Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds-Reference-Cited by-同舟云学术

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Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds

Published:2019-08 Issue: Volume:289 Page:404-412
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Petropoulos Spyridon,Fernandes Ângela,Pereira Carla,Tzortzakis Nikos,Vaz Josiana,Soković Marina,Barros Lillian,Ferreira Isabel C.F.R.

Funder

FCT

FEDER

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Cardoon-based rennets for cheese production;Almeida;Applied Microbiology and Biotechnology,2018

2. Official methods of analysis of AOAC International;AOAC,2016

3. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L;Barros;Journal of Functional Foods,2013

4. Phenolic profile and antioxidant activity of Coleostephus myconis(L.) Rchb.f.: An underexploited and highly disseminated species;Bessada;Industrial Crops and Products,2016

5. Impact of extraction parameters and concentration by nanofiltration on the recovery of phenolic compounds from Cynara cardunculus var. altilis: Assessment of antioxidant activity;Brás;Industrial Crops and Products,2015

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2. Dormancy-Related Bioactive Compounds and Antioxidant Activity during Optimization of Germination Conditions for Onopordum nervosum subsp. platylepis Murb. Using Response Surface Methodology;Horticulturae;2024-09-11

3. Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China;Journal of Food Composition and Analysis;2024-06

4. Enhancing Bioactive Compound Classification through the Synergy of Fourier-Transform Infrared Spectroscopy and Advanced Machine Learning Methods;Antibiotics;2024-05-09

5. Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties;Foods;2024-05-07

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