Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species-Reference-Cited by-同舟云学术

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Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species

Published:2018-11 Issue: Volume:267 Page:376-386
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Schröter David,Baldermann Susanne,Schreiner Monika,Witzel Katja,Maul Ronald,Rohn Sascha,Neugart Susanne

Funder

German Federal Ministry of Education and Research

German Federal Ministry for Economic Cooperation and Development

Studienstiftung des Deutschen Volkes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Determination of phenolic compounds in artichoke, garlic and spinach by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry;Alarcón-Flores;Food Analytical Methods,2014

2. Are neglected plants the food for the future?;Baldermann;Critical Reviews in Plant Sciences,2016

3. Carotenoids in food;Britton,2009

4. State of knowledge on amaranth grain: A comprehensive review;Caselato-Sousa;Journal of Food Science,2012

5. A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention;Chen;Food Chemistry,2013

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3. Current Production Scenario and Functional Potential of the Whole Amaranth Plant: A Review;Agricultural Sciences;2024-02-14

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