Pumpkin seeds as nutraceutical and functional food ingredient for future: A review-Reference-Cited by-同舟云学术

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Pumpkin seeds as nutraceutical and functional food ingredient for future: A review

Published:2023-12 Issue: Volume: Page:
ISSN:2590-2598
Container-title:Grain & Oil Science and Technology
language:en
Short-container-title:Grain & Oil Science and Technology

Author:

Singh Arunima,Kumar Vivek

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Insect Science,Food Science

Reference127 articles.

1. An outline classification of the Cucurbitaceae;Jeffrey,2019

2. Trends in world cucurbit production, 1991to 2001;Taylor,2002

3. Functional constituents and processing of pumpkin: a review;Dhiman;J. Food Sci. Technol.,2009

4. Cultivars effect on the physical characteristics of pumpkin (Cucurbita moschata Duch.) seeds and kernels;Singh;J. Inst. Eng. (India): A.,2020

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. UPLC-MS/MS-based metabolomics and chemometrics unveil metabolic patterns and their regulatory pathways over the course of pumpkin seeds (Cucurbita maxima) germination;Scientia Horticulturae;2024-11

2. Simultaneous determination of cucurbitacins B, D, and E in Cucurbita seed oils by HPLC-DAD;Natural Product Research;2024-09-05

3. Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient;Food and Bioprocess Technology;2024-06-26

4. Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion;Applied Sciences;2024-06-12

5. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour;Foods;2024-05-29

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