Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity by Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

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Optimization of a Sonotrode Extraction Method and New Insight of Phenolic Composition of <i>Fucus vesiculosus</i> by Lidia Gil-Martínez, Alejandro Santos-Mejías, José Manuel De la Torre-Ramírez, Alberto Baños, Vito Verardo, Ana M. Gómez-Caravaca

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Phenols from Vaccinium dunalianum Wight: Secondary Mass Spectrometry Fragmentation and Neuroprotective Effect by ZHOU Tang, WANG Ji, QIAO Wenhao, LIN Zhiqi, ZHU Hongbo, CHANG Yue, HU Weiyan, ZHANG Rongping, CHEN Xinglong

Subjects: “…vaccinium dunalianum wight; phenolic compounds; secondary mass spectrometry fragmentation; neuroprotective effect…”
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Nitrogen bound to manure fiber is increased by applications of simple phenolic acids by Jonathan J. Halvorson, Scott L. Kronberg, Rachael G. Christensen, Ann E. Hagerman, David W. Archer

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Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> by Felipe Ávila, Natalia Martinez, Nicolás Mora, Katherine Márquez, Felipe Jiménez-Aspee

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Optimizing Growth and Bioactive Compound Production in Split Gill Mushroom (<i>Schizophyllum commune</i>) Using Methyl Jasmonate by Preuk Chutimanukul, Siripong Sukdee, Kittichai Boonmee, Ornprapa Thepsilvisut, Onmanee Prajuabjinda, Ubonwan Saesiw, Pattama Sriumpai, Hiroshi Ehara

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Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration by Noelia Pallarés, Houda Berrada, Emilia Ferrer, Wahiba Rached, José Pinela, Filipa Mandim, Tania C. S. P. Pires, Tiane C. Finimundy, Francisco J. Barba, Lillian Barros

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A bibliometric review of functional ingredients and their efficacy in developing functional biscuits [version 3; peer review: 1 approved, 2 approved with reservations] by Kshama Vishwakarma, Varalakshmi Chandra Sekaran, Vidya Patwardhan, Asha Kamath

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In vitro antioxidant and antityrosinase activities of Manilkara kauki by Srisupap Sirinada, Chaicharoenpong Chanya

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Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India by Merilin Kakoti, Dibya Jyoti Hazarika, Assma Parveen, Samim Dullah, Alokesh Ghosh, Dipankar Saha, Madhumita Barooah, Robin Chandra Boro

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Integrated metabolomics and transcriptomics reveal the role of calcium sugar alcohol in the regulation of phenolic acid biosynthesis in Torreya grandis nuts by Qiandan Xie, Zhengchu Jiang, Chenliang Yu, Qi Wang, Wensheng Dai, Jiasheng Wu, Weiwu Yu

Subjects: “…Phenolic acids…”
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Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion by Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore

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Phytochemical composition, phytotoxicity, and ADME modeling of Artemisia absinthium L.: implications for food safety and pharmaceutical applications by Asmae Hbika, Ayoub Farihi, Mohammed Benali, Fatima-Zahrae Ed-darraz, Abdelhamid Bouyanzer, Mohammed F. Hawwal, Ramzi A. Mothana, Elkhadir Gharibi

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Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings by Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang

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Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content by Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević

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Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour by María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete

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Red wine maceration with grapevine-cane residues: Influence of format and toasting level by Verónica R. Olate-Olave, Liudis L. Pino-Ramos, Paula A. Peña-Martínez, Ricardo I. Castro, Marcelo Muñoz-Vera, Sergio Reyes-Manríquez, Gerard Casaubon, V. Felipe Laurie

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Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley by Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, Marco Dalla Rosa

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Effect of Simultaneous Use of Different Amounts of Biochar and Soil Application of Common Sulfur and Spraying of Nanosulfur on Yield and Yield Components and Some Phytochemical Cha... by Vahid Mohammadzadeh Kakhki, mohmmad Hossein Aminifard, Mohamad Behzad Amiri

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Effect of Drying Methods on the Phenolic Profile and Antioxidant Capacity of <i>Pithecellobium dulce</i> (Roxb.) Benth. Aril and Its Inhibitory Properties on Human SW480 Colon Aden... by Ángel Félix Vargas-Madriz, Aarón Kuri-García, Ivan Luzardo-Ocampo, Roberto Augusto Ferriz-Martínez, Teresa García-Gasca, Carlos Saldaña, Haidel Vargas-Madriz, Salvador Horacio Guzmán-Maldonado, Jorge Luis Chávez-Servín

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