Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity-Reference-Cited by-同舟云学术

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Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity

Published:2024-03 Issue: Volume:35 Page:100880
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Valarezo Eduardo^ORCID,Chamba-Lalangui Liliana,Morocho Yoseph,Armijos Chabaco,Jaramillo-Fierro Ximena^ORCID,Cartuche Luis,Meneses Miguel Angel^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry;Adams,2007

2. Comprehensive assessment of antioxidant activity of essential oils;Anthony;J. Food Sci.,2012

3. Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana;Armijos;J. Ethnopharmacol.,2020

4. Cytotoxic, antioxidative, genotoxic and antigenotoxic effects of Horchata, beverage of South Ecuador;Bailon-Moscoso;BMC Compl. Alternative Med.,2017

5. Bioactive compounds from Tunisian Pelargonium graveolens (L’Hér.) essential oils and extracts: α-amylase and acethylcholinesterase inhibitory and antioxidant, antibacterial and phytotoxic activities;Ben ElHadj Ali;Ind. Crops Prod.,2020

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