Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference42 articles.
1. A.A. Gaafar, Z.A. Salama, Phenolic compounds from artichoke (Cynara scolymus L.) by-products and their antimicrobial activities. J. Biol. Agric. Healthc. 3, 1–6 (2013)
2. R. Llorach, J.C. Espin, F.A. Tomas-Barberan, F. Ferreres, Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. J. Agric. Food Chem. 50, 3458–3464 (2002)
3. D. Ruiz-Cano, F. Pérez-Llamas, M.J. Frutos, M.B. Arnao, C. Espinosa, J. López-Jiménez, J. Castillo, S. Zamora, Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing. Food Chem. 160, 134–140 (2014)
4. A. Kuczmannová, P. Gál, L. Varinská, J. Treml, I. Kováč, M. Novotný, T. Vasilenko, S. Dall’Acqua, M. Nagy, P. Mučaji, Agrimonia eupatoria L. and Cynara cardunculus L. water infusions: Phenolic profile and comparison of antioxidant activities. Molecules 20, 20538–20550 (2015)
5. M.B. Salem, H. Affes, K. Ksouda, R. Dhouibi, Z. Sahnoun, S. Hammami, K.M. Zeghal, Pharmacological studies of artichoke leaf extract and their health benefits. Plant. Foods Hum. Nutri 70, 441–453 (2015)
Cited by
7 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