Phyllostachys Pubescens: From Traditional to Functional Food-Reference-Cited by-同舟云学术

Phyllostachys Pubescens: From Traditional to Functional Food

Published:2021-06-14 Issue: Volume: Page:1-25
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Curci Francesca¹,Cavalluzzi M. M.¹^ORCID,Milani G.¹,Clodoveo M. L.²^ORCID,Radojčić Redovniković I.³,Cellamare S.¹^ORCID,Franchini C.¹^ORCID,Mandracchia D.⁴^ORCID,Corbo F.¹^ORCID

Affiliation:

1. Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy

2. Interdisciplinary Department of Medicine, University of Bari, Bari, Italy

3. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

4. Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1933020

Reference122 articles.

1. Food systems, nutrition, health and the environment

2. Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

3. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

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1. Consumer-driven characterization of healing foods using Q methodology and Q based sorting;Food Quality and Preference;2024-08

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4. Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation;Journal of Food Biochemistry;2023-10-05

5. Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles;LWT;2023-08