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CNKI期刊论文0611(1)
知网期刊论文(572)
在“
Elsevier电子期刊
”中,
命中:
15
条,耗时:0.016992 秒
在所有数据库中总计命中:
1,054
条
1.
Functional
tea
from a Brazilian berry: Overview of the bioactives compounds
作者:
Juliana Kelly da Silva
a
;
Â
;
ngela Giovana Batista
a
;
Cinthia Baú
;
Betim Cazarin
a
;
Ana Paula Dioní
;
sio
b
;
Edy Sousa de Brito
b
;
Aline Telles Biasoto Marques
c
;
Má
;
rio Roberto Maró
;
stica Junior
a
;
mario@fea.unicamp.br
关键词:
Myrtaceae
;
Byproduct
;
Tea
;
Beverage
;
Phenolic compounds
刊名:LWT - Food Science and Technology
出版年:2017
2.
Camellia sinensis
fruit
peel
extract inhibits angiogenesis and ameliorates obesity induced by high-fat diet in rats
作者:
Narendra Chaudhary
a
;
1
;
Jyoti Bhardwaj
a
;
1
;
Hyo Jin Seo
a
;
Min Yong Kim
b
;
d
;
Tai Sun Shin
c
;
d
;
Jong Deog Kim
a
;
d
;
pasteur@chonnam.ac.kr" class="auth_mail
关键词:
Anti-angiogenesis
;
Anti-hyperlipidemic
;
Green
tea
;
Leptin
;
White adipose tissue
刊名:Journal of Functional Foods
出版年:March, 2014
3.
Studies on bioactivities of
tea
(Camellia sinensis L.)
fruit
peel
extracts: Antioxidant activity and inhibitory potential against ¦Á-glucosidase and ¦Á-amylase in vitro
作者:
Yuefei Wang
;
Shuangru Huang
;
Shuhong Shao
;
Lisheng Qian
;
Ping Xu
;
zdxp@zju.edu.cn
关键词:
Tea
fruit
peel
;
Extraction
;
Antioxidant activity
;
Inhibition
;
¦Á-Glucosidase
;
¦Á-Amylase
刊名:Industrial Crops and Products
出版年:2012
4.
The effect of
fruit
processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content
作者:
Massimiliano Rinaldi
;
Augusta Caligiani
;
augusta.caligiani@unipr.it
;
Rossana Borgese
;
Gerardo Palla
;
Davide Barbanti
;
Roberto Massini
关键词:
Pomegranate juice
;
Processing
;
Clarification
;
Pectinase
;
Polyphenols
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
5.
Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)
作者:
Li-Wen Peng
a
;
Ming-Jen Sheu
b
;
Li-Yun Lin
c
;
Chun-Ta Wu
d
;
Hsiu-Mei Chiang
e
;
Wen-Hsin Lin
f
;
Meng-Chieh Lee
g
;
Hsin-Chun Chen
e
;
d91628004@ntu.edu.tw
关键词:
Essential oil
;
Kumquat
;
Fortunella margarita Swingle
;
Limonene
刊名:Food Chemistry
出版年:2013
6.
Total phenolic content and antioxidant capacity of extracts obtained from six important
fruit
residues
作者:
Neha Babbar
a
;
Harinder Singh Oberoi
;
a
;
hari_manu@yahoo.com
;
Dewinder Singh Uppal
a
;
Ramabhau Tumadu Patil
a
关键词:
Antioxidant activity
;
DPPH assay
;
Fruit
residues
;
Reducing power
;
TEA
C
;
TPC
刊名:Food Research International
出版年:2011
7.
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.)
peel
, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MS
n
作者:
Ulrike A. Fischer
a
;
Reinhold Carle
a
;
Dietmar R. Kammerer
;
a
;
Dietmar.Kammerer@uni-hohenheim.de
关键词:
Pomegranate
;
Phenolic compounds
;
Gallotannins
;
Ellagitannins
;
Antioxidant capacity
;
Phenolic acids
刊名:Food Chemistry
出版年:2011
8.
Investigation of
fruit
peel
extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines
作者:
Ruttiros Khonkarn
;
Siriporn Okonogi
;
Chadarat Ampasavate
;
Songyot Anuchapreeda
关键词:
Cytotoxicity
;
Human cell lines
;
Antioxidant
;
Rambutan
;
Coconut
;
Mangosteen
刊名:Food and Chemical Toxicology
出版年:2010
9.
Antioxidative and anti-inflammatory properties of Citrus sulcata extracts
作者:
Ai-Yih Wang
;
Ming-Yi Zhou
;
Wen-Chieh Lin
关键词:
Citrus sulcata
;
Antioxidants
;
Anti-inflammation
刊名:Food Chemistry
出版年:2011
10.
Comparison of antioxidant capacities and cytotoxicities of certain
fruit
peel
s
作者:
Siriporn Okonogi
;
Chadarat Duangrat
;
Songyot Anuchpreeda
;
Suganya Tachakittirungrod
;
Sombat Chowwanapoonpohn
关键词:
Pomegranate
;
Rambutan
;
Mangosteen
;
Antioxidant
;
Cytotoxicity
;
ABTS
;
DPPH
;
Caco-2
;
PBMC
刊名:Food Chemistry
出版年:2007
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