Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce-Reference-Cited by-同舟云学术

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Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

Published:2017-01 Issue: Volume:214 Page:432-439
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xiangning,Ren Lupei,Li Menglin,Qian Jia,Fan Junfeng,Du Bin

Funder

Beijing Municipal Institution

Beijing innovation team building project of leafy vegetables of modern agricultural industry system

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa);Altunkaya;Food Chemistry,2011

2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009

3. Clove and eugenol in noncytotoxic concentrations exert immunomodulatory/anti-inflammatory action on cytokine production by murine macrophages;Bachiega;Journal of Pharmacy and Pharmacology,2012

4. Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage;Banerjee;Food Chemistry,2015

5. Investigation of antioxidant, anti-inflammatory and DNA-protective properties of eugenol in thioacetamide-induced liver injury in rats;Baskaran;Toxicology,2010

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2. Preparation of plant-derived compounds/chitosan/gelatin antifungal film and investigation of its control effect on Zygosaccharomyces rouxii contamination in concentrated apple juice;Food Bioscience;2024-10

3. Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives;Food Bioscience;2024-10

4. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

5. Origanum dubium Boiss. (Cypriot oregano) Use for the Preservation of Fresh Spearmint Quality and Safety;Agronomy;2024-06-10

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