Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)-Reference-Cited by-同舟云学术

Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)

Published:2022-01 Issue: Volume:154 Page:112716
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Özdemir Nilgün,Pashazadeh Hojjat,Zannou Oscar,Koca Ilkay

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

1. Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols;Alonso;Food Research International,2004

2. Influence of the acetification process on phenolic compounds;Andlauer;Journal of Agricultural and Food Chemistry,2000

3. Official methods of analysis,2000

4. Liquid chromatographic-mass spectrometric analysis of diclofenac based Cu (II) complex;Aydın;Eurasian Journal of Medical and Biological Sciences,2021

5. In vivo comparison of the bioavailability of (+)-catechin,(−)-epicatechin and their mixture in orally administered rats;Baba;Journal of Nutrition,2001

Cited by 45 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. Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant;Journal of Food Science;2024-09-13

2. Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread;Potravinarstvo Slovak Journal of Food Sciences;2024-08-20

3. Harnessing the energy potential of rosehip wastes towards sustainable energy supply;Process Safety and Environmental Protection;2024-07

4. Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars;Preventive Nutrition and Food Science;2024-06-30

5. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities;Journal of the Science of Food and Agriculture;2024-06-14