Sources of plant extracts-Reference-Cited by-同舟云学术

Sources of plant extracts

Published:2022 Issue: Volume: Page:1-22
ISSN:
Container-title:Plant Extracts: Applications in the Food Industry
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Author:

Mir Shabir Ahmad,Shah Manzoor Ahmad,Manickavasagan Annamalai

Publisher

Elsevier

Reference117 articles.

1. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage;Akarpat;Journal of Food Processing and Preservation,2008

2. Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract;Akhtar;Carbohydrate Polymers,2012

3. Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties;Albuquerque;Food Chemistry,2020

4. Production of functional sausage using pomegranate peel and pistachio green hull extracts as natural preservatives;Aliyari;Journal of Agricultural Science and Technology,2020

5. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract;Al-Juhaimi;Meat Science,2020

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3. Investigation of the nephroprotective activity of Moringa peregrina leaves aqueous extract in mice;Pharmacia;2022-12-21