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。Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction
A. Mena-Garcia et al.
JOURNAL OF CHROMATOGRAPHY A (2020)
Chlorogenic acid inhibits esophageal squamous cell carcinoma growth in vitro and in vivo by downregulating the expression of BMI1 and SOX2
Zhan Yun et al.
BIOMEDICINE & PHARMACOTHERAPY (2020)
Valorization, extraction optimization and technology advancements of artichoke biowastes: Food and non-food applications
Ahmed Zayed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Artichoke Waste as a Source of Phenolic Antioxidants and Bioenergy
Roberto Lavecchia et al.
WASTE AND BIOMASS VALORIZATION (2019)
Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.)
Alina-Ioana Gostin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Phenolic Composition of Artichoke Waste and Its Antioxidant Capacity on Differentiated Caco-2 Cells
Nerea Jimenez-Moreno et al.
NUTRIENTS (2019)
Nutritional value and chemical composition of Greek artichoke genotypes
Spyridon A. Petropoulos et al.
FOOD CHEMISTRY (2018)
Astragalin: A Bioactive Phytochemical with Potential Therapeutic Activities
Ammara Riaz et al.
ADVANCES IN PHARMACOLOGICAL SCIENCES (2018)
ntioxidant activity of Cynara scolymus L. and Cynara cardunculus L. extracts obtained by different extraction techniques
Eleni Kollia et al.
NATURAL PRODUCT RESEARCH (2017)
Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agents
Mariarosa Maietta et al.
FOOD RESEARCH INTERNATIONAL (2017)
Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere
Nuria Garcia-Martinez et al.
JOURNAL OF FOOD PROTECTION (2017)
Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction
Rudy Alvarez et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)
Reuse potential of artichoke (Cynara scolimus L.) waste for the recovery of phenolic compounds and bioenergy
Antonio Zuorro et al.
JOURNAL OF CLEANER PRODUCTION (2016)
Ultrasound assisted extraction and nanofiltration of phenolic compounds from artichoke solid wastes
Renata S. Rabelo et al.
JOURNAL OF FOOD ENGINEERING (2016)
Pharmacological Studies of Artichoke Leaf Extract and Their Health Benefits
Maryem Ben Salem et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Globe artichoke leaves and floral stems as a source of bioactive compounds
Gaetano Pandino et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species
Eliseu Rodrigues et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Polyphenol profile and content in wild and cultivated Cynara cardunculus L.
Gaetano Pandino et al.
Italian Journal of Agronomy (2012)
Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked
M. Lutz et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Globe artichoke: A functional food and source of nutraceutical ingredients
Vincenzo Lattanzio et al.
JOURNAL OF FUNCTIONAL FOODS (2009)
Characterization and quantification of anthocyanins in selected artichoke (Cynara scolymus L.) cultivars by HPLC-DAD-ESI-MSn
K Schütz et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2006)
Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus L.)
D López-Molina et al.
PHYTOCHEMISTRY (2005)
Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics
R Llorach et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
