adsorption | FOOD SCIENCE & TECHNOLOGY | VOLATILE PHENOLS | BRETTANOMYCES-ANOMALUS | ANTHOCYANINS | p-coumaric acid | ethanol | RED WINES | ETHYLPHENOLS | NUTRITION & DIETETICS | YEASTS | temperature | fermentation | DEKKERA | CHEMISTRY, APPLIED | chromatographic analysis | HPLC
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7. Full Text Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products
by Mattila, Pirjo and Pihlava, Juha-Matti and Hellström, Jarkko
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2005, Volume 53, Issue 21, pp. 8290 - 8295
The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat... 
Avenanthramides | Grain products | Phenolic acids | Alk(en)ylresorcinols | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | AVENA-SATIVA L | WHEAT | PERFORMANCE LIQUID-CHROMATOGRAPHY | DIODE-ARRAY DETECTION | alk(en)ylresorcinols | grain products | SECALE-CEREALE L | OATS | phenolic acids | BARLEY | AGRICULTURE, MULTIDISCIPLINARY | DEHYDRODIMERS | CHEMISTRY, APPLIED | avenanthramides | RYE | Amides - analysis | Hydroxybenzoates - analysis | Chromatography, High Pressure Liquid | Edible Grain - chemistry | Coumaric Acids - analysis | Resorcinols - analysis
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8. Full Text Pomological Features, Nutritional Quality, Polyphenol Content Analysis, and Antioxidant Properties of Domesticated and 3 Wild Ecotype Forms of Raspberries (Rubus idaeus L.)
by Gülçin, İlhami and Topal, Fevzi and Çakmakçı, Ramazan and Bilsel, Mine and Gören, Ahmet C and Erdogan, Ummugulsum
Journal of Food Science, ISSN 0022-1147, 05/2011, Volume 76, Issue 4, pp. C585 - C593
The raspberry ( Rubus idaeus  L.) is an economically important berry crop that contains many phenolic compounds with potential health benefits. In this study,... 
raspberry | radical scavenging | Rubus idaeus | antioxidant activity | pomological features | Pomological features | Antioxidant activity | Radical scavenging | Raspberry | ANTIRADICAL ACTIVITIES | CAPACITY | FRUITS | ACID | CURCUMIN | TURKEY | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | RED RASPBERRY | IN-VITRO ANTIOXIDANT | DERIVATIVES | Hydroxybenzoates - analysis | Plant Extracts - chemistry | Chromatography, High Pressure Liquid - methods | Ascorbic Acid - analysis | Coumaric Acids - analysis | Fruit - chemistry | Sulfonic Acids - analysis | Sulfonic Acids - metabolism | Rosaceae - chemistry | Hydrogen Peroxide - metabolism | Plant Extracts - analysis | Benzothiazoles - analysis | Hydrogen Peroxide - analysis | Gallic Acid - analysis | Polyphenols - analysis | Propionates | Benzaldehydes - analysis | Ellagic Acid - analysis | Ecotype | Gallic Acid - analogs & derivatives | Pyrogallol - analysis | Antioxidants - analysis | Benzothiazoles - metabolism | Tandem Mass Spectrometry - methods | Polyphenols | Nutritional aspects | Usage | Composition | Liquid chromatography | Raspberries | Antioxidants | Food science | Berries | Nutrition | Economics | Flavonoids | Equivalence | Gallic acid | Scavenging | Radicals | Fruits
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9. Full Text Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
by Liu, Shuxun and Laaksonen, Oskar and Kortesniemi, Maaria and Kalpio, Marika and Yang, Baoru
Food Chemistry, ISSN 0308-8146, 11/2018, Volume 266, pp. 262 - 274
This study evaluated the effects of fermentation with pure cultures of (TD291 and TD70526) and (SP3796 and SP70572), as well as in sequential and mixed... 
Non-Saccharomyces yeasts | Bilberry wine | Mixed fermentation | Schizosaccharomyces pombe | Pure fermentation | Chemical composition | Torulaspora delbrueckii | Sequential fermentation | STRAINS | VACCINIUM-MYRTILLUS L | GRAPES | GLUCONIC ACID | QUALITY | FOOD SCIENCE & TECHNOLOGY | STRATEGIES | RED WINES | NUTRITION & DIETETICS | PROFILE | ETHANOL | ALCOHOLIC FERMENTATION | CHEMISTRY, APPLIED | Vaccinium myrtillus - metabolism | Schizosaccharomyces - growth & development | Coumaric Acids - analysis | Torulaspora - metabolism | Coumaric Acids - metabolism | Torulaspora - growth & development | Chromatography, High Pressure Liquid | Anthocyanins - metabolism | Succinic Acid - analysis | Wine - analysis | Saccharomyces cerevisiae - metabolism | Schizosaccharomyces - metabolism | Spectrometry, Mass, Electrospray Ionization | Bioreactors | Succinic Acid - metabolism | Ethanol - analysis | Principal Component Analysis | Saccharomyces cerevisiae - growth & development | Anthocyanins - analysis | Hydrogen-Ion Concentration | Anthocyanin | Glycerin | Analysis | Glycerol | Malic acid | Fermentation | Acetic acid | Acetaldehyde
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10. Full Text Profile of phenolic compounds and antioxidant activity of finger millet varieties
by Xiang, Jinle and Apea-Bah, Franklin B and Ndolo, Victoria U and Katundu, Mangani C and Beta, Trust
Food Chemistry, ISSN 0308-8146, 03/2019, Volume 275, pp. 361 - 368
The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total... 
Flavonoids | Finger millet | Antioxidant activity | Phenolic acids | CAPACITY | ACIDS | FOOD SCIENCE & TECHNOLOGY | ELEUSINE-CORACANA | IDENTIFICATION | NUTRITION & DIETETICS | LIQUID-CHROMATOGRAPHY | BOUND PHENOLICS | GRAIN | PHYTOCHEMICAL PROFILES | BROWN RICE | CHEMISTRY, APPLIED | Catechin - analysis | Tannins - analysis | Phenols - analysis | Flavonoids - analysis | Coumaric Acids - analysis | Malawi | Color | Antioxidants - pharmacology | Eleusine - chemistry | Antioxidants - analysis | Phenols - pharmacology | Antioxidants | Natural foods | Polyphenols | Functional foods | Isoflavones
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11. Full Text Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. convar. acephala var. sabellica) by HPLC-DAD-ESI-MSn
by Olsen, Helle and Aaby, Kjersti and Borge, Grethe Iren A
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2009, Volume 57, Issue 7, pp. 2816 - 2825
Kale is a leafy green vegetable belonging to the Brassicaceae family, a group of vegetables including cabbage, broccoli, cauliflower, and Brussels sprouts,... 
Flavonoids | Metabolite profiling | Curly kale | Glycosides | Polyphenols | Extraction | Liquid chromatography | Brassica oleracea L. convar. acephala var. sabellica | Mass spectrometry | Hydroxycinnamic acids | polyphenols | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | LEAVES | hydroxycinnamic acids | VARIETIES | liquid chromatography | RAPA L | extraction | IDENTIFICATION | glycosides | ANTIOXIDANT PROPERTIES | LIQUID-CHROMATOGRAPHY | AGRICULTURE, MULTIDISCIPLINARY | mass spectrometry | VEGETABLES | CHEMISTRY, APPLIED | flavonoids | metabolite profiling | IONIZATION MASS-SPECTROMETRY | Hydrolysis | Phenols - analysis | Chromatography, High Pressure Liquid - methods | Flavonoids - analysis | Glycosides - analysis | Coumaric Acids - analysis | Spectrometry, Mass, Electrospray Ionization - methods | Quercetin - analysis | Kaempferols - analysis | Brassica - chemistry
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12. Full Text Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)
by Lee, Jihyun and Chan, Bronte Lee Shan and Mitchell, Alyson E
Food Chemistry, ISSN 0308-8146, 01/2017, Volume 215, pp. 301 - 310
Free and bound phenolic acids were measured in the pulp and peel of four varieties of apples using high resolution mass spectrometry. Twenty-five phenolic... 
Apple | Phenolic acid | High resolution mass spectroscopy | Peel | QTOF | MS/MS | UHPLC-(ESI)QTOF MS/MS | Pulp | FRUITS | PROFILES | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | VARIETIES | HYDROLYSIS | PERFORMANCE LIQUID-CHROMATOGRAPHY | DIODE-ARRAY DETECTION | POLYPHENOLS | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | Chlorogenic Acid - analysis | Hydroxybenzoates - analysis | Phenols - analysis | Coumaric Acids - analysis | Gallic Acid - analysis | Malus - chemistry | Phenylpropionates - analysis | Caffeic Acids - analysis | Gallic Acid - analogs & derivatives | Mass Spectrometry - methods | Mass spectrometry
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13. Full Text Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis
by Miao, Jing and Zhao, Chengcheng and Li, Xia and Chen, Xuetao and Mao, Xinhui and Huang, Hanhan and Wang, Tingting and Gao, Wenyuan
Journal of Food Science, ISSN 0022-1147, 08/2016, Volume 81, Issue 8, pp. H2049 - H2058
Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles... 
digestion | antioxidant | endocarp | α‐glucosidase inhibitory | Chaenomeles | in vitro | α-glucosidase inhibitory | in vitro digestion | ANTIOXIDANT ACTIVITY | APOPTOSIS | TRITERPENOIDS | FOOD SCIENCE & TECHNOLOGY | PYRUS SPP | OLEANOLIC ACID | alpha-glucosidase inhibitory | POLYPHENOLS | IN-VITRO DIGESTION | MICE | EXTRACTS | TUMOR-GROWTH | Plant Extracts - chemistry | Flavonoids - analysis | Gallic Acid - pharmacology | Triterpenes - pharmacology | Species Specificity | Plant Extracts - pharmacology | Rutin - pharmacology | Oleanolic Acid - pharmacology | Glycoside Hydrolase Inhibitors - analysis | Chromatography, High Pressure Liquid | Biphenyl Compounds - metabolism | Vanillic Acid - pharmacology | Catechin - analysis | Proanthocyanidins - pharmacology | China | Gallic Acid - analysis | Proanthocyanidins - analysis | Flavonoids - pharmacology | Vanillic Acid - analysis | Catechin - pharmacology | Antioxidants - analysis | Phenols - pharmacology | Coumaric Acids - analysis | Fruit - chemistry | Picrates - metabolism | Rutin - analysis | Saponins - analysis | Antioxidants - pharmacology | Glycoside Hydrolase Inhibitors - pharmacology | Oleanolic Acid - analysis | Rosaceae - chemistry | Triterpenes - analysis | Phenols - analysis | Propionates | alpha-Glucosidases - metabolism | Coumaric Acids - pharmacology | Saponins - pharmacology | Composition | Methods | Rosaceae | Food | Testing | Phenols | Flavonoids | Food science | Fruits | Triterpenes | Saponins | Catechin | Gallic acid | Principal components analysis | Mass spectroscopy | Chlorogenic acid | Glucosidase | Colorimetry | Liquid chromatography | Rutin | High-performance liquid chromatography | Epicatechin | Oleanolic acid | Antioxidants | Acids | Correlation analysis | Vanillic acid | Ursolic acid | Mass spectrometry | High performance liquid chromatography | Catechins | Tannins | Condensing | Digestion
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14. Full Text Hierarchical scheme for LC-MSn identification of chlorogenic acids
by Clifford, Michael N and Johnston, Kelly L and Knight, Susan and Kuhnert, Nikolai
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2003, Volume 51, Issue 10, pp. 2900 - 2911
The fragmentation behavior of 18 chlorogenic acids that are not substituted at position 1 has been investigated using LC-MS4 applied to a methanolic coffee... 
Caffeoylferuloylquinic acids | Feruloylquinic acids | Coffee beans | Dicaffeoylquinic acids | Chlorogenic acids | Cider | Caffeoylquinic acids | Caffeic acid | Ferulic acid | LC-MS | Quinic acid | P-coumaroylquinic acids | P-coumaric acid | caffeoylferuloylquinic acids | TETRAMETHYLAMMONIUM HYDROXIDE | LC-MSn | SCOPE | FOOD SCIENCE & TECHNOLOGY | WET | dicaffeoylquinic acids | SIMULTANEOUS ISOMERIZATION | caffeoylquinic acids | cider | coffee beans | ferulic acid | AGRICULTURE, MULTIDISCIPLINARY | caffeic acid | CHEMISTRY, APPLIED | feruloylquinic acids | BEANS | p-coumaroylquinic acids | CAFFEINE | TRANS-ESTERIFICATION | p-coumaric acid | chlorogenic acids | GREEN ROBUSTA COFFEE | DIETARY BURDEN | quinic acid | Chlorogenic Acid - analysis | Plant Extracts - chemistry | Mass Spectrometry | Chromatography, Liquid | Coffea - chemistry | Seeds - chemistry | Chlorogenic Acid - chemistry | Isomerism | Beverages - analysis | Methanol
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15. Full Text Germinated Brown Rice and Its Role in Human Health
by Wu, Fengfeng and Yang, Na and Touré, Alhassane and Jin, Zhengyu and Xu, Xueming
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2013, Volume 53, Issue 5, pp. 451 - 463
Brown rice, unmilled or partly milled, contains more nutritional components than ordinary white rice. Despite its elevated content of bioactive components,... 
nutritional value | health benefit | Germination | bioactive component | SPONTANEOUSLY HYPERTENSIVE-RATS | FOOD SCIENCE & TECHNOLOGY | FINGER MILLET RAGI | DIETARY FIBER INTAKE | ANTIOXIDANT PROPERTIES | IN-VITRO | NUTRITION & DIETETICS | PROSTATE-CANCER CELLS | CARDIOVASCULAR-DISEASE | PHYTIC ACID | GAMMA-AMINOBUTYRIC-ACID | BRAN OIL | Hypolipidemic Agents - analysis | Amino Acids, Essential - analysis | Coumaric Acids - analysis | Nutritive Value | Antihypertensive Agents - analysis | Humans | Dietary Fiber - analysis | Food Handling - methods | Oryza - chemistry | Chronic Disease - prevention & control | Food, Organic | Phenylpropionates - analysis | Seeds - chemistry | Taste | Micronutrients - analysis | gamma-Aminobutyric Acid - analysis | Amino acids | Effects | Nutrition | Public health | Rice | Health | Surface layer | Foods | Texture | Vitamins | Diseases
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