Related references
Note: Only part of the references are listed.Potato Glycoalkaloids: occurrence, biological activities and extraction for biovalorisation - a review
Noureddine Benkeblia
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Proximate and phenolic composition of selected native Australian food plants
Collise Njume et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Incorporation of yellow onion peel extract into the funoran-based biodegradable films as an antioxidant packaging material
Ahreum Ju et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting
Hua-Min Liu et al.
JOURNAL OF OLEO SCIENCE (2020)
Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
Khizar Hayat et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Antimicrobial potential of pomegranate peel: a review
Balwinder Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions
F. Ren et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders
Djiogue Manejo Josiane Edith et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepa L.)
Feiyue Ren et al.
DRYING TECHNOLOGY (2018)
Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium
Marianna Lenkova et al.
JOURNAL OF CENTRAL EUROPEAN AGRICULTURE (2016)
Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
Kavita Sharma et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2015)
Production and optimization through elicitation of carotenoid pigments in the in vitro cultures of Cleome rosea Vahl (Cleomaceae)
Adriana Silva da Rocha et al.
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY (2015)
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat
M. Siddiq et al.
FOOD CHEMISTRY (2013)
Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations
U. Tiwari et al.
FOOD RESEARCH INTERNATIONAL (2013)
Phenolic profile, antioxidant, anti-inflammatory and cytotoxic activities of small yellow onion (Allium flavum L. subsp flavum, Alliaceae)
Natasa Simin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Drying characteristics of sweet cherry
Ibrahim Doymaz et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Effect of drying method on the antioxidant capacity of six Lamiaceae herbs
M. B. Hossain et al.
FOOD CHEMISTRY (2010)
Study the effect of sun, oven and microwave drying on quality of onion slices
Derya Arslan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity
Khizar Hayat et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2010)
Influence of Cooking Methods on Antioxidant Activity of Vegetables
A. M. Jimenez-Monreal et al.
JOURNAL OF FOOD SCIENCE (2009)
Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes
Shelly Hogan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Comparative study of antioxidant properties of wild growing and cultivated Allium species
D. Stajner et al.
PHYTOTHERAPY RESEARCH (2008)
Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract
Guihua Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Suitability of thin layer models for infrared-hot air-drying of onion slices
DGP Kumar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Mathematical modeling of infrared radiation thin layer drying of onion slices
GP Sharma et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effects of production and processing factors on major fruit and vegetable antioxidants
W Kalt
JOURNAL OF FOOD SCIENCE (2005)
Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars
KM Yoo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity
AM Nuutila et al.
FOOD CHEMISTRY (2003)
Moisture sorption studies on onion powder
S Debnath et al.
FOOD CHEMISTRY (2002)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Biomarkers for exposure to dietary flavonoids: a review of the current evidence for identification of quercetin glycosides in plasma
AJ Day et al.
BRITISH JOURNAL OF NUTRITION (2001)
Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis):: Effect on flavonol content and antioxidant status
DP Makris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
