Influence of thermal processing on the quality of hawthorn: Quality markers of heat‐processed hawthorn-Reference-Cited by-同舟云学术

Influence of thermal processing on the quality of hawthorn: Quality markers of heat‐processed hawthorn

Published:2022-08-15 Issue:19 Volume:45 Page:3774-3785
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J of Separation Science

Author:

Guo Wenyan¹,Bai Jing²,Zhang Qingning¹,Duan Kunfeng³,Zhang Panpan¹,Zhang Jianghua⁴,Zhao Jing¹,Zhang Wei¹,Kong Dezhi¹^ORCID

Affiliation:

1. Department of Pharmacology of Chinese Materia Medica, School of Chinese Integrative Medicine Hebei Medical University Shijiazhuang 050017 P. R. China

2. Department of Pharmacy The Fourth Hospital of Hebei Medical University Shijiazhuang 050019 P. R. China

3. Department of Pharmacy The Third Hospital of Hebei Medical University Shijiazhuang 050051 P. R. China

4. School of Chinese Integrative Medicine Hebei Medical University Shijiazhuang 050031 P. R. China

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jssc.202200222

Reference47 articles.

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2. Phytochemical and Pharmacological Activity Profile of Crataegus oxyacantha L. (Hawthorn) ‐ a Cardiotonic Herb;Orhan IE;Curr Med Chem,2018

3. Transcriptome Analysis and Ultrastructure Observation Reveal that Hawthorn Fruit Softening Is due to Cellulose/Hemicellulose Degradation

4. The phytochemical hyperforin triggers thermogenesis in adipose tissue via a Dlat-AMPK signaling axis to curb obesity

5. Fruits for Prevention and Treatment of Cardiovascular Diseases

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