Enzyme-Assisted Processing Increases Antimicrobial and Antioxidant Activity of Bilberry-Reference-Cited by-同舟云学术

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Enzyme-Assisted Processing Increases Antimicrobial and Antioxidant Activity of Bilberry

Published:2008-02 Issue:3 Volume:56 Page:681-688
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Puupponen-Pimiä Riitta,Nohynek Liisa,Ammann Sabine,Oksman-Caldentey Kirsi-Marja,Buchert Johanna

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072001h

Cited by 51 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. Innovative extraction technologies of bioactive compounds from plant by-products for textile colorants and antimicrobial agents;Biomass Conversion and Biorefinery;2023-09-01

2. Enzyme-treated chicory for cosmetics: application assessment and techno-economic analysis;AMB Express;2022-12-06

3. The anti-obesity effect of mulberry leaf (Mori Folium) extracts was increased by bioconversion with Pectinex;Scientific Reports;2022-11-27

4. Phytochemicals levels and biological activities in Hibiscus sabdariffa L. were enhanced using microbial fermentation;Industrial Crops and Products;2022-02

5. Phytochemical and pharmacological anti-diabetic properties of bilberries (Vaccinium myrtillus), recommendations for future studies;Primary Care Diabetes;2022-02

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