The contribution of phenolic substances to quality in plant products-Reference-Cited by-同舟云学术

The contribution of phenolic substances to quality in plant products

Published:1958-09 Issue:1 Volume:3-4 Page:440-455
ISSN:0921-9668
Container-title:Qualitas Plantarum et Materiae Vegetabiles
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Bate-Smith E. C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01884074.pdf

Reference43 articles.

1. Ballio, A. &Marini-Bettolo, G. B., 1955. The constitution of cernuoside, the yellow pigment of the flowers ofOxalis cernua;Gazz. chim. ital. 85, 1318.

2. Bate-Smith, E. C., 1954a Flavonoid compounds in foods;Advanc. Food Res. 5, 261.

3. Bate-Smith, E. C., 1954b. Ferulic, sinapic and related acids in leaves;Chem. & Ind. 1457.

4. Bate-Smith, E. C., 1954c. Astringency in foods;Food 23, 124.

5. Bate-Smith, E. C., 1956a. The commoner phenolic constituents of plants and their systematic distribution;Sci. Proc. Roy. Dubl. Soc. 27, 165.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits;Journal of Agricultural and Food Chemistry;2012-05-16

2. Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis);Food Reviews International;2007-01

3. Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis);Food Chemistry;2003-05

4. A possible role for condensed tannins in bean hardening;Food Research International;1992-01

5. Ueber den Gehalt und die Lokalisation der Phenolischen Inhaltsstoffe im Gemuese;Qualitas Plantarum Plant Foods for Human Nutrition;1976-09