Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar-Reference-Cited by-同舟云学术

Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar

Published:2017-05-18 Issue:21 Volume:65 Page:4289-4295
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Yongqiang¹,Rose Kenneth N.¹,DaSilva Nicholas A.¹,Johnson Shelby L.¹,Seeram Navindra P.¹^ORCID

Affiliation:

1. Bioactive Botanical Research Laboratory, Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, 7 Greenhouse Road, Kingston, Rhode Island 02881, United States

Funder

Agriculture and Agri-Food Canada

Federation of Quebec Maple Syrup Producers

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01969

Reference25 articles.

1. Davis, K. C.A sweet assault on slavery;http://www.huffingtonpost.com/kenneth-c-davis/maple-sugar-slavery_b_833972.html(accessed Feb 19, 2017) .

2. U.S. Department of Agriculture Economic Research Service. Sugar and SweetenersYearbook Tables; https://www.ers.usda.gov/data-products/sugar-and-sweeteners-yearbook-tables.aspx(accessed Feb 19, 2017) .

3. Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities

4. Maple Syrup Phytochemicals Include Lignans, Coumarins, a Stilbene, and Other Previously Unreported Antioxidant Phenolic Compounds

5. Further Investigation into Maple Syrup Yields 3 New Lignans, a New Phenylpropanoid, and 26 Other Phytochemicals

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