Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods-Reference-Cited by-同舟云学术

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Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods

Published:2021-09 Issue: Volume:287 Page:110256
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Keskin Muharrem,Guclu Gamze,Sekerli Yunus Emre^ORCID,Soysal Yurtsever^ORCID,Selli Serkan,Kelebek Hasim

Publisher

Elsevier BV

Subject

Horticulture

Reference52 articles.

1. Method for the static headspace analysis of carrot volatiles;Alasalvar;Food Chem.,1999

2. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;J. Agric. Food Chem.,2001

3. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas;Algarra;Spain. J. Food Compos. Anal.,2014

4. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry;Arapitsas;Food Chem.,2008

5. Freeze-drying of plant-based foods;Bhatta;Foods,2020

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1. Comparative evaluation of tray and microwave drying of black carrot (Daucus carota L.): Effects on physicochemical, phytochemical and techno-functional properties;Journal of the Indian Chemical Society;2024-10

2. Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis;Heliyon;2024-08

3. The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages;Food Science & Nutrition;2024-06-24

4. A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot;Food Chemistry: X;2024-06

5. Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount;Food Science & Nutrition;2024-04-30

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