Phytochemical properties and antioxidant capacities of commercial raspberry varieties-Reference-Cited by-同舟云学术

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Phytochemical properties and antioxidant capacities of commercial raspberry varieties

Published:2013-01 Issue:1 Volume:5 Page:508-515
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Chen Liang,Xin Xiulan,Zhang Hucheng,Yuan Qipeng

Funder

Public Interest

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference32 articles.

1. Environmental and genetic variation of phenolic compounds in red raspberry;Anttonen;Journal of Food Composition and Analysis,2005

2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

4. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus;Byamukama;Journal of Food Composition and Analysis,2005

5. Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste;Contini;Journal of Functional Foods,2011

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