Effects of Irradiation on Food Bioactives-Reference-Cited by-同舟云学术

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Effects of Irradiation on Food Bioactives

Published:2022 Issue: Volume: Page:429-465
ISSN:2661-8958
Container-title:Food Bioactive Ingredients
language:
Short-container-title:

Author:

Madureira Joana,Barros Lillian,Margaça Fernanda M. A.,Santos-Buelga Celestino,Ferreira Isabel C. F. R.,Verde Sandra Cabo

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-96885-4_14

Reference119 articles.

1. Adamo M, Capitani D, Mannina L et al (2004) Truffles decontamination treatment by ionizing radiation. Radiat Phys Chem 71:165–168. https://doi.org/10.1016/j.radphyschem.2004.03.073

2. Alashi AM, Taiwo KA, Oyedele DJ et al (2019) Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread. J Food Biochem 43:1–9. https://doi.org/10.1111/jfbc.12625

3. Amirdivani S, Baba ASH (2014) Green tea yogurt: major phenolic compounds and microbial growth. J Food Sci Technol 52:4652–4660. https://doi.org/10.1007/s13197-014-1670-6

4. Arjeh E, Barzegar M, Ali Sahari M (2015) Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice. Radiat Phys Chem 114:18–24. https://doi.org/10.1016/j.radphyschem.2015.05.017

5. Barkaoui S, Madureira J, Santos PMP et al (2020) Effect of ionizing radiation and refrigeration on the antioxidants of strawberries. Food Bioprocess Technol 13:1516–1527. https://doi.org/10.1007/s11947-020-02490-1

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