Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization-Reference-Cited by-同舟云学术

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Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization

Published:2024-03 Issue: Volume:145 Page:104368
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhu Jinpeng,Lu Yunhao,He Qiang^ORCID

Publisher

Elsevier BV

Reference97 articles.

1. Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens;Al-Reza;Food Chemistry,2010

2. Extraction and determination of bioactive compounds from bee pollen;Ares;Journal of Pharmaceutical and Biomedical Analysis,2018

3. Sleep-enhancing effect of water extract from jujube (Zizyphus jujuba Mill.) seeds fermented by Lactobacillus brevis L32;Bae;Foods,2023

4. Removal of amoxicillin in aqueous solutions by a chemical activated carbons derived from Jujube nuts: Adsorption behaviors, kinetic and thermodynamic studies;Belaissa;Reaction Kinetics, Mechanisms and Catalysis,2022

5. Response surface methodology optimization of microwave-assisted polysaccharide extraction from Algerian jujube (zizyphus lotus L.) pulp and peel;Berkani;Journal of Pharmaceutical Innovation,2021

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1. Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger;Food Bioscience;2024-10

2. Potential Skin Health Benefits of Abalone By-Products Suggested by Their Effects on MAPKS and PI3K/AKT/NF-kB Signaling Pathways in HDF and HaCaT Cells;Foods;2024-09-13

3. Review: research progress on the extraction and utilization of polysaccharide components in grey dates;International Journal of Food Engineering;2024-09-04

4. Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review;Trends in Food Science & Technology;2024-09

5. Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances;LWT;2024-09

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