Comparison of Antioxidant and Physiological Properties of Jerusalem Artichoke Leaves with Different Extraction Processes-Reference-Cited by-同舟云学术

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Comparison of Antioxidant and Physiological Properties of Jerusalem Artichoke Leaves with Different Extraction Processes

Published:2013-01-31 Issue:1 Volume:42 Page:68-75
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:

Kim Jae-Won,Kim Jong-Kyoun,Song In-Seong,Kwon Eun-Sung,Youn Kwang-Sup

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201306735655472.pdf

Reference34 articles.

1. Biorefinery Based on Weeds and Agricultural Residues

2. Evaluation of Safety of Inulin and Oligofructose as Dietary Fiber

3. Antioxidant Activity and Protective Effects of Extracts from Helianthus tuberosus L. Leaves on t-BHP Induced Oxidative Stress in Chang Cells

4. Free radical scavenging activities and bioactive substances of Jerusalem artichoke (Helianthus tuberosus L.) leaves

Cited by 18 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. Analysis of Changes in the Phytochemical Content of Tartary Buckwheat Flowers and Seeds during the Post-flowering Growth;Journal of The Korean Society of Grassland and Forage Science;2023-09-30

2. Saccharified and Fermented Helianthus tuberosus L. Beverage Attenuates High-Fat Diet-Inducible Metabolic Complications in C57BL/6 Mice;Journal of Medicinal Food;2023-02-01

3. Quality Characteristics and Antioxidant Activities of Rice Cookies Supplemented with Purple Jerusalem Artichoke Powder;The Korean Journal of Community Living Science;2022-11-30

4. Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea;Korean Journal of Food Preservation;2022-10

5. Antioxidant Activity and α-Glucosidase Inhibitory Activity of Red Kale (Brassica oleracea L. var. acephala) Extract according to the Extraction Methods Used;Journal of the Korean Society of Food Science and Nutrition;2022-08-31

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