Statistics on the bioactive anthocyanin/proanthocyanin products in China online sales-Reference-Cited by-同舟云学术

Statistics on the bioactive anthocyanin/proanthocyanin products in China online sales

Published:2021-07-29 Issue:10 Volume:9 Page:5428-5434
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhang PeiAo¹,Li Yi¹²,Wang Tianyi¹,Cai Zixuan¹²,Cao Haiyan³,Zhang Huiying³,Cao Yubin⁴,Chen Bo³,Yang Dong¹²^ORCID

Affiliation:

1. Beijing Key Laboratory of Functional Food from Plant Resources College of Food Science & Nutritional Engineering China Agricultural University Beijing China

2. Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China

3. Wenir Nutrition High‐Tech Co., Ltd Yongfeng China

4. Jiangsu QingGu Foods Co., Ltd Xingdong Economic Development Zone Xinghua China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2500

Reference50 articles.

1. Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace

2. Optimization of Catechin and Proanthocyanidin Recovery from Grape Seeds Using Microwave-Assisted Extraction

3. Extraction of Proanthocyanidins from Chinese Wild Rice (Zizania latifolia) and Analyses of Structural Composition and Potential Bioactivities of Different Fractions

4. Anthocyanins as Antimicrobial Agents of Natural Plant Origin

5. Black chokeberry (Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Transcriptomic and metabolomic analyses reveal molecular and metabolic regulation of anthocyanin biosynthesis in three varieties of currant;Food Research International;2024-11

2. Identification of anthocyanins in deep colored berries and grains in China;Food Chemistry: X;2024-10

3. Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins;Molecules;2024-06-13

4. Bioavailability of Anthocyanins: Whole Foods versus Extracts;Nutrients;2024-05-07

5. Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications;International Journal of Food Science & Technology;2024-01-15