An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds-Reference-Cited by-同舟云学术

An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds

Published:2014-09 Issue: Volume:158 Page:177-185
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Guisheng,Yao Xin,Tang Yuping,Qian Dawei,Su Shulan,Zhang Li,Jin Chun,Qin Yong,Duan Jin-ao

Funder

National Science and Technology Support Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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2. Modeling and prediction of extraction profile for microwave-assisted extraction based on absorbed microwave energy;Chan;Food Chemistry,2013

3. Supercritical fluid extraction and hydrodistillation for the recovery of bioactive compounds from Lavandula viridis L’Hér;Costa;Food Chemistry,2012

4. Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds;Da Porto;Ultrasonics Sonochemistry,2013

5. Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds;Deng;Food Chemistry,2011

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