Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation-Reference-Cited by-同舟云学术

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Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation

Published:2007-06-30 Issue:6 Volume:36 Page:683-688
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Cha Hwan-Soo,Youn Aye-Ree,Park Pill-Jae,Choi Heh-Ran,Kim Byeong-Sam

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200721138235000.pdf

Reference12 articles.

1. Activity of Polyphenolic Crude Extracts as Scavangers of Superoxide Radicals and Inhibitors of Xanthine Oxidase

2. Oxygen-Derived Free Radicals and the Prevention of Duodenal Ulcer Relapse: A New Approach

3. Lipid peroxide level in plasma of diabetic patients

4. New perspectives on the biochemistry of superoxide anion and the efficiency of superoxide dismutases

5. Antioxidant Activity of Caffeic Acid and Dihydrocaffeic Acid in Lard and Human Low-Density Lipoprotein

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. Antioxidant and anti-inflammatory effects of seed ethanol extracts of Rubus coreanus miquel;Journal of Plant Biotechnology;2022-06-30

2. Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit;Foods;2020-05-26

3. Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus;Korean Journal of Food Preservation;2019-06-30

4. The effect of aluminum coating to corrugated packaging on quality characteristics of paprika during storage;Korean Journal of Food Preservation;2017-12

5. Physicochemical Characteristics and Antioxidant Activities of Mulberries by Greenhouse and Open Field Cultivation in Maturation Degrees;Journal of the Korean Society of Food Science and Nutrition;2015-10-31

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