The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh‐cut yam-Reference-Cited by-同舟云学术

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The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh‐cut yam

Published:2021-11-13 Issue:1 Volume:57 Page:566-575
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Guo Shuang¹,Ma Yue²,Liang Hao³,Zhao Xiaoyan¹²^ORCID,Wang Dan¹²^ORCID

Affiliation:

1. College of Food Science Shenyang Agricultural University Shenyang Liaoning China

2. Institute of Agri‐food Processing and Nutrition Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs Beijing China

3. Longda Food Group Co. LTD Shandong China

Funder

Natural Science Foundation of Beijing Municipality

Beijing Academy of Agricultural and Forestry Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15452

Reference26 articles.

1. Curcumin, bisdemethoxycurcumin and dimethoxycurcumin complexed with cyclodextrins have structure specific effect on the paracellular integrity of lung epithelia in vitro

2. Effect of preharvest application of Hanseniaspora uvarum on postharvest diseases in strawberries

3. Highly conserved sequence of ClPKS11 encodes a novel polyketide synthase involved in curcumin biosynthesis in turmeric ( Curcuma longa L.)

4. Fresh cut yam stored under different temperatures

5. NADPH oxidase inhibitor, diphenyleneiodonium prevents necroptosis in HK-2 cells

Cited by 3 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. Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications;Trends in Food Science & Technology;2023-04

2. Regulation mechanism of sodium citrate on fresh-cut yam yellowing;Postharvest Biology and Technology;2022-09

3. Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism;Food Research International;2022-07

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