Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Published:2019-12-31 Issue:4 Volume:24 Page:468-477
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:pnf

Author:

Ajatta Mary A.,Akinola Stephen A.,Otolowo Dupe T.,Awolu Olugbenga O.,Omoba Olufumilayo S.,Osundahunsi Oluwatooyin F.

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Cited by 10 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. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity;Food Chemistry;2024-11

2. Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro;Scientific Reports;2024-09-11

3. Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes;Molecules;2023-10-24

4. EFFECT OF MOISTURE CONTENTS AND COMPRESSION AXES ON SOME PHYSICAL AND MECHANICAL PROPERTIES OF DIOCLEA REFLEXA SEED;Journal of Applied Life Sciences and Environment;2023-01-30

5. Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design;Food and Bioprocess Technology;2023-01-14

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