Tag: Biochemistry
Artichoke pâtés contain mainly oleic and linoleic acids
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in Food scienceAnalysis of fatty acids and phenolic compounds in commercial and homemade artichoke pâté reveals oleic and linoleic acids as predominant lipids, with chlorogenic acid as major phenolic constituent.
Pseudoacacia honey quality varies by origin
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in Food scienceComparative analysis of Hungarian and Slovak pseudoacacia honey physicochemical parameters, antioxidant capacity, and bioactive compounds with melissopalynological verification.
Gallic acid ester activity changed with chain length and hydroxyl groups
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in ChemistrySystematic evaluation of 14 gallic acid ester derivatives reveals inverse relationship between alkyl chain length and antioxidant activity, while hydroxyl substitution maintains efficacy.
