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。Effect of Edible Coating on the Quality and Antioxidant Enzymatic Activity of Postharvest Sweet Cherry (Prunus avium L.) during Storage
Wenzhong Hu et al.
COATINGS (2022)
Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients
Kashif Ghafoor et al.
FOODS (2022)
Ultrasound-assisted extraction of highly nutritious date sugar from date palm (Phoenix dactylifera) fruit powder: Parametric optimization and kinetic modeling
Jawaher AlYammahi et al.
ULTRASONICS SONOCHEMISTRY (2022)
Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)
Adriana Ramona Memete et al.
AGRICULTURE-BASEL (2022)
Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage
Hayam M. Fathy et al.
FOODS (2022)
Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review
Giuseppina Adiletta et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
LC-MS/MS screening and identification of bioactive compounds in leaves, pulp and seed from Eugenia calycina Cambess
Nayara Macedo Peixoto Araujo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Edible Coating of Fruits and Vegetables Using Natural Gums: A Review
Fakhreddin Salehi
INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2020)
Ionic liquid associated with ultrasonic-assisted extraction: A new approach to obtain carotenoids from orange peel
Daniella C. Murador et al.
FOOD RESEARCH INTERNATIONAL (2019)
Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS
Henrique Silvano Arruda et al.
FOOD CHEMISTRY (2018)
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges
Samira Kharchoufi et al.
FOOD MICROBIOLOGY (2018)
Guar gum and ginseng extract coatings maintain the quality of sweet cherry
Feng Dong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging
Omer N. Alsawmahi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars
Fahad Al-Asmari et al.
FOOD CHEMISTRY (2017)
Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava
Sanchita Biswas Murmu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity
Joseph H. Y. Galani et al.
ANTIOXIDANTS (2017)
Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest
Jose A. Villa-Rodriguez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
Elsa Uribe et al.
FOOD CHEMISTRY (2014)
Protective effects of sweet orange (Citrus sinensis) peel and their bioactive compounds on oxidative stress
Zong-Tsi Chen et al.
FOOD CHEMISTRY (2012)
Characterization of the antioxidant properties of phenolic extracts from some citrus peels
G. Oboh et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Entrapment of commercially important invertase in silica particles at physiological pH and the effect of pH and temperature on enzyme activity
Akhilesh Rai et al.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2012)
PRODUCTION OF FRUCTOSE RICH SYRUPS USING INVERTASE FROM DATE PALM FRUITS
Nizar Chaira et al.
JOURNAL OF FOOD BIOCHEMISTRY (2011)
Antioxidant capacity, antioxidant compounds and antioxidant enzyme activities in five date cultivars during development and ripening
Mohamed A. Awad et al.
SCIENTIA HORTICULTURAE (2011)
Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake
Antonio Vega-Galvez et al.
BIORESOURCE TECHNOLOGY (2010)
Optimisation, characterisation and quantification of phenolic compounds in olive cake
Muhammad H. Alu'datt et al.
FOOD CHEMISTRY (2010)
Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method
Julian Londono-Londono et al.
FOOD CHEMISTRY (2010)
Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel
Yung-Sheng Huang et al.
FOOD CHEMISTRY (2010)
Development of a Phenol-Enriched Olive Oil with Phenolic Compounds from Olive Cake
Manua Suarez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran
Foroogh Biglari et al.
FOOD CHEMISTRY (2008)
Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel
Shiming Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Fatty acids, tocols, and carotenoids in pulp oil of three sea buckthorn species (Hippophae rhamnoides, H-salicifolia, and H-tibetana) grown in the Indian Himalayas
A. Ranjith et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
Nagendran Balasundram et al.
FOOD CHEMISTRY (2006)
Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman
M Al-Farsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
AI Martín García et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2003)
分享论文
