Influence of Cooking Methods on Antioxidant Activity of Vegetables
Author:
Publisher
Wiley
Subject
Food Science
Reference40 articles.
1. Influence of cooking process on phenolic marker compounds of vegetables;Andlauer;Int J Vitam Nutr Res,2003
2. Polyphenols in Mung bean (Vigna radiate, L. Wilczek): determination and removal;Barroga;J Agric Food Chem,1985
3. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.);Bunea;Food Chem,2008
4. Codex Alimentarius. 2006. Available from: http://www.codexalimentarius.net/web/index_en.jsp.
Cited by 216 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. Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic;Journal of Food Measurement and Characterization;2024-08-23
2. High-quality fruit and vegetable characterized by cardiometabolic biomarkers and its relation to major chronic disease risk: results from 3 prospective United States cohort studies;The American Journal of Clinical Nutrition;2024-08
3. From marine to fork: Effects of different cooking methods on the composition of sea lettuce;International Journal of Gastronomy and Food Science;2024-06
4. A new method based on melatonin-mediated seed germination to quickly remove pesticide residues and improve the nutritional quality of contaminated grains;PLOS ONE;2024-05-07
5. Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption;European Food Research and Technology;2024-03-14
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3