相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species
E. W. C. Chan et al.
FOOD CHEMISTRY (2009)
Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing
Shahrokh Khanizadeh et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Production of antioxidant high dietary fiber powder from carrot peels
Prawta Chantaro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars
Pavlina D. Drogoudi et al.
SCIENTIA HORTICULTURAE (2008)
Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds. Cultivar and year implication
Barbara Lata et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Relationship between apple peel and the whole fruit antioxidant content: Year and cultivar variation
Barbara Lata
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
C. K. Pua et al.
JOURNAL OF FOOD ENGINEERING (2007)
Factors affecting instant properties of powdered cocoa beverages
T. A. Shittu et al.
FOOD CHEMISTRY (2007)
Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
Ching-Hui Chang et al.
JOURNAL OF FOOD ENGINEERING (2006)
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.)
Vlatka Mrkic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Seed treatments affect functional and antinutritional properties of amaranth flours
Tamer H. Gamel et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
F Figuerola et al.
FOOD CHEMISTRY (2005)
Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits
TM Rababah et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product
NL Akissoe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
TM Kyi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Polyphenoloxidase activity of minimally processed 'Jonagored' apples (Malus domestica)
AMCN Rocha et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2005)
Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets
M Leontowicz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Apple peels as a value-added food ingredient
KL Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Antioxidant activity of apple peels
K Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
On the thermal inertia of the wall of a drum dryer under a cyclic steady state operation
M Kostoglou et al.
JOURNAL OF FOOD ENGINEERING (2003)
Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
R Puuponen-Pimia et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Comparative content of some phytochemicals in Spanish apples, peaches and pears
S Gorinstein et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored' apple
AMCN Rocha et al.
FOOD CONTROL (2001)
Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples
S Gorinstein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)