A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China-Reference-Cited by-同舟云学术

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A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China

Published:2019-08 Issue: Volume:172 Page:268-277
ISSN:0731-7085
Container-title:Journal of Pharmaceutical and Biomedical Analysis
language:en
Short-container-title:Journal of Pharmaceutical and Biomedical Analysis

Author:

Zheng Jingyun,Meenu Maninder,Xu Baojun

Funder

Beijing Normal University-Hong Kong Baptist University United International College, China

Publisher

Elsevier BV

Subject

Clinical Biochemistry,Spectroscopy,Drug Discovery,Pharmaceutical Science,Analytical Chemistry

Reference30 articles.

1. Fresh edible flowers of ornamental plants–a new source of nutraceutical foods;Mlcek;Trends Food Sci. Technol.,2011

2. Total phenolic contents and antioxidant capacities of 51 edible and wild flowers;Li;J. Funct. Foods,2014

3. Aroma volatile components, fatty acids and antibacterial activity of four Tunisian Punica granatum L. flower cultivars;Mekni;Ind. Crop. Prod.,2013

4. Potential health enhancing properties of edible flowers from Thailand;Kaisoon;Food Res. Int.,2012

5. Immunosuppressive activity of an aqueous Viola tricolor herbal extract;Hellinger;J. Ethnopharmaol.,2014

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