Quantificação das substâncias fenólicas totais em órgãos da aroeira Schinus Terebenthifolius (RADDI) by Luís Carlos Soares Queires, Luiz Erlon Araujo Rodrigues

Subjects: “…Phenolic substances…”
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Flavonoides em Annonaceae: ocorrência e propriedades biológicas by Clara dos Reis Nunes, Natalia Ribeiro Bernardes, Lorena de Lima Glória, Daniela Barros de Oliveira

Subjects: “…Annona muricata L. Phenolic substances. Flavonoids.…”
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INFLUENCE OF EXTRACTION CONDITIONS ON CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES FROM POMACE OF CABERNET SAUVIGNON AND RARA NEAGRA GRAPES by BOTEZATU, Nadejda, COVACI, Ecaterina

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ENZYMATIC MODIFICATION OF WHEAT RICE by M. Buzhylov, L. Kaprelyants, L. Pozhitkova, A. Kishenya, A. Soboleva

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Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit by Huifen Zhang, Jing Pu, Yan Tang, Miao Wang, Kun Tian, Yongqing Wang, Xian Luo, Qunxian Deng

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Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants by Helena Pluháčková, Tomáš Gregor, Rastislav Boško, Sylvie Běláková, Zdeněk Svoboda, Karolína Benešová

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Contents of biologically active substances phenolic nature in representatives of the genus Cynoxylon Raf. by V.F. Levon, M.G. Tesliuk, S.V. Klymenko

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Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits by Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, Dennis Fiorini

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The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine by Jozefína Pokrývková, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo, Ľuboš Jurík

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Research Progress on Bioactive Substances of Beets and Their Functions by Chun Bian, Lanyang Ji, Wei Xu, Shirong Dong, Nan Pan

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Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening by Jančářová Irena, Jančář Luděk, Náplavová Alice, Kubáň Vlastimil

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Comprehensive Effect of Different Crop Loads on the ‘Shine Muscat’ Quality by Jianing LI, Yulin ZHANG, Tingting MA, Yulin FANG, Xiangyu SUN

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PRELIMINARY STUDIES ON THE STRUCTURE OF SEPALS AND TRICHOMATOUS NECTARIES IN FLOWERS OF Tilia cordata Mill. by Agata Konarska

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Arctostaphylos uva-ursi L. leaves extract and its modified cysteine preparation for the management of insulin resistance: chemical analysis and bioactivity by Ganna Kravchenko, Oksana Krasilnikova, Ain Raal, Matar Mazen, Natalia Chaika, Igor Kireyev, Andriy Grytsyk, Oleh Koshovyi

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The Use of Machine Learning for Comparative Analysis of Amperometric and Chemiluminescent Methods for Determining Antioxidant Activity and Determining the Phenolic Profile of Wines by Anatoliy Kazak, Yurij Plugatar, Joel Johnson, Yurij Grishin, Petr Chetyrbok, Vadim Korzin, Parminder Kaur, Tatiana Kokodey

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Tartary Buckwheat in Human Nutrition by Zlata Luthar, Aleksandra Golob, Mateja Germ, Blanka Vombergar, Ivan Kreft

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Analysis on Fruit Ripening Process and Quality Difference of Cabernet Sauvignon at the Eastern Foot of Helan Mountain by Ruimin NIU, Zehua XU, Tian SHEN, Xiaojing HUANG, Weiping CHEN

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Analysis of the use of plant components in the production of meat products by Roman Zinchenko, Yuliia Slyva

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Antioxidant Capacity of Nut and Dried Fruit Combinations Evaluated by Different Methods by JIAN Fangfang, ZHANG Zhongyuan, XIAO Yaru, LI Dajing, NIE Meimei, XU Yayuan, DAI Zhuqing, GU Qianhui, CAO Binbin, WANG Yunhai

Subjects: “…nut and dried fruit combinations; antioxidant activity; phenolic substances; synergistic effect…”
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ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALS by A. Tokar, L. Matenchuk, S. Myroniuk, M. Shcherbak, V. Khareba

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