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Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees.
Gong, Er Sheng; Li, Bin; Li, Binxu; Podio, Natalia S; Chen, Hongyu; Li, Tong; Sun, Xiyun; Gao, Ningxuan; Wu, Wenlong; Yang, Tianran; Xin, Guang; Tian, Jinlong; Si, Xu; Liu, Changjiang; Zhang, Jiyue; Liu, Rui Hai.
  • Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, 341000, China.
  • Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Podio NS; Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, ISIDSA-SECYT-UNC, University City, Bv. Filloy s/n, SECYT, 5000 Córdoba, Argentina.
  • Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai, 201403, China.
  • Li T; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.
  • Sun X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Gao N; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Wu W; Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, 210014, China.
  • Yang T; Office of Teaching and Global Affairs, South China University of Technology, Guangzhou, 510641, China.
  • Xin G; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Tian J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Si X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Liu C; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Zhang J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
  • Liu RH; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.
J Sci Food Agric ; 102(3): 984-994, 2022 Feb.
Article en En | MEDLINE | ID: mdl-34302364
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fenoles / Extractos Vegetales / Rubus / Antioxidantes Tipo de estudio: Diagnostic_studies Idioma: En Año: 2022 Tipo del documento: Article
Texto completo
Imprimir
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fenoles / Extractos Vegetales / Rubus / Antioxidantes Tipo de estudio: Diagnostic_studies Idioma: En Año: 2022 Tipo del documento: Article