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。Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities
Muhammad Faisal Manzoor et al.
ULTRASONICS SONOCHEMISTRY (2021)
Probing the combined impact of pulsed electric field and ultra-sonication on the quality of spinach juice
Muhammad Faisal Manzoor et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Effects of different cooking techniques on bioactive contents of leafy vegetables
Arif Mehmood et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2020)
Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition
Alam Zeb et al.
FRONTIERS IN CHEMISTRY (2017)
A simple, sensitive HPLC-DAD method for simultaneous determination of carotenoids, chlorophylls and α-tocopherol in leafy vegetables
Alam Zeb
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Sea buckthorn seed oil protects against the oxidative stress produced by thermally oxidized lipids
Alam Zeb et al.
FOOD CHEMISTRY (2015)
Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
Fuh-Juin Kao et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2014)
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Teresa Mazzeo et al.
FOOD CHEMISTRY (2011)
Factors Influencing the Chemical Stability of Carotenoids in Foods
Caitlin S. Boon et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Enhanced bioaccessibility of beta-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing
Supriya Veda et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Evaluation of antioxidant potential in selected green leafy vegetables
B. Subhasree et al.
FOOD CHEMISTRY (2009)
Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
Bushra Sultana et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.)
SÅM Bergquist et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
N Turkmen et al.
FOOD CHEMISTRY (2005)
Chromatographic determination of changes in pigments in spinach (Spinacia oleracea L.) during processing
U Kidmose et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2005)
Total antioxidant activity and phenolic content in selected vegetables
A Ismail et al.
FOOD CHEMISTRY (2004)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Carotenoid composition of cooked green vegetables from restaurants
MC de Sá et al.
FOOD CHEMISTRY (2003)
Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method
E Hedrén et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2002)
Carotenoids and flavonoids in organically grown spinach (Spinacia oleracea L) genotypes after deep frozen storage
U Kidmose et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)