Antioxidant abilities and physiological properties ofdried Haw extracts prepared using different drying methods

Author:

Nam San,Kwon Yu-ri,Chung Hun-Sik,Youn Kwang-SupORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference33 articles.

1. Chon JW Park SJ Han JH Park SH 2005 Study of Crataegi fructus for medicinal foods applications-nutrition composition and scheme for foods. Korean J Oriental Physiology Pathology 19 1220 1224

2. Kim JS Lee GD Kwon JH Yoon HS 1993 Identification of phenolic antioxidative components in Crataegus pinnatifida BUNGE. J Korean Agric Chem Soc 36 154 157

3. Liu P Yang B Kallio H 2010 Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high performance liquid chromatography-electrospray ionization mass spectrometry. Food Chem 121 1188 1197 10.1016/j.foodchem.2010.02.002

4. Ryu HY Ahn SM Kim JS Jung IC Sohn HY 2010 Antimicrobial activity of fruit of Crataegus pinnatifida BUNGE against multidrug resistant pathogenic Pseudomonas aeruginosa and Candida sp. Korean J Microbiol Biotechnol 38 77 83

5. Kwon SH Kim JB 2010 Effects of Crataegii Fructuson the diet-induced hyperlipidemia in rats. Korean J Oriental Physiology Pathology 24 67 73

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