Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃-Reference-Cited by-同舟云学术

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Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃

Published:2024-03 Issue: Volume:435 Page:137560
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Haolin,Lin Shiye,Xie Ruiwei,Zhong Weizhi,Wang Hui,Farag Mohamed A.,Hussain Hidayat,Arroo Randolph R.J.,Chen Xiaojia,Xiao Jianbo

Funder

Xunta de Galicia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of temperatures on polyphenols during extraction;Antony;Applied Sciences,2022

2. Oxidative degradation of quercetin with hydrogen peroxide using continuous-flow kinetic electrospray–ion trap–time-of-flight mass spectrometry;Barnes;Journal of Agricultural and Food Chemistry,2014

3. Thermally accelerated oxidative degradation of quercetin using continuous flow kinetic electrospray-ion trap-time of flight mass spectrometry;Barnes;Journal of the American Society for Mass Spectrometry,2013

4. Effect of thermal processing on the flavonols rutin and quercetin;Buchner;Rapid Communications in Mass Spectrometry: An International Journal Devoted to the Rapid Dissemination of Up to the Minute Research in Mass Spectrometry,2006

5. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius;Cao;Food Chemistry,2020

Cited by 1 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. Air-Assisted Electrospinning of Dihydromyricetin-Loaded Dextran/Zein/Xylose Nanofibers and Effects of the Maillard Reaction on Fiber Properties;Molecules;2024-07-01

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