Influence of postharvest gamma irradiation treatment on the content of bioactive compounds and antioxidant activity of fenugreek ( Trigonella foenum–graceum L.) and spinach ( Spinacia oleracea L.) leaves-Reference-Cited by-同舟云学术

Influence of postharvest gamma irradiation treatment on the content of bioactive compounds and antioxidant activity of fenugreek ( Trigonella foenum–graceum L.) and spinach ( Spinacia oleracea L.) leaves

Published:2016-02 Issue: Volume:33 Page:268-281
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Hussain Peerzada R.,Suradkar Prashant,Javaid Sadiya,Akram Heena,Parvez Sadaf

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Comparison of irradiated phytic acid and other antioxidants for antioxidant activity;Ahn;Food Chemistry,2004

2. Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia aleracea L.);Bergquist;Journal of the Science of Food and Agriculture,2006

3. Free radicals in velvet bean seeds (Mucunapruriens L. DC.) and their status after gamma irradiation and conventional processing;Bhat;LWT- Food Science and Technology,2007

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft und Technologie,1995

5. Analysis of phenolic compounds in Muscatel wines produced in Portugal;Bravo;Analytical Chemistry Acta,2006

Cited by 40 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. Nutritional value, phytochemical composition, and antioxidant potential of Iranian fenugreeks for food applications;Scientific Reports;2024-09-10

2. Seed Disinfection Treatments Minimized Microbial Load and Enhanced Nutritional Properties of Fenugreek Sprouts Which Alleviated Diabetes-Negative Disorders in Diabetic Rats;Nutrients;2024-08-10

3. Bioactive compounds and antioxidant activity in various parts of Morus alba L. Cv. ichinose: a comparative analysis;Discover Life;2024-07-30

4. Fermenting kale (Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors;Food Science & Nutrition;2024-05-06

5. Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts;Antioxidants;2024-05-01