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Edible flowers with the common name “marigold”: Their therapeutic values and processing

  • Published:2019-07 Issue: Volume:89 Page:76-87
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Chitrakar Bimal,Zhang Min,Bhandari BheshORCID

Funder

National Key R&D Program of China

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Collaborative Innovation Center for Food Safety and Quality Control

Industry Development Program

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference206 articles.

1. Flavonoids of the aerial parts from Tagetes lucida (Asteraceae);Abdala;Biochemical Systematics and Ecology,1999

2. Tagetes tenuifolia Cav. (Asteraceae): Some chemosystematic implications of their flavonoids;Abdala;Biochemical Systematics and Ecology,2001

3. In-vivo hypoglycemic and hypolipidemic properties of Tagetes lucida alcoholic extract in streptozotocin-induced hyperglycemic Wistar albino rats;Abdel-Haleem;Annals of Agricultural Science,2017

4. Rapid evaluation and comparison of natural products and antioxidant activity in calendula, feverfew, and German chamomile extracts;Agatonovic-Kustrin;Journal of Chromatography A,2015

5. Effect of different drying methods on chemical and functional properties of marigold petals;Ahluwalia;IJFANS,2014
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