Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties-Reference-Cited by-同舟云学术

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Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

Published:2015-06 Issue:2 Volume:23 Page:243-252
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Sharma Kavita,Ko Eun Young,Assefa Awraris D.,Ha Soyoung,Nile Shivraj H.,Lee Eul Tai,Park Se Won

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference44 articles.

1. Biomarkers for exposure to dietary flavonoids: a review of the current evidence for identification of quercetin glycosides in plasma;Day;Brit J Nutri,2001

2. Effects of production and processing factors on major fruit and vegetable antioxidants;Kalt;J Food Sci,2005

3. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables;Turkmen;Food Chem,2005

4. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status;Makris;J Agric Food Chem,2001

5. Onions: a source of unique dietary flavonoids;Slimestad;J Agric Food Chem,2007

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