gallic acid has been researched along with trazodone hydrochloride in 17 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (5.88) | 18.2507 |
| 2000's | 1 (5.88) | 29.6817 |
| 2010's | 9 (52.94) | 24.3611 |
| 2020's | 6 (35.29) | 2.80 |
| Authors | Studies |
|---|---|
| Ball, AS; Trigo, C | 1 |
| Haley, S; Harris, M; Perret, J; Qian, M; Wilson, J; Yu, L | 1 |
| Han, HM; Koh, BK | 1 |
| Jiang, H; Martin, J; Okot-Kotber, M; Seib, PA | 1 |
| Arendt, EK; Hager, AS; Vallons, KJ | 1 |
| Doğan, İS; Meral, R | 1 |
| Curvetto, N; Postemsky, P | 1 |
| Cavender, G; Ross, A; Tseng, A; Walker, R; Zhao, Y | 1 |
| Morales, FJ; Navarro, M | 1 |
| Aires, A; Coutinho, J; Fonseca, J; Santos, C; Trindade, H | 1 |
| Bai, Y; Gänzle, MG; Ripari, V | 1 |
| Gawlik-Dziki, U; Sęczyk, Ł; Sugier, D; Świeca, M | 1 |
| Ayaz, FA; Colak, N; Fauzan, R; Kurt-Celebi, A; Torun, H | 1 |
| Basri, AM; Lim, SA; Tashim, NA | 1 |
| Edelmann, M; Kariluoto, S; Liu, F; Piironen, V | 1 |
| Ahmad, N; Cheng, J; Li, C; Shi, S; Tian, M; Yuan, Z; Zhao, C; Zhao, W | 1 |
| Arouna, N; Árvay, J; Gabriele, M; Longo, V; Pucci, L | 1 |
17 other study(ies) available for gallic acid and trazodone hydrochloride
| Article | Year |
|---|---|
Is the solubilized product from the degradation of lignocellulose by actinomycetes a precursor of humic substances?
Topics: Actinomycetales; Anisoles; Benzoates; Biodegradation, Environmental; Cellulose; Chromatography, High Pressure Liquid; Coumaric Acids; Gallic Acid; Humic Substances; Hydroxybenzoates; Lignin; Propionates; Solubility; Spectrophotometry, Infrared; Streptomyces; Triticum | 1994 |
Free radical scavenging properties of wheat extracts.
Topics: Benzothiazoles; Bepridil; Biphenyl Compounds; Cations; Electron Spin Resonance Spectroscopy; Free Radical Scavengers; Free Radicals; Gallic Acid; Kinetics; Phenols; Picrates; Plant Extracts; Species Specificity; Sulfonic Acids; Triticum | 2002 |
Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.
Topics: Antioxidants; Bread; Caffeic Acids; Chromatography, High Pressure Liquid; Cooking; Coumaric Acids; Fermentation; Flour; Gallic Acid; Triticum | 2011 |
Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
Topics: Bread; Chemical Phenomena; Cinnamates; Coumaric Acids; Dietary Fiber; Food Handling; Functional Food; Gallic Acid; Hydroxybenzoates; Kansas; Mechanical Phenomena; Parabens; Phenols; Pigmentation; Quality Control; Seeds; Solubility; Species Specificity; Triticum; Vanillic Acid | 2011 |
Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films.
Topics: Elasticity; Food Packaging; Gallic Acid; Glutens; Microscopy, Electron, Scanning; Permeability; Solubility; Steam; Tannins; Triticum; Viscosity | 2012 |
Grape seed as a functional food ingredient in bread-making.
Topics: Antioxidants; Bread; Catechin; Diet; Flour; Food Handling; Food Technology; Functional Food; Gallic Acid; Humans; Polyphenols; Rheology; Seeds; Triticum; Vitis | 2013 |
Enhancement of wheat grain antioxidant activity by solid state fermentation with Grifola spp.
Topics: Antioxidants; Ascorbic Acid; Fermentation; Flour; Free Radical Scavengers; Gallic Acid; Grifola; Methanol; Phenols; Plant Extracts; Seeds; Triticum | 2014 |
Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
Topics: Adolescent; Adult; Antioxidants; Bread; Consumer Behavior; Dietary Fiber; Female; Gallic Acid; Humans; Male; Plant Extracts; Polyphenols; Triticum; Vitis; Young Adult | 2014 |
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Topics: Arginine; Chromatography, Liquid; Deoxyglucose; Flour; Food Handling; Furaldehyde; Gallic Acid; Glycation End Products, Advanced; Lysine; Maillard Reaction; Olea; Phenylethyl Alcohol; Plant Extracts; Plant Leaves; Pyruvaldehyde; Quercetin; Tandem Mass Spectrometry; Triticum | 2017 |
Effect of different rates of spent coffee grounds (SCG) on composting process, gaseous emissions and quality of end-product.
Topics: Acacia; Carbon Dioxide; Coffee; Fertilizers; Gallic Acid; Methane; Nitrous Oxide; Plant Stems; Soil; Temperature; Triticum | 2017 |
Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
Topics: Bread; Carboxy-Lyases; Coculture Techniques; Coumaric Acids; Edible Grain; Fermentation; Fermented Foods; Flour; Food Microbiology; Food Quality; Gallic Acid; Hydroxybenzoates; Lactobacillales; Lactobacillus; Secale; Triticum; Vanillic Acid; Volatile Organic Compounds; Yeasts | 2019 |
The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds.
Topics: Chromatography, High Pressure Liquid; Coumaric Acids; Digestion; Flour; Gallic Acid; Oryza; Phenols; Temperature; Triticum | 2021 |
The protective effect of exogenous salicylic and gallic acids ameliorates the adverse effects of ionizing radiation stress in wheat seedlings by modulating the antioxidant defence system.
Topics: Antioxidants; Gallic Acid; Hydrogen Peroxide; Radiation, Ionizing; Salicylic Acid; Seedlings; Triticum | 2021 |
Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta.
Topics: Amaranthus; Antioxidants; Ascorbic Acid; Brunei; Gallic Acid; Plant Extracts; Plants, Medicinal; Powders; Triticum | 2022 |
5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.
Topics: Bread; Flour; Folic Acid; Food, Fortified; Gallic Acid; Saccharomyces cerevisiae; Triticum | 2022 |
Effects of potential allelochemicals in a water extract of Abutilon theophrasti Medik. on germination and growth of Glycine max L., Triticum aestivum L., and Zea mays L.
Topics: Crops, Agricultural; Gallic Acid; Glycine max; Pheromones; Soil; Triticum; Zea mays | 2023 |
Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of
Topics: Anti-Inflammatory Agents; Antihypertensive Agents; Antioxidants; Bread; Fermentation; Fermented Foods; Flour; Gallic Acid; Humans; Rutin; Triticum; Tumor Necrosis Factor-alpha | 2023 |