Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials-Reference-Cited by-同舟云学术

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Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials

Published:2022-08 Issue: Volume:80 Page:103096
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bui Thi Bao Chau,Kokawa Mito,Tran Thu Tra,Nosaki Shohei,Miura Kenji,Kitamura Yutaka

Funder

Japan Society for the Promotion of Science

Sapporo Bioscience Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Chemical composition of fennel seed extract and determination of fenchone in commercial formulations by GC–MS method;Alam;Journal of Food Science and Technology,2019

2. Green extraction methods for polyphenols from plant matrices and their byproducts: A review;Ameer;Comprehensive Reviews in Food Science and Food Safety,2017

3. Impact of micro wet milling process on pomegranate peel phenolics extraction using multi-response optimization;Amini;Journal of Food Measurement and Characterization,2021

4. Extraction of fennel (foeniculum vulgare) seeds: Process optimization and antioxidant capacity of the extracts;Angelov;Chemical and Biochemical Engineering Quarterly,2016

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

Cited by 3 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. Finite Element Analysis of the Structure and Working Principle of Solid-State Shear Milling (S3M) Equipment;Materials;2024-08-26

2. Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts;Food Chemistry;2024-04

3. Physical characteristics and flavor releases of spice pastes processed by micro wet milling;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-12-15

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