Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme-Reference-Cited by-同舟云学术

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Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme

Published:2021-05 Issue: Volume:343 Page:128530
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Janković Bojan,Manić Nebojša

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The antioxidant activity of quercetin in water solution;Amorati;Biomimetics,2017

2. Thermogravimetric description of visbreaker streams in an oil refinery;Barneto;Thermochimica Acta,2016

3. Thermogravimetric assessment of thermal degradation in asphaltenes;Barneto;Thermochimica Acta,2016

4. Energy efficiency and moisture diffusivity of apple slices during convective drying;Beigi;Food Science and Technology Campinas,2016

5. Food Chemistry, Ch. 2, 4th revised and extended Edition;Belitz,2009

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1. Improving the xanthine oxidase and adenosine deaminase inhibitory activities of Flos Sophorae Immaturus by ultrasound-assisted heating treatments;Food Bioscience;2023-02

2. Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae Immaturus;Journal of the Science of Food and Agriculture;2022-09-23

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