Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties-Reference-Cited by-同舟云学术

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Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties

Published:2024-10 Issue: Volume:23 Page:101628
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Pinna Nicola,Ben Abbou Salwa,Ianni Federica,Angeles Flores Giancarlo,Pietercelie Anne,Perretti Giuseppe,Blasi Francesca,Angelini Paola,Cossignani Lina

Funder

Governo Italiano Ministero dell'Istruzione dell'Universita e della Ricerca

European Commission

Università degli Studi di Perugia

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Reference41 articles.

1. Pumpkin: Horticultural importance and its roles in various forms: A review;Ahmad;International Journal of Horticulture & Agriculture,2019

2. Extraction of phenolic compounds: A review;Alara;Current Research in Food Science,2021

3. Untargeted metabolomics used to describe the chemical composition, antioxidant and antimicrobial effects of extracts from Pleurotus spp. mycelium grown in different culture media;Angeles Flores;Antibiotics,2022

4. Diversity of Pleurotus spp. (Agaricomycetes) and their metabolites of nutraceutical and therapeutic importance;Angeles Flores;International Journal of Medicinal Mushrooms,2023

5. Metabolomic profiling and biological activities of Pleurotus columbinus Quél. Cultivated on different Agri-food byproducts;Angelini;Antibiotics,2021

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