+++Статьи на диплом 2 Food Chem

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1. Food Chemistry
Assessing Rubus honey value: pollen and phenolic
compounds content and antibacterial capacity
Olga Escuredo, Luís R. Silva, Patrícia Valentão, María C. Seijo and Paula B. Andrade

DOI:

http://dx.doi.org/10.1016/j.foodchem.2011.07.107

2. Food Chemistry
Volume 125, Issue 3, 1 April 2011, Pages 823-834
Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process
Irine Ginjom, Bruce D’Arcy, Nola Caffin and Michael Gidley

DOI:

http://dx.doi.org/10.1016/j.foodchem.2010.08.062

3. Food Chemistry
Volume 88, Issue 3, December 2004, Pages 373-379
Phenolic profile in the quality control of walnut (Juglans regia L.) leaves
Joana S. Amaral, Rosa M. Seabra, Paula B. Andrade, Patrícia Valentão, José A. Pereira and Federico Ferreres

DOI:

http://dx.doi.org/10.1016/j.foodchem.2004.01.055

4. Food Chemistry
Volume 128, Issue 2, 15 September 2011, Pages 562-568
Ultrasound-assisted hydrolysis and gas chromatography–mass spectrometric determination of phenolic compounds in cranberry products
Chengjun Wang and Yuegang Zuo

DOI:

http://dx.doi.org/10.1016/j.foodchem.2011.03.066

5. Food Chemistry
Volume 123, Issue 4, 15 December 2010, Pages 1310-1317
Use of hollow fibre-based liquid–liquid–liquid microextraction and high-performance liquid chromatography–diode array detection for the determination of phenolic acids in fruit juices
Mohammad Saraji and Fatemeh Mousavi

DOI:

http://dx.doi.org/10.1016/j.foodchem.2010.06.012

6. Food Chemistry
Volume 104, Issue 2, 2007, Pages 858-867
Characterization and fractionation of phenolic
compounds extracted from olive oil mill wastewaters
Elena De Marco, Maria Savarese, Antonello Paduano and Raffaele Sacchi

DOI:

http://dx.doi.org/10.1016/j.foodchem.2006.10.005

7. Food Chemistry
Volume 105, Issue 1, 2007, Pages 248-259
Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution
M.S. García-Falcón, C. Pérez-Lamela, E. Martínez-Carballo and J. Simal-Gándara

DOI:

http://dx.doi.org/10.1016/j.foodchem.2006.11.006

8. Food Chemistry
Volume 105, Issue 1, 2007, Pages 48-56
Identification of phenolic antioxidants from Sword Brake fern (Pteris ensiformis Burm.)
Yung-Husan Chen, Fang-Rong Chang, Yih-Jer Lin, Lisu Wang, Jinn-Fen Chen, Yang-Chang Wu and Ming-Jiuan Wu

DOI:

http://dx.doi.org/10.1016/j.foodchem.2007.03.055

9. Food Chemistry
Volume 113, Issue 4, 15 April 2009, Pages 1243-1251
HPLC-DAD characterisation of phenolic compounds from Andean oca (Oxalis tuberosa Mol.) tubers and their contribution to the antioxidant capacity
Rosana Chirinos, Indira Betalleluz-Pallardel, Anabel Huamán, Carlos Arbizu, Romina Pedreschi and David Campos

DOI:

http://dx.doi.org/10.1016/j.foodchem.2008.08.015

10. Food Chemistry
Volume 125, Issue 1, 1 March 2011, Pages 201-208
Comparison of anthocyanins and phenolics in organically
and conventionally grown blueberries in selected cultivars
Qi You, Baowu Wang, Feng Chen , Zhiliang Huang, Xi Wang and Pengju G. Luo

DOI:

http://dx.doi.org/10.1016/j.foodchem.2010.08.063

11. Food Chemistry
Volume 126, Issue 1, 1 May 2011, Pages 332-338
Determination of phenolic and other polar compounds in flaxseed oil using liquid chromatography coupled with time-of-flight mass spectrometry
Wahid Herchi, Saleh Sawalha, David Arráez-Román, Sadok Boukhchina, Antonio Segura-Carretero, Habib Kallel and Alberto Fernández-Gutierrez

DOI:

http://dx.doi.org/10.1016/j.foodchem.2010.10.070

12. Food Chemistry
Volume 127, Issue 2, 15 July 2011, Pages 797-801
A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis
Iris S.L. Lee, Mary C. Boyce and Michael C. Breadmore

DOI:

http://dx.doi.org/10.1016/j.foodchem.2011.01.015

13. Food Chemistry
Volume 95, Issue 4, April 2006, Pages 664-671
Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity
C. Proestos, I.S. Boziaris, G.-J.E. Nychas and M. Komaitis

DOI:

http://dx.doi.org/10.1016/j.foodchem.2005.01.049

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