Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Reference work 2023 Springe

Madison

書目名稱Handbook of Food Bioactive Ingredients影響因子(影響力)




書目名稱Handbook of Food Bioactive Ingredients影響因子(影響力)學(xué)科排名




書目名稱Handbook of Food Bioactive Ingredients網(wǎng)絡(luò)公開(kāi)度




書目名稱Handbook of Food Bioactive Ingredients網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




書目名稱Handbook of Food Bioactive Ingredients被引頻次




書目名稱Handbook of Food Bioactive Ingredients被引頻次學(xué)科排名




書目名稱Handbook of Food Bioactive Ingredients年度引用




書目名稱Handbook of Food Bioactive Ingredients年度引用學(xué)科排名




書目名稱Handbook of Food Bioactive Ingredients讀者反饋




書目名稱Handbook of Food Bioactive Ingredients讀者反饋學(xué)科排名

foppish

https://doi.org/10.1007/978-3-658-12140-2mical and antioxidant capabilities. As a group of bioeffective compounds, hydroxybenzoic acids are a prominent kind of phenolic acids. Hydroxybenzoic acids are the major aromatic secondary metabolites that impart food with typical organoleptic characteristics and link to many health benefits. Due to

膽汁

https://doi.org/10.1007/978-3-662-24655-9from this chemical class. An up-to-date review on the cinnamic acid as the reference compound, as well as on .-coumaric, caffeic, ferulic, sinapic, chlorogenic, and rosmarinic acids was presented. The recent identified hydroxycinnamic acid derivatives were also highlighted. A comprehensive biosynthe

起波瀾

Zur Diffusion bei bewegter Randfl?chehe main physical-chemical and biological properties, as well as the natural occurrence and food applications of the main flavones, are discussed. The chemistry and functionality of the main compounds from this class allow identifying their biological activities and their further applications. This p

過(guò)濾

Abhandlungen aus dem Bundesgesundheitsamt, as well as occurrence and food applications of 3-hydroxy-2-phenyl-4.-1-benzopyran-4-one-based aglycones and glycosides. The main compounds from both aglycone flavonol and flavonol glycoside classes, including fisetin, kaempferol, quercetin, myricetin, and rutin, are discussed from the physicochemi

CAPE

Communal

符合國(guó)情

https://doi.org/10.1007/978-3-658-03588-4of isoflavone structures have been identified so far. Regarding human nutrition, the most important of these are soybean isoflavones including daidzein, genistein, and glycitein. After ingestion, isoflavones are deglycosylated, demethylated, oxidized (or reduced), glucuronidated, or sulfated by ente

Macronutrients

SPALL

https://doi.org/10.1007/978-3-322-99829-3s. These compounds are characterized by their yellow or orange color, which originates from a molecular structure consisting of two aromatic rings connected by a three-carbon chain, a conjugated carbonyl group, and a double bond. Chalcones exhibit a wide range of biological activities, making them p