Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)-Reference-Cited by-同舟云学术

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Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)

Published:2021-01-01 Issue:1 Volume:24 Page:1479-1494
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Yanlei¹,Sun Xin¹,Vidyarthi Sriram K.²³,Zhang Rentang¹

Affiliation:

1. College of Food Science and Engineering, Shandong Agricultural University, Tai An, China

2. Department of Biological and Agricultural Engineering, University of California, Davis, California, USA

3. Department of Research and Development, the Morning Star Company, Woodland, California, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1977656

Reference59 articles.

1. Quantitative Assessment of Phenolic Acids, Flavonoids and Antioxidant Activities of Sixteen Jujube Cultivars from China

2. Jujube fruit: A potential nutritious fruit for the development of functional food products

3. In vitro antioxidative and immunological activities of polysaccharides from Zizyphus Jujuba cv. Muzao

4. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages

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1. Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances;LWT;2024-09

2. Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube);Plant Foods for Human Nutrition;2024-08-16

3. A grader for fresh jujube with electromagnetic synchronous actuator assembly;Journal of Food Process Engineering;2024-07

4. Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube;Food Chemistry;2024-05

5. Fingerprinting Evaluation and Gut Microbiota Regulation of Polysaccharides from Jujube (Ziziphus jujuba Mill.) Fruit;International Journal of Molecular Sciences;2023-04-14

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