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Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions
H Lu, Z Tian, Y Cui, Z Liu, X Ma - Comprehensive reviews in …, 2020 - Wiley Online Library
Chlorogenic acids (CGAs), a group of hydroxycinnamates, are generally abundant in
everyday foods and beverages, most prominently in certain coffee drinks. Among them, the …
everyday foods and beverages, most prominently in certain coffee drinks. Among them, the …
Dietary polyphenols modulate starch digestion and glycaemic level: A review
L Sun, M Miao - Critical reviews in food science and nutrition, 2020 - Taylor & Francis
Polyphenols, as one group of secondary metabolite, are widely distributed in plants and
have been reported to show various bioactivities in recent year. Starch digestion not only is …
have been reported to show various bioactivities in recent year. Starch digestion not only is …
Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material
L Sun, J Sun, L Chen, P Niu, X Yang, Y Guo - Carbohydrate Polymers, 2017 - Elsevier
The objective of this study was to characterize the physical, mechanical and bioactive
properties of chitosan film incorporated with thinned young apple polyphenols (YAP). The …
properties of chitosan film incorporated with thinned young apple polyphenols (YAP). The …
Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
ZC Song, H Zhang, PF Niu, LS Shi, XY Yang, YH Meng… - Food Chemistry, 2023 - Elsevier
Soy protein isolates (SPI) exhibit weaker emulsifying properties than those of animal
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …
Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching
Young apple polyphenols (YAP) and nine types of phenolic compounds were investigated
regarding the inhibitory activity against porcine pancreatic α-amylase (PPA) in vitro. Tannic …
regarding the inhibitory activity against porcine pancreatic α-amylase (PPA) in vitro. Tannic …
[HTML][HTML] A review of polyphenolics in oak woods
Polyphenolics, which are ubiquitous in plants, currently are among the most studied
phytochemicals because of their perceptible chemical properties and antioxidant activity …
phytochemicals because of their perceptible chemical properties and antioxidant activity …
Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage
L Sun, J Sun, P Thavaraj, X Yang, Y Guo - Food Chemistry, 2017 - Elsevier
The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the
quality of grass cap surimi (GCS) during storage at 4° C. The addition of YAP into GCS was …
quality of grass cap surimi (GCS) during storage at 4° C. The addition of YAP into GCS was …
Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage
This study aimed to investigate effects of aqueous pomegranate peel extract (APPE) and
ethanolic pomegranate peel extract (EPPE) on microbiota and changes in quality of bighead …
ethanolic pomegranate peel extract (EPPE) on microbiota and changes in quality of bighead …
Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins
L **, T Mu, H Sun - Food Chemistry, 2015 - Elsevier
In this study, the adsorption properties of AB-8 macroporous resin for sweet potato leaf
polyphenols was investigated. The adsorption mechanism was elaborated by the Langmuir …
polyphenols was investigated. The adsorption mechanism was elaborated by the Langmuir …
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Protein emulsions' poor physical and oxidative stabilities restrict their use in functional foods.
Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple …
Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple …