Extraction and Use of Functional Plant Ingredients for the Development of Functional Foods-Reference-Cited by-同舟云学术

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Extraction and Use of Functional Plant Ingredients for the Development of Functional Foods

Published:2017 Issue: Volume: Page:275-306
ISSN:
Container-title:Ingredients Extraction by Physicochemical Methods in Food
language:
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Author:

Radrigán Rudi,Aqueveque Pedro,Ocampo Margarita

Publisher

Elsevier

Reference75 articles.

1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends Food Sci. Technol.,2001

2. Microwave extraction of active principles from medicinal plants;Alupului;UPB Sci. Bull. B,2012

3. Extraction of bioactive chemical compounds from the medicinal Asian plants by microware irradiation;Asghari;J. Med. Plant Res.,2011

4. Nano-and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chem. Soc. Rev.,2009

5. Solubilities of solids and liquids of low volatility in supercritical carbon dioxide;Bartle;J. Phys. Chem. Ref. Data,1991

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. Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour;Exploration of Foods and Foodomics;2023-10-31

2. The murta (Ugni molinae) and its beneficial health properties: Areview;Scientia Agropecuaria;2021-03-15

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