Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Cited by
17 articles.
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1. Assessing the impact of cold plasma rotational dynamics on ginger's total phenolic content, antioxidant activity, surface structure and color using response surface methodology;LWT;2024-09
2. Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa;Biocatalysis and Agricultural Biotechnology;2024-06
3. Antioxidant components of the three different varieties of Indonesian ginger essential oil: In vitro and computational studies;Food Chemistry Advances;2024-06
4. Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin;Current Research in Nutrition and Food Science Journal;2024-04-25
5. Proximate, total phenolic, carotenoid, antioxidant activity, color, and FTIR analysis of red ginger powders (Zingiber officinale var. Rubrum) through the evaporation-crystallization process;IOP Conference Series: Earth and Environmental Science;2024-04-01