Characterization and potential bioactivity of polyphenols of Rosa rugosa-Reference-Cited by-同舟云学术

Characterization and potential bioactivity of polyphenols of Rosa rugosa

Published:2022-12 Issue: Volume:50 Page:102108
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wei Lan,Li Jingjing,Yang Yun,Zhu Mei,Zhao Mengke,Yang Jianhua^ORCID,Yang Zhiyun,Zhou Luyao,Zhou Shenyue,Gong Jiajia,Jiang Xiaogang,Liu Jiangyun,Li Yali,Zhang Jian^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

1. Antibacterial and antioxidant activity of extracts from rose fruits (Rosa rugosa);Andrzej;Molecules,2020

2. Rosa rugosa flavonoids exhibited PPARα agonist-like effects on genetic severe hypertriglyceridemia of mice;Baiyisaiti;Journal of Ethnopharmacology,2019

3. UPLC-PDA-Q/TOF-MS profile of polyphenolic compounds of liqueurs from Rose petals (Rosa rugosa);Cendrowski;Molecules,2017

4. Influence of harvest seasons on the chemical composition and antioxidant activity in Rosa rugosa petals;Cendrowski;Agrochimica -Pisa.,2018

5. Profile of the phenolic compounds of Rosa rugosa petals;Cendrowski;Journal of Food Quality,2017

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4. Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation;Heliyon;2024-03

5. Genome-Wide Analysis of the SWEET Transporters and Their Potential Role in Response to Cold Stress in Rosa rugosa;Horticulturae;2023-11-08