Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions-Reference-Cited by-同舟云学术

Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions

Published:2020-04 Issue: Volume:34 Page:100525
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Hameed Ahsan,Hussain Syed Ammar,Ijaz Muhammad Umair,Ullah Samee,Muhammad Zafarullah,Suleria Hafiz Ansar Rasul,Song Yuanda

Funder

National Natural Science Foundation of China

European Union's Horizon 2020 research and innovation programme

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins;Altemimi;PLoS One,2014

2. Anthocyanins and their physiologically relevant metabolites alter the expression of IL-6 and VCAM-1 in CD40L and oxidized LDL challenged vascular endothelial cells;Amin;Molecular Nutrition & Food Research,2015

3. AOCS (American Oil Chemist Society) official method Ce 1b-89: Fatty acid composition by GC;AOCS,1998

4. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Marine natural products;Blunt;Natural Product Reports,2010

Cited by 17 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. Polyphenol stability and bioavailability in cell culture medium: Challenges, limitations and future directions;International Journal of Biological Macromolecules;2024-11

2. Phenolic Compounds Synthesized by Trichoderma longibrachiatum Native to Semi-Arid Areas Show Antifungal Activity against Phytopathogenic Fungi of Horticultural Interest;Microbiology Research;2024-08-05

3. Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough;Sustainability;2024-04-15

4. Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages;Journal of Food Measurement and Characterization;2024-01-23

5. Efficacy of green solvents in pungent, aroma, and color extractions of spice oleoresins and impact on phytochemical and antioxidant capacities;Food Bioscience;2023-12