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Critical Reviews in Food Science and Nutrition Volume 58, 2018 - Issue 18
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Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants

Muhammad H. Alu'dattDepartment of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, CanadaH9X 3V9;Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected] [email protected]
ORCID Iconhttp://orcid.org/0000-0002-8976-5004
ORCID Icon,
Taha RababahFaculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
,
Mohammad N. AlhamadFaculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
,
Ghaid J. Al-RabadiDepartment of Animal Production, Faculty of Agriculture, Mu'tah University, Karak, Jordan
,
Carole C. TranchantSchool of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, CanadaE1A 3E9ORCID Iconhttp://orcid.org/0000-0002-2026-819X
ORCID Icon,
Ali AlmajwalDepartment of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
,
Stan KubowSchool of Human Nutrition, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, CanadaH9X 3V9ORCID Iconhttp://orcid.org/0000-0001-5831-9880
ORCID Icon &
Inteaz AlliDepartment of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, CanadaH9X 3V9
 show all
Pages 3209-3218 | Published online: 27 Nov 2017

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Yu-Qing Zeng, Jin-Tao He, Bo-Yong Hu, Wen Li, Jing Deng, Qin-Lu Lin & Yong Fang. (2022) Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Zihong Yang, Amrit BK, Wanrong Zhao, Linghong Shi, Hanjing Wu, Colin Barrow, Frank Dunshea & Hafiz A.R. Suleria. (2022) Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review. Food Bioscience 47, pages 101753.
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Alam ZebAlam Zeb. 2021. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis 239 280 .
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Karolina Anna Pawłowska, Jakub Strawa, Michał Tomczyk & Sebastian Granica. (2020) Changes in the phenolic contents and composition of Persicaria odorata fresh and dried leaves. Journal of Food Composition and Analysis 91, pages 103507.
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Muhammad H. Alu’datt, Taha Rababah, Stan Kubow & Inteaz Alli. (2019) Molecular changes of phenolic–protein interactions in isolated proteins from flaxseed and soybean using Native‐PAGE, SDS‐PAGE, RP‐HPLC, and ESI‐MS analysis. Journal of Food Biochemistry 43:5, pages e12849.
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Muhammad H. Alu'datt, Taha Rababah, Mohammad N. Alhamad, Majdi A. Al-Mahasneh, Sana Gammoh, Mohammed Al-Duais, Carole C. Tranchant, Stan Kubow & Inteaz Alli. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 621 632 .
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