Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD-Reference-Cited by-同舟云学术

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Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD

Published:2021-04-27 Issue:8 Volume:56 Page:4091-4097
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kalogiouri Natasa P.¹²,Kokokiris Lambros E.²^ORCID,Doulgeraki Stephania²,Papadopoulos Athanasios²,Samanidou Victoria F.¹

Affiliation:

1. Laboratory of Analytical Chemistry Department of Chemistry Aristotle University of Thessaloniki Thessaloniki54124Greece

2. Laboratory of Chemical Biology Department of Nutritional Sciences and Dietetics International Hellenic University Sindos Thessaloniki57400Greece

Funder

European Commission

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15034

Reference36 articles.

1. Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation

2. The health benefits of three Hedgenettle herbal teas (Stachys byzantina, Stachys inflata, and Stachys lavandulifolia) - profiling phenolic and antioxidant activities

3. Hydrosols: Biological activity and potential as antimicrobials for food applications

4. Interactions between Anthocyanins and Aroma Substances in a Model System. Effect on the Flavor of Grape-Derived Beverages

5. Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

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. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications;Critical Reviews in Analytical Chemistry;2024-04-22

2. Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives;Food Research International;2023-11

3. Highly photoluminescent nitrogen-doped carbon quantum dots as a green fluorescence probe for determination of myricetin;Food Chemistry;2023-08

4. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review;Antioxidants;2023-01-21

5. Single and combined hydrodistillation techniques of microwave and ultrasound for extracting bio-functional hydrosols from Iranian Eryngium caucasicum Trautv;Chemical Papers;2022-09-26

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