Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants-Reference-Cited by-同舟云学术

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Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants

Published:2017-04 Issue: Volume:220 Page:51-58
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tomas Merve,Beekwilder Jules,Hall Robert D.,Sagdic Osman,Boyacioglu Dilek,Capanoglu Esra

Funder

Scientific and Technological Council

Istanbul Technical University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Promising health benefits of the strawberry: A focus on clinical studies;Afrin;Journal of Agricultural and Food Chemistry.,2016

2. Dietary flavonols: Chemistry, food content, and metabolism;Aherne;Nutrition,2002

3. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

4. Some methodological problems in the determination of antioxidant activity using chromogen radicals: A practical case;Arnao;Trends in Food Science and Technology,2000

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

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