Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)
Author:
Affiliation:
1. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
2. Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1869921
Reference213 articles.
1. Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization
2. Polyphenols and agriculture: beneficial effects of proanthocyanidins in forages
3. The anti-obesity effect of quercetin is mediated by the AMPK and MAPK signaling pathways
4. Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity
5. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
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