Water-soluble vitamins-Reference-Cited by-同舟云学术

Water-soluble vitamins

Published:2019 Issue: Volume: Page:241-266
ISSN:
Container-title:Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
language:
Short-container-title:

Author:

Mousavi Khaneghah Amin,Hashemi Seyed Mohammad Bagher,Ismail Es ,Gholamhosseinpour Aliakbar,Loizzo Monica Rosa,Giardinieri Alessandra,Pacetti Deborah,Pourmohammadi Kiana,Ferreira Daniela S.

Publisher

Elsevier

Reference131 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice;Aadil;Food Chemistry,2013

2. Combined effects of gamma irradiation and blanching process on acrylamide content in fried potato strips;Abboudi;International Journal of Food Properties,2016

3. Population reference intakes and micronutrient bioavailability: A European perspective;Aggett;The American Journal of Clinical Nutrition,2010

4. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT- Food Science and Technology,2008

5. The effect of delactosed whey permeate on phytochemical content of canned tomatoes;Ahmed;Food Chemistry,2012

Cited by 5 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. Riboflavin Cooking Losses and Bioaccessibility in Red Meats;Journal of Culinary Science & Technology;2023-10-23

2. Vitamin B12 and folate deficiencies, elevated homocysteine and their roles in the biochemical basis of neuropsychiatric diseases in children and adolescents: Case series, review and recommendations;2023-07-12

3. DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM;Latin American Applied Research - An international journal;2023-06-24

4. In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables;Food Chemistry;2023-01

5. Recent Advances in Water-Soluble Vitamins Delivery Systems Prepared by Mechanical Processes (Electrospinning and Spray-Drying Techniques) for Food and Nutraceuticals Applications—A Review;Foods;2022-04-27