Evaluating Antioxidative Activity of the Peel of Cucurbita Pepo Cultivated In Two Areas of Mazandaran, Iran-Reference-Cited by-同舟云学术

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Evaluating Antioxidative Activity of the Peel of Cucurbita Pepo Cultivated In Two Areas of Mazandaran, Iran

Published:2017-09-22 Issue:4 Volume:13 Page:
ISSN:1573-4013
Container-title:Current Nutrition & Food Science
language:en
Short-container-title:CNF

Author:

Tavakoli Javad¹,Rashidi Mohammad Javad²,Bagher Hashemi Seyed Mohammad³

Affiliation:

1. Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran

2. Department of Food and Drug, Mazandaran University of Medical Science, Sari, Iran

3. Faculty of Agriculture, Department of Food Science and Technology, Fasa University, Fasa, Fars, Iran

Publisher

Bentham Science Publishers Ltd.

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

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2. Extraction of phenol compound from Mentha piperita by ultrasonic waves based on a response surface methodology;Food Science & Nutrition;2021-07-19

3. Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration;Journal of Food Measurement and Characterization;2021-02-15

4. Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil;Journal of Food Science and Technology;2020-07-09

5. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters;Journal of Food Science and Technology;2019-08-10

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