Quantification and purification of procyanidin B1 from food byproducts-Reference-Cited by-同舟云学术

Quantification and purification of procyanidin B1 from food byproducts

Published:2022-10-27 Issue:11 Volume:87 Page:4905-4916
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ma Jian‐Nan¹²,Feng Xu¹,Shan Cheng‐Bin¹,Ma Yue¹,Lu Zhan‐Yuan³,Zhang De‐Jian¹,Ma Chao‐Mei¹^ORCID

Affiliation:

1. Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China

2. Department of Traditional Chinese Medicine Resources and Development, College of PharmacyInner Mongolia Medical University Hohhot China

3. Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16358

Reference41 articles.

1. Chemical composition, physicochemical properties and fatty acid profile of Tiger Nut (Cyperus esculentus L.) seed oil as affected by different preparation methods;Adel A. A. M.;International Food Research Journal,2015

2. Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

3. Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins

4. Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin

5. Research progress on the characteristics and development and utilization of Cyperus esculentus;Cao Z.;Journal of Northern Agriculture (Chinese),2022

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1. Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules;Critical Reviews in Food Science and Nutrition;2023-08-16