Phenolic compounds of sugar beet ( <i>Beta vulgaris</i> L.): Separation method, chemical characterization, and biological properties-Reference-Cited by-同舟云学术

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Phenolic compounds of sugar beet ( Beta vulgaris L.): Separation method, chemical characterization, and biological properties

Published:2022-09-13 Issue:12 Volume:10 Page:4238-4246
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Arjeh Edris¹,Khodaei Seyedeh Mahsa²,Barzegar Mohsen³,Pirsa Sajad¹,Karimi Sani Iraj¹^ORCID,Rahati Shiva⁴,Mohammadi Farzad⁵

Affiliation:

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

2. Faculty of Nutrition and Food Sciences Isfahan University of Medical Sciences Isfahan Iran

3. Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran

4. Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran

5. Afagh Higher Education Institute Urmia Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3017

Reference47 articles.

1. Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract

2. A comparative assessment of the cytotoxicity and nitric oxide reducing ability of resveratrol, pterostilbene and piceatannol in transformed and normal mouse macrophages

3. Extraction of phenolic compounds: A review

4. Optimization of extraction and characterization of physicochemical, structural, thermal, and antioxidant properties of mucilage from Hollyhock’s root: a functional heteropolysaccharide

5. Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio ( Pistacia vera L., variety Bronte) hulls

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