The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water-Reference-Cited by-同舟云学术

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The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water

Published:2022-03 Issue: Volume:371 Page:131155
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Liang,Yang Yan,Liu Shuang-shuang,Tan Ding-yun,Tan Chun,Yu Ai-nong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions;Ali;Food Chemistry,2021

2. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer's spent grain;Alonso-Riaño;Food Chemistry,2021

3. Microwave extraction of active principles from medicinal plants. U.P.B. Scientific Bulletin, Series B: Chemistry and Materials;Ani;Science,2012

4. Molecular gastronomy: A new emerging scientific discipline;Barham;Chemical Reviews,2010

5. Inhibition of ros production, phoTOFrotection, and total phenolic, flavonoids and ascorbic acid content of fresh herb juice and extracts from the leaves and flowers of tropaeolum majus;Bazylko;Industrial Crops and Products.,2014

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots;Foods;2024-06-17

2. The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water;Journal of the Science of Food and Agriculture;2024-03-05

3. Kinetics of Browning and Structural Changes During Non-Enzymatic Reactions in the L-Ascorbic Acid/Threonine Model System;2024

4. Effect of different food additives on the color protection of instant pumpkin flour;Food Chemistry Advances;2023-12

5. Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water;Frontiers in Nutrition;2023-01-12

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