Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities-Reference-Cited by-同舟云学术

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Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities

Published:2023-04 Issue: Volume:52 Page:102493
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dou Jin-Feng,Wu Cai-E,Fan Gong-Jian,Li Ting-Ting,Li Xiao-Jing,Zhou Dan-Dan,Zhu Jin-Peng,Li Chun-Mei

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

1. Phytochemical profiles and antioxidant activity of wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

2. Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits;Camboim Rockett;Food Research International,2020

3. Antioxidant activities of Commiphora leptophloeos (Mart.) J. B. Gillett) (Burseraceae) leaf extracts using in vitro and in vivo assays;Cordeiro;Oxidative Medicine and Cellular Longevity,2021

4. Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review;Dey;Trends in Food Science & Technology,2016

5. Recent advances and development of postharvest management research for fresh jujube fruit: A review;Dou;Scientia Horticulturae,2023

Cited by 10 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. Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition;Food Chemistry;2025-01

2. Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances;LWT;2024-09

3. A comparison of phytoconstituent and functional loaded low moisture food from Averrhoa bilimbi using freeze drying and oven drying methods;Journal of Food Measurement and Characterization;2024-07-12

4. Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine;LWT;2024-04

5. Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization;Trends in Food Science & Technology;2024-03

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