Multifunctionalin vitroantioxidant evaluation of strawberry (Fragaria virginianaDutch.)-Reference-Cited by-同舟云学术

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Multifunctionalin vitroantioxidant evaluation of strawberry (Fragaria virginianaDutch.)

Published:2007-01 Issue:8 Volume:58 Page:629-636
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Jiménez-Escrig Antonio

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09637480701395473

Reference26 articles.

1. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices

4. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars

Cited by 6 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. Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu (Saccharina latissima);International Journal of Food Science & Technology;2014-09-12

2. Comprehensive evaluation of in vitro antioxidant activity, total phenols and chemical profiles of two commercially important strawberry varieties;Scientia Horticulturae;2014-06

3. Phytochemical Antioxidants and Health Benefits of Dried Strawberries;Dried Fruits;2013-01-24

4. Brown and red seaweeds as potential sources of antioxidant nutraceuticals;Journal of Applied Phycology;2011-11-06

5. Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase;European Food Research and Technology;2009-12-29

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