Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction-Reference-Cited by-同舟云学术

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Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction

Published:2022-12-09 Issue:2 Volume:17 Page:1703-1713
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Shou-Tao,Dan Ya-Qian,Zhang Chen-Xia,Lv Ting-Ting,Qin Zhao^ORCID,Liu Hua-Min,Ma Yu-Xiang,He Jing-Ren,Wang Xue-De

Funder

the Doctor Foundation of Henan University of Technology

China Agriculture Research System of MOF and MARA

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01739-x.pdf

Reference51 articles.

1. X.C. Cheng, X.R. Guo, Z. Qin, H.M. Liu, J.R. He, X.D. Wang, Sequential aqueous acetone fractionation and characterization of Brauns native lignin separated from chinese quince fruit. Int. J. Biol. Macromol. 201, 67–74 (2022)

2. L.H. Zhang, H.D. Xu, S.f. Li, Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder. Innov. Food Sci. Emerg. Technol. 10(4), 633–637 (2009)

3. J. Miao, C. Zhao, X. Liu, X. Chen, X. Mao, H. Huang, T. Wang, W. Gao, Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis. J. Food Sci. 81(8), H2049-H2058 (2016)

4. Z. Qin, H.M. Liu, X.C. Cheng, X.D. Wang, Effect of drying pretreatment methods on structure and properties of pectins extracted from chinese quince fruit. Int. J. Biol. Macromol. 137, 801–808 (2019)

5. Y. Hamauzu, H. Yasui, T. Inno, C. Kume, M. Omanyuda, P. Profile, Antioxidant property, and anti-influenza ViralActivity of chinese quince (Pseudocydonia sinensis Schneid.), Quince (Cydonia oblonga Mill.), and Apple (Malus domestica Mill.) Fruits. J. Agric. Food Chem. 53, 928–934 (2005)

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1. Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying;Food Control;2024-07

2. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken;Journal of Food Science;2024-05-03

3. Onion (Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction;Antioxidants;2024-02-05

4. Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions;LWT;2023-11

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