Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels

Published:2021-11-03 Issue:47 Volume:69 Page:14250-14258
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Akazawa Takashi¹²^ORCID,Itami Hikaru¹,Furumoto Toshio¹,Nozaki Chie¹,Koike Hiroyuki¹,Iritani Saika¹,Amimoto Naoyuki¹,Ogawa Masahiro¹^ORCID

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan

2. Department of Food Management, School of Food, Agricultural and Environmental Sciences, Miyagi University, Sendai, Miyagi 982-0215, Japan

Funder

Japan Society for the Promotion of Science

Ito Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04661

Reference31 articles.

1. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

2. Influence of Preservation on Polyphenol Content in Leaves of Olive Cultivars Grown in Kagawa Prefecture

3. Phenolic content and antioxidant activity of olive extracts

4. Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

5. Secoiridoid Type of Antiallergic Substances in Olive Waste Materials of Three Japanese Varieties of Olea europaea

Cited by 7 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. Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota;Antioxidants;2024-06-29

2. Covalent modification of soy protein isolates by hydroxytyrosol: Effects on structural and functional properties of adducts;LWT;2024-04

3. Heat -induced aggregation and gelation of egg white protein;J JPN SOC FOOD SCI;2024

4. Nutraceutical potential of olive pomace: insights from cell‐based and clinical studies;Journal of the Science of Food and Agriculture;2024-01-25

5. The physical properties of fish gelatin gel are enhanced by the cross‐linking activity of olive leaf water extract;International Journal of Food Science & Technology;2024-01-15

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3