Physicochemical Properties and Antioxidant Capacities of Different Parts of Ginger (Zingiber officinale Roscoe)-Reference-Cited by-同舟云学术

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Physicochemical Properties and Antioxidant Capacities of Different Parts of Ginger (Zingiber officinale Roscoe)

Published:2014-09-30 Issue:9 Volume:43 Page:1369-1379
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:

Lee Hye-Ryun,Lee Jong-Hun,Park Cheol-Seong,Ra Kyung-Ran,Ha Jin-Sook,Cha Mi-Hyun,Kim Se-Na,Choi Youngmin,Hwang Jinbong,Nam Jin-Sik

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201429765168283.pdf

Reference38 articles.

1. Quality Characteristics of Ginger(Zingiber officinale Roscoe) as the Ripening Periods

2. The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent

Cited by 13 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. Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

2. Antimalarial potential, LC–MS secondary metabolite profiling and computational studies ofZingiber officinale;Journal of Biomolecular Structure and Dynamics;2023-04-28

3. Study on the reduction of heterocyclic amines by marinated natural materials in pork belly;Journal of Animal Science and Technology;2022-11

4. Development and Validation of a High-Performance Liquid Chromatography Method for Quality Assessment of Oriental Medicine, Dokhwalgisaeng-Tang;Applied Sciences;2021-08-25

5. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora);Journal of the Korean Society of Food Science and Nutrition;2021-07-31

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