Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations-Reference-Cited by-同舟云学术

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Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations

Published:2019-10 Issue: Volume:31 Page:100436
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Jridi Mourad,Abdelhedi Ola,Kchaou Hela,Msaddak Lotfi,Nasri Moncef,Zouari Nacim,Fakhfakh Nahed

Funder

Ministry of Higher Education and Scientific Research, Tunisia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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2. Anti-oxidant, anti-inflammatory, analgesic and antipyretic activities of grape vine leaf extract (Vitis vinifera) in mice and identification of its active constituents by LC–MS/MS analyses;Aouey;Biomedicine & Pharmacotherapy,2016

3. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making;Ayadi;Industrial Crops and Products,2009

4. Texture profile analysis;Bourne;Food Technology,1978

5. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant;Dewanto;Journal of Agricultural and Food Chemistry,2002

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. A Comparative Study on the Bioactivity and Mineral Content of Different Grapevine (Vitis vinifera L.) Leaves Cultivated in Türkiye;Applied Fruit Science;2024-02-22

2. Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications;Frontiers in Chemistry;2023-12-12

3. Phytochemical profiling, antioxidant potential and protective effect of leaves extract of tunisian Vitis vinifera autochthonous accessions against acute CCl4-injured hepatotoxicity in mice;Heliyon;2023-05

4. Actinidia arguta Leaf as a Donor of Potentially Healthful Bioactive Compounds: Implications of Cultivar, Time of Sampling and Soil N Level;Molecules;2021-06-24

5. Influence of kenaf (Hibiscus cannabinus L.) leaves powder on the physico-chemical, antioxidant and sensorial properties of wheat bread;Journal of Food Measurement and Characterization;2020-05-19

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