Author:
Alsafadi Diya,Alhesan Jameel Aljariri,Mansour Aya,Oqdeh Saba
Funder
Industrial Research and Development Fund/ The Higher Council for Science and Technology in Jordan
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference65 articles.
1. Alarcón Flores MI, Romero-González R, GarridoFrenich A, Martínez Vidal JL (2012) Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry. Food Chem 134:2465–2472. https://doi.org/10.1016/j.foodchem.2012.04.058
2. Alhamad MN, Rababah TM, Al-u’datt M, Ereifej K, Esoh R, Feng H, Yang W (2017) The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake. Arabian J Chem 10:136–140. https://doi.org/10.1016/j.arabjc.2012.07.002
3. AOAC, Association of official analytical collaboration (2016) In (20 Edition ed) - Guidelines for standard method performance requirements - Official Methods of Analysis. AOAC International - Rockville, Maryland, USA, Rockville, MD, USA..
4. Arranz S, SauraCalixto F (2010) Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: a study in wheat flour and wheat bran and cereals of the diet. J Cereal Sci 51:313–318. https://doi.org/10.1016/j.jcs.2010.01.006
5. Arranz S, Saura-Calixto F, Shaha S, Kroon PA (2009) High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated. J Agric Food Chem 57:7298–7303. https://doi.org/10.1021/jf9016652
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献