Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing-Reference-Cited by-同舟云学术

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Published:2012-11 Issue:1 Volume:49 Page:65-71
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Aili,Zhang Jin,Li Zaigui

Funder

China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds;Açar;European Food Research and Technology,2009

2. Influence of the acetification process on phenolic compounds;Andlauer;Journal of Agricultural and Food Chemistry,2000

3. Antioxidant and free radical scavenging potential of Achillea santolina extracts;Ardestani;Food Chemistry,2007

4. Influence of storage conditions on aroma compounds in coffee pads using static headspace GC–MS;Bröhan;Food Chemistry,2009

5. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003

Cited by 32 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. Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis;Food Chemistry: X;2024-06

2. Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars;Food Research International;2024-05

3. A comprehensive review of pseudo-cereals: Nutritional profile, phytochemicals constituents and potential health promoting benefits;Applied Food Research;2023-12

4. Improved liquid-liquid extraction followed by HPLC-UV for accurate and eco-friendly determination of tetramethylpyrazine in vinegar products;Journal of Chromatography B;2023-09

5. Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat;Food Bioscience;2022-10