The effect of drying on the native tocopherol and phytosterol content ofSinapis albaL. seeds-Reference-Cited by-同舟云学术

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The effect of drying on the native tocopherol and phytosterol content ofSinapis albaL. seeds

Published:2019-11-04 Issue:1 Volume:100 Page:354-361
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gawrysiak‐Witulska Marzena¹^ORCID,Siger Aleksander²^ORCID,Rudzińska Magdalena¹,Bartkowiak‐Broda Iwona³

Affiliation:

1. Institute of Food TechnologyPoznań University of Life Sciences Poznań Poland

2. Department of Biochemistry and Food AnalysisPoznań University of Life Sciences Poznań Poland

3. The Plant Breeding and Acclimatization Institute (IHAR) – National Research Institute Poznań Poland

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10047

Reference34 articles.

1. The role of yield components in the management of yielding of some spring oilseed crops;Jankowski K;Oilseed Crops,2003

2. Floral nectaries and nectar production in brown mustard (Brassica juncea) and white mustard (Sinapis alba) (Brassicaceae)

3. Double low white mustard (Sinapis alba L.): alternative spring oilseed crop;Piętka T;Oilseed Crops,2004

4. 2006 Coboru Lista opisowa odmian.

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1. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity;Food Chemistry;2024-11

2. Phytochemical content of roasted seeds of three white mustard (Sinapis alba L.) varieties differing in their glucosinolate and erucic acid content;Industrial Crops and Products;2024-11

3. Pre-drying periods and temperatures to overcome dormancy of rice seeds of the cultivar IRGA 431 CL;Journal of Seed Science;2024

4. Three new compounds from the seeds of Sinapis alba L;Natural Product Research;2023-12-24

5. Bioactive Compounds of Mustard, its Role in Consumer Health and in the Development of Potential Functional Foods;Current Nutrition & Food Science;2023-11

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