Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process-Reference-Cited by-同舟云学术

Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process

Published:2018-10-29 Issue:1 Volume:13 Page:476-486
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Yin Qianqian,Mu Haibo,Zeng Maomao,Gao Daming,Qin Fang,Chen Jie,He Zhiyong

Funder

the National Natural Science Foundation of China

the National First-class Discipline Program of Food Science and Technology

the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9961-7/fulltext.html

Reference45 articles.

1. S.Q. Liu, Z.B. Tan, P.T. Li, X.L. Gao, Y. Zeng, S.L. Wang, J. Pharmaceut. Biomed. 121, 56–62 (2016)

2. C.K. Firempong, H.Y. Zhang, J.J. Zhang, Y. Wang, X. Cao, E. Omari-Siaw, S.S. Tong, J.N. Yu, X.M. Xu, Eur. J. Integr. Med. 7, 365–371 (2015)

3. C.C. Han, J.Y. Guo, Inflammation 35, 913–919 (2012)

4. H.F. Yang, X.L. Chen, C.M. Jiang, K.W. He, Y.Y. Hu, J. Vet. Res. 61, 405–410 (2017)

5. G.R. Schinella, H.A. Tournier, J.M. Prieto, dB.P. Mordujovich, J.L. Ríos, Life Sci. 70, 1023–1033 (2002)

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. Comparative analysis of volatile compounds and functional components in fresh and dried monk fruit (Siraitia grosvenorii);Microchemical Journal;2024-01

2. Effects of Processing Conditions and Simulated Digestion In Vitro on the Antioxidant Activity, Inhibition of Xanthine Oxidase and Bioaccessibility of Epicatechin Gallate;Foods;2023-07-24

3. Introduction to thermal food processes by steam and hot water;Thermal Processing of Food Products by Steam and Hot Water;2023

4. Green Practices and Innovations of Traditional Chinese Medicine (TCM) Industry in Singapore: Idea Worth Sharing;Sustainability;2022-09-15

5. New Strategy for Inducing Resistance against Bacterial Wilt Disease Using an Avirulent Strain of Ralstonia solanacearum;Microorganisms;2022-09-10