Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols-Reference-Cited by-同舟云学术

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Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols

Published:2015-02 Issue: Volume:168 Page:21-26
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheigh Chan-Ick,Yoo Seo-Yeon,Ko Min-Jung,Chang Pahn-Shick,Chung Myong-Soo

Funder

Ministry of Education, Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Extraction of anti-cancer damnacanthal from roots of Morinda citrifolia by subcritical water;Anekpankul;Separation and Purification Technology,2007

2. Continuous subcritical water extraction as a useful tool for isolation of edible essential oils;Ayala;Food Chemistry,2001

3. Fruit and vegetable intake and the risk of cardiovascular disease in US adults: The first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study;Bazzano;The American Journal of Clinical Nutrition,2002

4. Total antioxidant capacity of the diet is inversely and independently related to plasma concentrations of highsensitive C-reactive protein in adult Italian subjects;Brighenti;British Journal of Nutrition,2005

5. Enhanced recovery of phenolic compounds from bitter melon (Momordica charantia) by subcritical water extraction;Budrat;Separation and Purification Technology,2009

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