Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing-Reference-Cited by-同舟云学术

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

Published:2014-10 Issue: Volume:160 Page:134-140
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ruiz-Cano Domingo,Pérez-Llamas Francisca,Frutos María José,Arnao Marino B.,Espinosa Cristóbal,López-Jiménez José Ángel,Castillo Julián,Zamora Salvador

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Composition of by-products from cooked fruit processing and potential use in food products;Aguedo;Journal of Food Composition and Analysis,2012

2. Mango peel dietary fibre: Composition and associated bound phenolics;Ajila;Journal of Functional Foods,2013

3. Official methods of analysis;AOAC,2000

4. Official methods of analysis;AOAC,2006

5. Methods to measure the antioxidant activity in plant material;Arnao;Free Radical Research,1999

Cited by 67 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. Agroprospecting of Biowastes: Globe Artichoke (Cynara scolymus L. Cultivar Tema, Asteraceae) as Potential Source of Bioactive Compounds;Molecules;2024-08-22

2. Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy;Antioxidants;2024-07-16

3. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review;Applied Sciences;2024-06-06

4. Artichoke by-products: Promising ingredients for breadstick fortification;LWT;2024-06

5. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy;International Journal of Molecular Sciences;2024-05-28