Optimization of microwave assisted extraction of simmondsins and polyphenols from Jojoba (Simmondsia chinensis) seed cake using Box-Behnken statistical design-Reference-Cited by-同舟云学术

Optimization of microwave assisted extraction of simmondsins and polyphenols from Jojoba (Simmondsia chinensis) seed cake using Box-Behnken statistical design

Published:2021-09 Issue: Volume:356 Page:129670
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feki Firas,Klisurova Daniela,Masmoudi Mohamed Ali,Choura Sirine,Denev Petko,Trendafilova Antoaneta,Chamkha Mohamed,Sayadi Sami

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Beneficial Effect of Jojoba Seed Extracts on Hyperglycemia-Induced Oxidative Stress in RINm5f Beta Cells;Belhadj;Nutrients,2018

4. Effect of genotype and environment on the concentration of simmondsin and its derivatives in jojoba seeds and foliage;Benzioni;Industrial Crops and Products,2005

5. Effect of antioxidant oxidation potential in the oxygen radical absorption capacity (ORAC) assay;Bisby;Food Chemistry,2008

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