EVALUATION OF SPICES AND OLEORESINS VII. GAS CHROMATOGRAPHIC EXAMINATION OF GINGEROL, SHOGAOL AND RELATED COMPOUNDS IN GINGER-Reference-Cited by-同舟云学术

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EVALUATION OF SPICES AND OLEORESINS VII. GAS CHROMATOGRAPHIC EXAMINATION OF GINGEROL, SHOGAOL AND RELATED COMPOUNDS IN GINGER

Published:1979-03 Issue:1 Volume:2 Page:41-54
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

RAGHUVEER K. G.,GOVINDARAJAN V. S.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1979.tb00657.x/fullpdf

Reference9 articles.

1. Natural pungent compounds

2. A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe)

Cited by 19 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. Quality Profiling of Major Spices;Handbook of Spices in India: 75 Years of Research and Development;2023-10-11

2. Measurement of Gingerols and 6-shogaol in Ginger Using Near-Infrared Spectroscopy;Sense the Real Change: Proceedings of the 20th International Conference on Near Infrared Spectroscopy;2022

3. Quantitative profiling of gingerol and its derivatives in Australian ginger;Journal of Food Composition and Analysis;2021-12

4. Development and Validation of a 96-Well Microplate Assay for the Measurement of Total Phenolic Content in Ginger Extracts;Food Analytical Methods;2021-09-22

5. Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments;Journal of Food Engineering;2008-01

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