Characterization of Canadian propolis fractions obtained from two-step sequential extraction-Reference-Cited by-同舟云学术

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Characterization of Canadian propolis fractions obtained from two-step sequential extraction

Published:2015-01 Issue:1 Volume:60 Page:609-614
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cottica Solange M.,Sabik Hassan,Antoine Céline,Fortin Jacinthe,Graveline Nancy,Visentainer Jesuí V.,Britten Michel

Funder

Canadian Food Inspection Agency

Agriculture and Agri-Food Canada

Public Health Agency of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

2. Propolis as a natural decontaminant and antioxidant in fresh oriental sausage;Ali;Veterinaria Italiana,2010

3. Kinetics and mechanisms of antioxidant activity using the DPPH· free radical method;Bondet;Lebensmittel-Wissenschaft und Technologie/Food Science and Technology,1997

4. Chemical composition and biological activity of oil propolis extract: an alternative to ethanolic extract;Buriol;Química Nova,2009

5. Chemical composition of propolis from Canada, its antiradical activity and plant origin;Christov;Natural Product Research,2005

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2. Casein‐based nanocarriers for encapsulation of propolis extract: Design, fabrication, and characterization;JSFA reports;2024-05-31

3. Antioxidant and antihyperlipidemic effects of hawthorn extract (Crataegus oxyacantha) in broiler chickens;Veterinary Medicine and Science;2024-03-20

4. Impact of biodiversification on propolis composition, functionality, and application in foods as natural preservative: A review;Food Control;2024-01

5. Effects of Propolis Extract on Quality and Storage Characteristics of Chicken Patty;Korean Journal of Poultry Science;2023-12

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