Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies-Reference-Cited by-同舟云学术

Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

Published:2021-02 Issue: Volume:338 Page:128105
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tkacz Karolina,Wojdyło Aneta,Turkiewicz Igor Piotr,Nowicka Paulina

Funder

Uniwersytet Przyrodniczy we Wrocławiu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Flavonoids and their anti-diabetic effects: Cellular mechanisms and effects to improve blood sugar levels;AL-Ishaq;Biomolecules,2019

2. Investigation into the total phenols and antioxidant activity during storage of fruit smoothies;Agbenorhevi;Journal of Food Science and Engineering,2012

3. Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies;Baiano;Molecules,2012

4. Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals;Bal;Food Research International,2011

5. Processing effects on the composition of sea buckthorn juice from Hippophaë rhamnoides L. Cv. Indian Summer;Beveridge;Journal of Agricultural and Food Chemistry,2002

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