Bioactive compounds of mango ( Mangifera indica ): a review of extraction technologies and chemical constituents-Reference-Cited by-同舟云学术

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Bioactive compounds of mango ( Mangifera indica ): a review of extraction technologies and chemical constituents

Published:2021-08-11 Issue:15 Volume:101 Page:6186-6192
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Quintana Somaris E¹^ORCID,Salas Stephanie¹,García‐Zapateiro Luis A¹^ORCID

Affiliation:

1. Research Group of Complex Fluid Engineering and Food Rheology University of Cartagena Cartagena Colombia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11455

Reference80 articles.

1. Mango(Mangifera indica L.), “The King of Fruits”—An Overview

2. Mango (Mangifera indica L.) by-products and their valuable components: A review

3. Metabolomic Dynamics Reveals Oxidative Stress in Spongy Tissue Disorder During Ripening of Mangifera indica L. Fruit

4. Agro-industrial potential of exotic fruit byproducts as a source of food additives

5. Utilization of mango waste: recovery of juice from waste pulp and peel;Beerh OP;J Food Sci Technol Mysore,1976

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2. Integrated Metabolomics and Proteomics Analysis Provides Insights into the Formation of Volatile Compounds in Three Different Polyembryonic Mango Cultivars;Journal of Agricultural and Food Chemistry;2024-08-29

3. Bioactive compounds extracted from patchouli via microwave-assisted hydrodistillation: A 36-year bibliometric and systematic review analysis;Phytomedicine Plus;2024-08

4. Mangiferin: A comprehensive review on its extraction, purification and uses in food systems;Advances in Colloid and Interface Science;2024-07

5. Computational analysis and expression profiling of two-component system (TCS) gene family members in mango (Mangifera indica) indicated their roles in stress response;Functional Plant Biology;2024-06-13

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