Food Chemistry

Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Food Chemistry / Comparative Study / Multidisciplinary / Gram Positive / Antimicrobial activity / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid

Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Food Chemistry / Comparative Study / Multidisciplinary / Gram Positive / Antimicrobial activity / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid

Identificação e quantificação das antocianinas do fruto do açaizeiro (Euterpe oleracea) Mart

Engineering / Mass Spectrometry / Brazil / Agricultural Biotechnology / Food Chemistry / Multidisciplinary / Biological Sciences / Functional Food / Ultraviolet / Myrtaceae / Fruit / High Performance Liquid Chromatography / Anthocyanins / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Ingenieria De Alimentos / Mediterranean region / Food Sciences / Nutrition Practice / Ciência e Tecnologia de Alimentos / Wild Rice / Food Science and Biochemistry and Biotechnology / Multidisciplinary / Biological Sciences / Functional Food / Ultraviolet / Myrtaceae / Fruit / High Performance Liquid Chromatography / Anthocyanins / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Ingenieria De Alimentos / Mediterranean region / Food Sciences / Nutrition Practice / Ciência e Tecnologia de Alimentos / Wild Rice / Food Science and Biochemistry and Biotechnology

Natural antioxidants from residual sources

Food Chemistry / Multidisciplinary / Raw materials / Food Industry / Antioxidant Activity / Industrial Waste

Chlorogenic acid–arabinose hybrid domains in coffee melanoidins: Evidences from a model system

Coffee / Food Chemistry / Polymers / Multidisciplinary / High Pressure Liquid Chromatography / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Food Handling & Hygiene / Chlorogenic Acid / Quinic Acid / Hot Temperature / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Food Handling & Hygiene / Chlorogenic Acid / Quinic Acid / Hot Temperature

Natural antioxidants from residual sources

Food Chemistry / Multidisciplinary / Raw materials / Food Industry / Antioxidant Activity / Industrial Waste

Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Phytochemistry / Pharmacognosy / Food Chemistry / Comparative Study / Multidisciplinary / Gram Positive / Antimicrobial activity / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Inflorescences / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid / Gram Positive / Antimicrobial activity / Gram Positive Bacteria / Antioxidant Activity / Brassica oleracea / Gram-negative bacteria / Phenolic compound / Brassica rapa / Inflorescences / Chemical Composition / Bioactive Compound / Antioxidant Capacity / Organic Acid

Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort

Metabolism / Food Chemistry / Multidisciplinary / Brassica oleracea / Brassica rapa / Molecular Marker

A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano)

Food Chemistry / Comparative Study / Multidisciplinary / Food Processing / Potato / Dopamine / Ph / Temperature / Enzyme / Ascorbic Acid / Thermal Stability / Substrate Specificity / Solanum Tuberosum / Chlorogenic Acid / Dopamine / Ph / Temperature / Enzyme / Ascorbic Acid / Thermal Stability / Substrate Specificity / Solanum Tuberosum / Chlorogenic Acid

COMPORTAMENTO DO ÁCIDO ASCÓRBICO EM MANGA IN NATURA ARMAZENADA EM ATMOSFERA CONTROLADA

Food Chemistry / Food Science and Technology / Physicochemical / Physicochemical Characterization / Food Processing and Storage / Mango / Physicochemical Analysis / Mango / Physicochemical Analysis

Lipophilic phytochemicals from banana fruits of several Musa species

Food Chemistry / Multidisciplinary / Lipids / GC-MS / Fatty acids / Omega-3 fatty acids / Musa / Fruit / Hybrids / Alpha-Tocopherol / Gas Chromatography/mass Spectrometry / Phytochemicals / Phytosterols / Alcohols / Nutritive Value / Omega-3 fatty acids / Musa / Fruit / Hybrids / Alpha-Tocopherol / Gas Chromatography/mass Spectrometry / Phytochemicals / Phytosterols / Alcohols / Nutritive Value

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