Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity-Reference-Cited by-同舟云学术

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Published:2018-01-01 Issue:1 Volume:21 Page:106-118
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Stafussa Ana Paula¹,Maciel Giselle Maria²,Rampazzo Valéria¹,Bona Evandro³,Makara Cleyton Nascimento⁴,Junior Bogdan Demczuk³,Haminiuk Charles Windson Isidoro²

Affiliation:

1. Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba, Paraná, Brasil

2. Programa de Pós-Graduação em Ciência e Tecnologia Ambiental, Universidade Tecnológica Federal do Paraná, Sede Ecoville, Curitiba, Paraná, Brasil

3. Departamento Acadêmico de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Paraná, Brasil

4. Instituto de Química de São Carlos (IQSC), Universidade de São Paulo, São Carlos, São Paulo, Brasil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1409761

Reference46 articles.

1. Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation

2. Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity

3. Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

4. Neuroprotective and anti-inflammatory effects of flavonoids isolated from Rhus verniciflua in neuronal HT22 and microglial BV2 cell lines

Cited by 55 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. Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential;Food Chemistry: X;2024-10

2. Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families;European Food Research and Technology;2024-05-16

3. Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana;Heliyon;2024-05

4. Nutritional Quality of Conventional, Organic, and Hydroponic Tomatoes Commercialized in Quito, Ecuador;Foods;2024-04-27

5. Bacuri (Platonia insignis Mart.): Nutritional values, volatile compounds, rheological properties, health benefits, and potential products;Food Chemistry;2024-03