X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (1392) 1392
Publication (110) 110
Book Chapter (28) 28
Book Review (13) 13
Conference Proceeding (9) 9
Dissertation (7) 7
Paper (4) 4
Book / eBook (2) 2
Magazine Article (2) 2
Trade Publication Article (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (550) 550
antioxidants (405) 405
index medicus (388) 388
antioxidant activity (386) 386
polyphenolic compounds (382) 382
polyphenolics (344) 344
polyphenols (312) 312
flavonoids (298) 298
phenolic-compounds (221) 221
chemistry, applied (218) 218
polyphenolic content (199) 199
analysis (188) 188
anthocyanins (177) 177
nutrition & dietetics (165) 165
antioxidant capacity (160) 160
antioxidant (151) 151
capacity (147) 147
extracts (128) 128
fruits (128) 128
phenols (127) 127
animals (125) 125
humans (123) 123
phenolic compounds (118) 118
biochemistry & molecular biology (110) 110
chemistry (107) 107
in-vitro (107) 107
cultivars (104) 104
food and beverages (99) 99
oxidative stress (99) 99
plant extracts - chemistry (99) 99
anthocyanin (97) 97
chemistry, multidisciplinary (96) 96
leaves (94) 94
agriculture, multidisciplinary (93) 93
phenolics (93) 93
phenols - analysis (92) 92
fruit - chemistry (90) 90
antioxidants - pharmacology (89) 89
plant sciences (87) 87
fruit (86) 86
isoflavones (85) 85
organic chemistry (85) 85
wine (84) 84
plant extracts - pharmacology (82) 82
polyphenolic composition (81) 81
acids (80) 80
research (78) 78
extraction (76) 76
plants (75) 75
antioxidants - chemistry (74) 74
antioxidants - analysis (72) 72
hplc (71) 71
identification (69) 69
rats (67) 67
resveratrol (67) 67
food (66) 66
food science (66) 66
chromatography, high pressure liquid (64) 64
quality (64) 64
bioactive compounds (62) 62
enzymes (62) 62
color (61) 61
quercetin (61) 61
acid (60) 60
pharmacology & pharmacy (60) 60
vegetables (60) 60
chemistry, medicinal (58) 58
oxidation (58) 58
phytochemicals (58) 58
flavonoids - analysis (57) 57
tannins (57) 57
mass spectrometry (56) 56
inhibition (55) 55
male (53) 53
performance liquid-chromatography (53) 53
storage (53) 53
chemistry, analytical (52) 52
polyphenolic (52) 52
grapes (51) 51
wines (51) 51
agronomy (50) 50
biotechnology (49) 49
chemical-composition (49) 49
methods (49) 49
seeds (48) 48
liquid chromatography (47) 47
agriculture (46) 46
assay (46) 46
biotechnology & applied microbiology (46) 46
growth (46) 46
nutrition (46) 46
polyphenols - analysis (46) 46
cancer (45) 45
diet (45) 45
liquid-chromatography (44) 44
polyphenols - chemistry (44) 44
total polyphenolic content (44) 44
anthocyanins - analysis (43) 43
health (43) 43
health aspects (43) 43
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (1401) 1401
Japanese (12) 12
Korean (5) 5
Chinese (3) 3
Croatian (3) 3
Spanish (3) 3
French (2) 2
German (2) 2
Portuguese (2) 2
Slovak (2) 2
Hungarian (1) 1
Persian (1) 1
Polish (1) 1
Russian (1) 1
Slovenian (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Food Chemistry, ISSN 0308-8146, 2007, Volume 105, Issue 1, pp. 204 - 214
Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour,... 
DPPH [rad] | Antioxidant activity | ABTS [rad] | Phenolic composition | DPPH | ABTS | OXIDATION | ASSAY | GRAPE | FOOD SCIENCE & TECHNOLOGY | ABTS(.+) | antioxidant activity | NUTRITION & DIETETICS | DISEASE | CHEMISTRY | phenolic composition | POLYPHENOLIC COMPOSITION | CHEMISTRY, APPLIED
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 2006, Volume 39, Issue 6, pp. 696 - 703
The polyphenolic and antioxidant content of white, Mexican blue, and American blue corns processed into nixtamal (cooked kernels), tortillas, and chips was... 
Antioxidant capacity | Polyphenolics | Blue corn | Anthocyanins | Chips | Tortillas | polyphenolics | HETEROXYLANS | CELLS | MAIZE BRAN | anthocyanins | chips | FOOD SCIENCE & TECHNOLOGY | RATS | tortillas | GRAINS | CALCIUM HYDROXIDE | antioxidant capacity | FERULIC ACID | COOKING | blue corn | FOOD | Anthocyanin | Antioxidants | Corn | Phytochemicals
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 9, pp. 1541 - 1547
Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics. In the current study, we determined the effects of two... 
Dry beans | Proanthocyanidin | FRAP | DPPH | Phenolics | POLYPHENOLICS | STARCH DIGESTIBILITY | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | VULGARIS L | VARIETIES | dry beans | RADICAL-SCAVENGING CAPACITY | COMMON BEANS | SEED COAT | FERMENTATION | PHYTOCHEMICAL PROFILES | proanthocyanidin | phenolics | Antioxidants | Legumes | Beans | Mimosaceae | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 105, Issue 2, pp. 564 - 571
The antioxidant properties of traditional balsamic vinegar as regards its phenolic and flavonoid content comparing it to selected vinegars and red wines have... 
Antioxidant capacity | Flavonoid content | Polyphenolic content | Traditional balsamic vinegar | CAPACITY | RESVERATROL | ACIDS | FOOD SCIENCE & TECHNOLOGY | polyphenolic content | PREVENTION | RED WINES | PHYTOCHEMICALS | POLYPHENOLS | NUTRITION & DIETETICS | antioxidant capacity | flavonoid content | PRODUCTS | DISEASE | VEGETABLES | CHEMISTRY, APPLIED | traditional balsamic vinegar
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 09/2013, Volume 93, Issue 12, pp. 2963 - 2972
BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR... 
phenolic compounds | anthocyanins | antioxidant capacity | HPLC‐MS | raisin | Antioxidant capacity | Anthocyanins | Raisin | Phenolic compounds | HPLC-MS | GRAPE | WINES | FOOD SCIENCE & TECHNOLOGY | DRY FRUITS | PERFORMANCE LIQUID-CHROMATOGRAPHY | IN-VITRO | AGRICULTURE, MULTIDISCIPLINARY | MASS SPECTROMETRY | ASSAYS | POLYPHENOLIC COMPOSITION | VEGETABLES | CHEMISTRY, APPLIED | Flavonoids - analysis | Flavonols - biosynthesis | Vitis - chemistry | Antioxidants - chemistry | Species Specificity | Antioxidants - metabolism | Crops, Agricultural - growth & development | Anthocyanins - biosynthesis | Chromatography, High Pressure Liquid | Functional Food - analysis | Spectrometry, Mass, Electrospray Ionization | Crops, Agricultural - chemistry | Flavonoids - biosynthesis | Antioxidants - analysis | Fruit - metabolism | Anthocyanins - analysis | Vitis - growth & development | Flavonols - analysis | Fruit - chemistry | Flavonols - chemistry | Phenols - metabolism | Food, Preserved - analysis | Pigmentation | Spectrophotometry, Ultraviolet | Anthocyanins - chemistry | Fruit - growth & development | Phenols - analysis | Turkey | Sunlight | Phenols - chemistry | Vitis - metabolism | Flavonoids - chemistry | Crops, Agricultural - metabolism | Anthocyanin | Antioxidants | Catechin | Chromophores | Analysis | Dried fruit | Flavonols | Grapes | Flavanols | Raisins | Foods | Phenolic acids
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 23 - 31
Primary and secondary metabolites were evaluated in apple fruit, juice and pomace of scab resistant and leading European apple cultivars. The primary goal was... 
Phenolic content | Fresh-cut fruit | Enzymatic browning | Enzymatic activity | Apple pomace | STORAGE | WILD | QUALITY | PEAR | POLYPHENOLIC ANTIOXIDANTS | FOOD SCIENCE & TECHNOLOGY | VARIETIES | PARAMETERS | CULTIVARS | SLICES | PEROXIDASES | Oxidases | College teachers | Fruit | Analysis | Plant metabolites | Fruit juices
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 125, Issue 1, pp. 116 - 120
Anthocyanins are polyphenols that are widely distributed in plants, and contribute to the brilliant blue, red or purple colour in leaves, flowers or fruits.... 
Anthocyanins | Identification | Mass spectrometry | Vaccinium uliginosum | HPLC–DAD | HPLC-DAD | FRUITS | CAPACITY | POLYPHENOLICS | FOOD SCIENCE & TECHNOLOGY | CULTIVAR | MASS-SPECTROMETRY | ANTIOXIDANT PROPERTIES | CORYMBOSUM L | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | EXTRACTS | STRAWBERRIES | Anthocyanin | Polyphenols | Analysis
Journal Article