Design of Natural Food Antioxidant Ingredients through a Chemometric Approach-Reference-Cited by-同舟云学术

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Design of Natural Food Antioxidant Ingredients through a Chemometric Approach

Published:2010-01-27 Issue:2 Volume:58 Page:787-792
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mendiola Jose A.,Martín-Álvarez Pedro J.,Señoráns F. Javier,Reglero Guillermo,Capodicasa Alessandro,Nazzaro Filomena,Sada Alfonso,Cifuentes Alejandro,Ibáñez Elena

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901951z

Cited by 19 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. Compositional analysis of foods;Liquid Chromatography;2023

2. Propolis from the Monte Region in Argentina: A Potential Phytotherapic and Food Functional Ingredient;Metabolites;2021-01-28

3. Chemometrics: a complementary tool to guide the isolation of pharmacologically active natural products;Drug Discovery Today;2020-01

4. Brazilian green propolis extracts obtained by conventional processes and by processes at high pressure with supercritical carbon dioxide, ethanol and water;The Journal of Supercritical Fluids;2017-12

5. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid;Grasas y Aceites;2017-03-01

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