Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle ( Myrtus communis L.) fruits-Reference-Cited by-同舟云学术

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle ( Myrtus communis L.) fruits

Published:2021-02-04 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Alkaltham Mohammed Saeed¹^ORCID,Salamatullah Ahmad Mohammad¹^ORCID,Özcan Mehmet Musa²^ORCID,Uslu Nurhan²^ORCID,Hayat Khizar¹^ORCID,Mohamed Ahmed Isam A.¹^ORCID

Affiliation:

1. Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering Faculty of Agriculture Selçuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15308

Reference23 articles.

1. Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower

2. Total phenolic content and antioxidant properties of various extracts of myrtle (Myrtus communis L.) berries;Aksay S.;Çukurova Journal of Agricultural and Food Sciences,2016

3. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L.

4. Review of Pharmacological Effects ofMyrtus communisL. and its Active Constituents

5. Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

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1. Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods;Food Production, Processing and Nutrition;2024-05-04

2. Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer;Journal of Food Quality;2023-09-20

3. Determination of Biochemical Contents of Myrtle (Myrtus Communis L.) Fruits at Different Maturity Levels;Erwerbs-Obstbau;2023-08-28

4. Assessment of antioxidant and enzyme inhibition properties of Myrtus communis L. leaves;International Journal of Secondary Metabolite;2023-06-16

5. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review;Journal of Food Composition and Analysis;2022-06