Author:
Xu Yanshun,Chen Yanping,Cao Yaqun,Xia Wenshui,Jiang Qixing
Funder
Zhejiang postdoctoral research projects merit
Collaborative innovation center of food safety and quality control in Jiangsu Province
Ningbo FOTILE Kitchen Ware Co., Ltd
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference52 articles.
1. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars;Barakat;Journal of Functional Foods,2014
2. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms;Barros;Journal of Agricultural and Food Chemistry,2007
3. Cooking methods and storage treatments of potato: Effects on carotenoids, antioxidant activity, and phenolics;Blessington;American Journal of Potato Research,2010
4. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling;Burgos;Journal of Food Composition and Analysis,2013
5. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes;Cai;Food Chemistry,2016
Cited by
28 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