Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon-Reference-Cited by-同舟云学术

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Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

Published:2019-01-10 Issue:3 Volume:43 Page:e12760
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Albishi Tasahil¹,Banoub Joseph H.¹²,de Camargo Adriano Costa¹³^ORCID,Shahidi Fereidoon¹

Affiliation:

1. Department of Biochemistry; Memorial University of Newfoundland; St. John’s Newfoundland and Labrador Canada

2. Science Branch, Special Projects; Fisheries and Oceans Canada; St John’s Newfoundland and Labrador Canada

3. Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture; University of São Paulo; Piracicaba Brazil

Funder

Natural Sciences and Engineering Research Council of Canada

Saudi Arabia Cultural Bureau in London

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12760/fullpdf

Reference41 articles.

1. Antioxidative phenolic constituents of skins of onion varieties and their activities;Albishi;Journal of Functional Foods,2013a

2. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products;Albishi;Journal of Functional Foods,2013b

3. Comparison between free radical scavenging capacity and oxidative stability of nut oils;Arranz;Food Chemistry,2008

4. Antioxidant properties of phenolic lignin model compounds;Barclay;Journal of Wood Chemistry and Technology,1997

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