Thermal transformation of trans-5-O-caffeoylquinic acid (trans-5-CQA) in alcoholic solutions (English)
- New search for: Dawidowicz, Andrzej L
- New search for: Dawidowicz, Andrzej L
- New search for: Typek, Rafal
In:
Food chemistry
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167
; 52-60
;
2015
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ISSN:
- Article (Journal) / Print
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Title:Thermal transformation of trans-5-O-caffeoylquinic acid (trans-5-CQA) in alcoholic solutions
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Contributors:Dawidowicz, Andrzej L ( author ) / Typek, Rafal
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Published in:Food chemistry ; 167 ; 52-60
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Publisher:
- New search for: Elsevier
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Place of publication:Amsterdam [u.a.]
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Publication date:2015
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.00 / 58.34 / 58.34
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Source:
Table of contents – Volume 167
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their maltsFogarasi, Attila-Levente / Kun, Szilárd / Tankó, Gabriella / Stefanovits-Bányai, Éva / Hegyesné-Vecseri, Beáta et al. | 2014
- 7
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Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltrationWiriyaphan, Chompoonuch / Xiao, Hang / Decker, Eric A. / Yongsawatdigul, Jirawat et al. | 2014
- 16
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Formulation and characterisation of wheat bran oil-in-water nanoemulsionsRebolleda, Sara / Sanz, María Teresa / Benito, José Manuel / Beltrán, Sagrario / Escudero, Isabel / González San-José, María Luisa et al. | 2014
- 24
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Evaluation of coriander spice as a functional food by using in vitro bioassaysZhang, Chuan-Rui / Dissanayake, Amila A. / Kevseroğlu, Kudret / Nair, Muraleedharan G. et al. | 2014
- 30
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Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trialValls, Rosa-M. / Farràs, Marta / Suárez, Manuel / Fernández-Castillejo, Sara / Fitó, Montserrat / Konstantinidou, Valentini / Fuentes, Francisco / López-Miranda, José / Giralt, Montserrat / Covas, María-Isabel et al. | 2014
- 36
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Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC–MSTroya, F. / Lerma-García, M.J. / Herrero-Martínez, J.M. / Simó-Alfonso, E.F. et al. | 2014
- 40
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A monoclonal antibody based enzyme-linked immunosorbent assay for detection of phenylethanolamine A in tissue of swineLi, Yansong / Lu, Shiying / Liu, Zengshan / Sun, Lihui / Guo, Junfei / Hu, Pan / Zhang, Junhui / Zhang, Yuanyuan / Wang, Yang / Ren, Honglin et al. | 2014
- 45
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Depolymerisation optimisation of cranberry procyanidins and transport of resultant oligomers on monolayers of human intestinal epithelial Caco-2 cellsOu, Keqin / Gu, Liwei et al. | 2014
- 52
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Thermal transformation of trans-5-O-caffeoylquinic acid (trans-5-CQA) in alcoholic solutionsDawidowicz, Andrzej L. / Typek, Rafal et al. | 2014
- 61
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Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternativesBelščak-Cvitanović, Ana / Komes, Draženka / Dujmović, Marko / Karlović, Sven / Biškić, Matija / Brnčić, Mladen / Ježek, Damir et al. | 2014
- 71
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Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysisda Silva, Gisele C. / da Silva, Abner A.S. / da Silva, Larissa S.N. / Godoy, Ronoel Luiz de O. / Nogueira, Luciana C. / Quitério, Simone L. / Raices, Renata S.L. et al. | 2014
- 78
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Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisationToro-Funes, N. / Bosch-Fusté, J. / Latorre-Moratalla, M.L. / Veciana-Nogués, M.T. / Vidal-Carou, M.C. et al. | 2014
- 84
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Hydroxycinnamic acids and flavonols in native edible berries of South PatagoniaRuiz, Antonieta / Bustamante, Luis / Vergara, Carola / von Baer, Dietrich / Hermosín-Gutiérrez, Isidro / Obando, Luis / Mardones, Claudia et al. | 2014
- 91
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Effects of dietary arginine supplementation on growth performance, flesh quality, muscle antioxidant capacity and antioxidant-related signalling molecule expression in young grass carp (Ctenopharyngodon idella)Wang, Biao / Liu, Yang / Feng, Lin / Jiang, Wei-Dan / Kuang, Sheng-Yao / Jiang, Jun / Li, Shu-Hong / Tang, Ling / Zhou, Xiao-Qiu et al. | 2014
- 100
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The influence of thermal processing on emulsion properties of defatted hazelnut flourTuran, Deniz / Altay, Filiz / Çapanoğlu Güven, Esra et al. | 2014
- 107
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Quality traits of Indian peanut cultivars and their utility as nutritional and functional foodBishi, S.K. / Lokesh, Kumar / Mahatma, M.K. / Khatediya, N. / Chauhan, S.M. / Misra, J.B. et al. | 2014
- 115
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Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewingWiczkowski, Wieslaw / Szawara-Nowak, Dorota / Topolska, Joanna et al. | 2014
- 124
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Effect of cross-linking degree on selected properties of retrograded starch adipateKapelko, M. / Zięba, T. / Michalski, A. / Gryszkin, A. et al. | 2014
- 131
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Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisationMartins, Natália / Barros, Lillian / Santos-Buelga, Celestino / Silva, Sónia / Henriques, Mariana / Ferreira, Isabel C.F.R. et al. | 2014
- 138
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The intake of a hazelnut skin extract improves the plasma lipid profile and reduces the lithocholic/deoxycholic bile acid faecal ratio, a risk factor for colon cancer, in hamsters fed a high-fat dietCaimari, Antoni / Puiggròs, Francesc / Suárez, Manuel / Crescenti, Anna / Laos, Sirle / Ruiz, Juan Antonio / Alonso, Virginia / Moragas, Josep / del Bas, Josep Maria / Arola, Lluís et al. | 2014
- 145
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Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic managementParpinello, Giuseppina Paola / Rombolà, Adamo Domenico / Simoni, Marco / Versari, Andrea et al. | 2014
- 153
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Evaluation of anti-inflammatory activity and fast UHPLC–DAD–IT-TOF profiling of polyphenolic compounds extracted from green lettuce (Lactuca sativa L.; var. Maravilla de Verano)Pepe, Giacomo / Sommella, Eduardo / Manfra, Michele / De Nisco, Mauro / Tenore, Gian Carlo / Scopa, Antonio / Sofo, Adriano / Marzocco, Stefania / Adesso, Simona / Novellino, Tiziana et al. | 2014
- 162
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Quercetin-3-O-β-D-glucopyranoside, a dietary flavonoid, protects PC12 cells from H₂O₂-induced cytotoxicity through inhibition of reactive oxygen speciesShokoohinia, Yalda et al. | 2015
- 162
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Quercetin-3-O-β-d-glucopyranoside, a dietary flavonoid, protects PC12 cells from H2O2-induced cytotoxicity through inhibition of reactive oxygen speciesShokoohinia, Yalda / Rashidi, Maryam / Hosseinzadeh, Leila / Jelodarian, Zohreh et al. | 2014
- 162
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Quercetin-3-O-[beta]-d-glucopyranoside, a dietary flavonoid, protects PC12 cells from H.sub.2O.sub.2-induced cytotoxicity through inhibition of reactive oxygen speciesShokoohinia, Yalda et al. | 2015
- 168
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Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulantsLi, Meng / Chen, Fusheng / Yang, Bao / Lai, Shaojuan / Yang, Hongshun / Liu, Kunlun / Bu, Guanhao / Fu, Caili / Deng, Yun et al. | 2014
- 175
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Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)Al-Bachir, Mahfouz et al. | 2014
- 180
-
Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starchChen, Wenting / Zhou, Hongxian / Yang, Hong / Cui, Min et al. | 2014
- 185
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Quantification of radicals formed during heating of β-lactoglobulin with glucose in aqueous ethanolHedegaard, Rikke V. / Liu, Ling / Skibsted, Leif H. et al. | 2014
- 185
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Quantification of radicals formed during heating of [beta]-lactoglobulin with glucose in aqueous ethanolHedegaard, Rikke V et al. | 2015
- 191
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Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oilKim, Ji Young / Kim, Mi-Ja / Yi, BoRa / Oh, Sumi / Lee, JaeHwan et al. | 2014
- 197
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Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.)Passo Tsamo, Claudine Valérie / Herent, Marie-France / Tomekpe, Kodjo / Happi Emaga, Thomas / Quetin-Leclercq, Joëlle / Rogez, Hervé / Larondelle, Yvan / Andre, Christelle et al. | 2014
- 205
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Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsificationDavidov-Pardo, Gabriel / McClements, David Julian et al. | 2014
- 213
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Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, EthiopiaBelay, Abera / Solomon, W.K. / Bultossa, Geremew / Adgaba, Nuru / Melaku, Samuel et al. | 2014
- 220
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Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission testFeng, Yunzi / Su, Guowan / Zhao, Haifeng / Cai, Yu / Cui, Chun / Sun-Waterhouse, Dongxiao / Zhao, Mouming et al. | 2014
- 229
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Toward a more standardised and accurate evaluation of glycemic response to foods: Recommendations for portion size calculationBordenave, Nicolas / Kock, Lindsay B. / Abernathy, Mengyue / Parcon, Jason C. / Gulvady, Apeksha A. / van Klinken, B. Jan-Willem / Kasturi, Prabhakar et al. | 2014
- 236
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Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milkAlemán, Mercedes / Bou, Ricard / Guardiola, Francesc / Durand, Erwann / Villeneuve, Pierre / Jacobsen, Charlotte / Sørensen, Ann-Dorit Moltke et al. | 2014
- 245
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Investigation of the absorption of resveratrol oligomers in the Caco-2 cellular model of intestinal absorptionWillenberg, Ina / Michael, Maria / Wonik, Jasmin / Bartel, Laura C. / Empl, Michael T. / Schebb, Nils Helge et al. | 2014
- 251
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Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)Wang, Y. / Hui, T. / Zhang, Y.W. / Liu, B. / Wang, F.L. / Li, J.K. / Cui, B.W. / Guo, X.Y. / Peng, Z.Q. et al. | 2014
- 258
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Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rateLee, Sung Ki / Tatiyaborworntham, Nantawat / Grunwald, Eric W. / Richards, Mark P. et al. | 2014
- 264
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Determination of sucrose content in sugar beet by portable visible and near-infrared spectroscopyPan, Leiqing / Zhu, Qibing / Lu, Renfu / McGrath, J. Mitchell et al. | 2014
- 272
-
Novel strategy for the revalorization of olive (Olea europaea) residues based on the extraction of bioactive peptidesEsteve, C. / Marina, M.L. / García, M.C. et al. | 2014
- 281
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Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatographyParavisini, Laurianne / Prot, Aurélie / Gouttefangeas, Cécile / Moretton, Cédric / Nigay, Henri / Dacremont, Catherine / Guichard, Elisabeth et al. | 2014
- 290
-
Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black teaJoshi, Robin / Gulati, Ashu et al. | 2014
- 299
-
Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activitiesPrieto, M.A. / Vázquez, J.A. / Murado, M.A. et al. | 2014
- 311
-
Antioxidant capacity of arabinoxylan oligosaccharide fractions prepared from wheat aleurone using Trichoderma viride or Neocallimastix patriciarum xylanaseMalunga, Lovemore Nkhata / Beta, Trust et al. | 2014
- 320
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Bisphenol A and nonylphenol in foodstuffs: Chinese dietary exposure from the 2007 total diet study and infant health risk from formulasNiu, Yumin / Zhang, Jing / Duan, Hejun / Wu, Yongning / Shao, Bing et al. | 2014
- 326
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Titin-derived peptides as processing time markers in dry-cured hamGallego, Marta / Mora, Leticia / Aristoy, M. Concepción / Toldrá, Fidel et al. | 2014
- 340
-
Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsionsKhouryieh, Hanna / Puli, Goutham / Williams, Kevin / Aramouni, Fadi et al. | 2014
- 349
-
Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PADMellado-Mojica, Erika / López, Mercedes G. et al. | 2014
- 358
-
Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-productsKabir, Faisal / Tow, Wei Wei / Hamauzu, Yasunori / Katayama, Shigeru / Tanaka, Sachi / Nakamura, Soichiro et al. | 2014
- 363
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A triple-isotope approach for discriminating the geographic origin of Asian sesame oilsJeon, Hyeonjin / Lee, Sang-Cheol / Cho, Yoon-Jae / Oh, Jae-Ho / Kwon, Kisung / Kim, Byung Hee et al. | 2014
- 370
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The composition of cell walls from grape marcs is affected by grape origin and enological techniqueApolinar-Valiente, Rafael / Romero-Cascales, Inmaculada / Gómez-Plaza, Encarna / López-Roca, José María / Ros-García, José María et al. | 2014
- 378
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Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psylliumBelščak-Cvitanović, Ana / Komes, Draženka / Karlović, Sven / Djaković, Senka / Špoljarić, Igor / Mršić, Gordan / Ježek, Damir et al. | 2014
- 387
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Technological aspects as the main impact on quality of quince liquorsCarbonell-Barrachina, Ángel A. / Szychowski, Przemysław J. / Vásquez, María Verónica / Hernández, Francisca / Wojdyło, Aneta et al. | 2014
- 396
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Rapid screening of water soluble arsenic species in edible oils using dispersive liquid–liquid microextractionLópez-García, Ignacio / Briceño, Marisol / Vicente-Martínez, Yesica / Hernández-Córdoba, Manuel et al. | 2014
- 402
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Carotenoid content and antioxidant activity of hexane extracts from selected Croatian corn hybridsKljak, Kristina / Grbeša, Darko et al. | 2014
- 409
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Heavy metals and POPs in red king crab from the Barents SeaJulshamn, Kaare / Valdersnes, Stig / Duinker, Arne / Nedreaas, Kjell / Sundet, Jan H. / Maage, Amund et al. | 2014
- 418
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Fractionation of an anthocyanin-rich bilberry extract and in vitro antioxidative activity testingJuadjur, A. / Mohn, C. / Schantz, M. / Baum, M. / Winterhalter, P. / Richling, E. et al. | 2014
- 425
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Influence of pectinase treatment on the physicochemical properties of potato floursKim, Eun-Jung / Kim, Hyun-Seok et al. | 2014
- 433
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Ligandless ultrasonic-assisted and ionic liquid-based dispersive liquid–liquid microextraction of copper, nickel and lead in different food samplesJalbani, N. / Soylak, M. et al. | 2014
- 438
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Preventive effects of cranberry products on experimental colitis induced by dextran sulphate sodium in miceXiao, Xiao / Kim, Jonggun / Sun, Quancai / Kim, Daeyoung / Park, Cheon-Seok / Lu, Tzong-Shi / Park, Yeonhwa et al. | 2014
- 447
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Physicochemical modification of native and extruded wheat flours by enzymatic amylolysisMartínez, Mario M. / Pico, Joana / Gómez, Manuel et al. | 2014
- 454
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Ultra-high-performance liquid chromatography/tandem high-resolution mass spectrometry analysis of sixteen red beverages containing carminic acid: Identification of degradation products by using principal component analysis/discriminant analysisGosetti, Fabio / Chiuminatto, Ugo / Mazzucco, Eleonora / Mastroianni, Rita / Marengo, Emilio et al. | 2014
- 463
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Relative quantitation analysis of the substrate specificity of glutamyl endopeptidase with bovine α-caseinsZhu, Yi-shen / Kalyankar, Phanindra / FitzGerald, Richard J. et al. | 2014
- 468
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Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripeningGuo, Sheng / Duan, Jin-ao / Qian, Dawei / Tang, Yuping / Wu, Dawei / Su, Shulan / Wang, Hanqing / Zhao, Yunan et al. | 2014
- 475
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Punica granatum cv. Dente di Cavallo seed ethanolic extract: Antioxidant and antiproliferative activitiesLucci, Paolo / Pacetti, Deborah / Loizzo, Monica R. / Frega, Natale G. et al. | 2014
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Rapid identification of bioactive peptides with antioxidant activity from the enzymatic hydrolysate of Mactra veneriformis by UHPLC–Q-TOF mass spectrometryLiu, Rui / Zheng, Wenwen / Li, Jun / Wang, Lingchong / Wu, Hao / Wang, Xinzhi / Shi, Lei et al. | 2014
- 490
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Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucansLamothe, Lisa M. / Srichuwong, Sathaporn / Reuhs, Bradley L. / Hamaker, Bruce R. et al. | 2014
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Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory propertiesPuértolas, Eduardo / Martínez de Marañón, Iñigo et al. | 2014
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