Selection of appropriate post-harvest processing methods based on the metabolomics analysis of Salvia miltiorrhiza Bunge-Reference-Cited by-同舟云学术

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Selection of appropriate post-harvest processing methods based on the metabolomics analysis of Salvia miltiorrhiza Bunge

Published:2021-06 Issue: Volume:144 Page:110366
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Qiu Shi,Tu Yan,Huang Doudou,Dong Zhiying,Huang Mengqiu,Cheng Jiaxi,Tan Jingfu,Chen Weixu,Sun Lianna,Chen Wansheng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chemistry,2016

2. Improvement of frozen banana (Musa cavendishii, cv Enana) color by blanching: Relationship between browning, phenols and polyphenol oxidase and peroxidase acitivities;Cano;Z Lebensm Unters Forsch A,1997

3. The anticancer properties of Salvia miltiorrhiza Bunge (Danshen): A systematic review;Chen;Medicinal Research Reviews,2014

4. Combined NMR and LC-MS analysis reveals the metabonomic changes in Salvia miltiorrhiza Bunge induced by water depletion;Dai;Journal of Proteome Research,2010

5. Browning in apples: Exploring the biochemical basis of an easily-observable phenotype;Deutch;Biochemistry and Molecular Biology Education,2018

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3. Astragalus membranaceus: Impact of postharvest drying processes on yield and components of bioactive compounds;Industrial Crops and Products;2024-03

4. Unraveling crop enzymatic browning through integrated omics;Frontiers in Plant Science;2024-02-02

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