Author:
REN Huifeng,JIA Huijuan,SUZUKI Haruka,NAGAE Yusaku,ENDO Hideaki
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference39 articles.
1. Aga, M., Iwaki, K., Ueda, Y., Ushio, S., Masaki, N., Fukuda, S., Kimoto, T., Ikeda, M. and Kurimoto, M. (2001). Preventive effect of Coriandrum sativum (Chinese parsley) on localized lead deposition in ICR mice. J. Ethnopharmacol., 77, 203-208.
2. Bajpai, M., Mishra, A. and Prakash, D. (2005). Antioxidant and free radical scavenging activities of some leafy vegetables. Int. J. Food Sci. Nutr., 56, 473-481.
3. Cortés-Eslava, J., Gómez-Arroyo, S., Villalobos-Pietrini, R. and Espinosa-Aguirre, J.J. (2001). Metabolic activation of three arylamines and two organophosphorus insecticides by coriander (Coriandrum sativum) a common edible vegetable. Toxicol. Lett., 125, 39-49.
4. Daly, T., Jiwan, M.A., O’Brein, M. and Aherne, S.A. (2010). Carotenoid content of commonly consumed herbs and assessment of their bioaccessibility using an in vitro digestion model. Plant Foods Hum. Nutr., 65(2), 164-169.
5. de Almeida Melo, E., Filho, J.M. and Guerra, N.B. (2005). Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.). Lebensmittel-Wissenschaft & Technologie, 38, 15-19.