Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages e13646
Publisher
Wiley
Online
2018-04-23
DOI
10.1111/jfpp.13646
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Obesity, cardiovascular disease, and role of vitamin C on inflammation: a review of facts and underlying mechanisms
- (2017) Mohammed S. Ellulu INFLAMMOPHARMACOLOGY
- Analysis of Ascorbic Acid and Isoascorbic Acid in Orange and Guava Fruit Juices Distributed in Thailand by LC-IT-MS/MS
- (2015) Somchai Boonpangrak et al. Food Analytical Methods
- Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of Thai holy and sweet basils
- (2015) Yixiao Shen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of regular consumption of vitamin C-rich or polyphenol-rich apple juice on cardiometabolic markers in healthy adults: a randomized crossover trial
- (2014) Alberto Soriano-Maldonado et al. EUROPEAN JOURNAL OF NUTRITION
- Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage
- (2013) Ling Li et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Rosmarinic acid: new aspects
- (2013) Maike Petersen PHYTOCHEMISTRY REVIEWS
- Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
- (2012) I. Van Bree et al. FOOD CHEMISTRY
- Matrix-specific method validation for quantitative analysis of vitamin C in diverse foods
- (2012) Maria Teresa Tarrago-Trani et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitiveLactuca sativavar.capitata(L.) andEruca sativa(Mill.) stored as fresh-cut produce
- (2012) Marco Landi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Rosmarinic acid and its derivatives: biotechnology and applications
- (2011) Victor P. Bulgakov et al. CRITICAL REVIEWS IN BIOTECHNOLOGY
- Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars
- (2011) Eileen M. Kwee et al. FOOD CHEMISTRY
- Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage
- (2011) Rohan V. Tikekar et al. JOURNAL OF FOOD SCIENCE
- Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) leaves
- (2010) Phuong M. Nguyen et al. FOOD CHEMISTRY
- Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products
- (2010) Jungmin Lee Journal of Functional Foods
- Vitamin C Intake and the Risk of Gout in Men
- (2009) Hyon K. Choi et al. ARCHIVES OF INTERNAL MEDICINE
- Effect of rosmarinic acid on atopic dermatitis
- (2009) Jongsung LEE et al. JOURNAL OF DERMATOLOGY
- ANTIOXIDANT PROPERTIES OFO. ONITES,T. VULGARISANDO. BASILICUMSPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT
- (2009) V. LAGOURI et al. JOURNAL OF FOOD LIPIDS
- Chicoric acid found in basil (Ocimum basilicum L.) leaves
- (2008) Jungmin Lee et al. FOOD CHEMISTRY
- Relationship between antioxidant properties and chemical composition of some Thai plants
- (2007) Pitchaon Maisuthisakul et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now