Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates-Reference-Cited by-同舟云学术

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Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates

Published:2023-06 Issue:6 Volume:9 Page:e16525
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Park Sung Jin^ORCID,Lee Min Jung,Choi Yun-Jeong,Yun Ye-Rang,Lee Mi-Ai,Min Sung Gi,Seo Hye-Young,Park Dong Hyeon,Park Sung Hee^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference42 articles.

1. Treatment and utilization of dairy industrial waste: a review;Ahmad;Trends Food Sci. Technol.,2019

2. The molecular basis of working mechanism of natural polyphenolic antioxidants;Leopoldini;Food Chem.,2011

3. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes;Peschel;Food Chem.,2006

4. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador;Vasco;Food Chem.,2008

5. A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants;Wijngaard;Food Chem.,2009

Cited by 2 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. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification;Foods;2024-08-23

2. Flavonoids from Citrus reticulata: Inhibitory activity against pathogenic fungi and biocontrol potential;Physiological and Molecular Plant Pathology;2024-05

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