Development of functional foods by traditional food processes-Reference-Cited by-同舟云学术

Development of functional foods by traditional food processes

Published:2020 Issue: Volume: Page:131-146
ISSN:
Container-title:Sustainability of the Food System
language:
Short-container-title:

Author:

Harasym Joanna,Kaim Urszula,Bogacz-Radomska Ludmiła,Olędzki Remigiusz

Publisher

Elsevier

Reference99 articles.

1. Effect of co-fermentation on the quality attributes of weaning food produced from sorghum (Sorghum bicolor) and pigeon pea (Cajanus cajan);Adebayo-Oyetoro;Journal of Culinary Science & Technology,2019

2. Antidiabetic screening of phenolic-rich extracts of selected medicinal spices;Akolade;Iranian Journal of Science and Technology Transaction A-Science,2019

3. Yield and yield components of barley (Hordeum vulgare L.) cultivars in relation to nitrogen fertilizer;Alam;International Journal of Applied Sciences,2007

4. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

5. Fermented foods, microbiota and human health;Archer,2017

Cited by 4 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. Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh;Journal of Ethnic Foods;2024-06-10

2. Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum;Frontiers in Plant Science;2023-05-08

3. Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products;Diversity;2022-05-24

4. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods;Foods;2021-07-10