微波加热对食品中酚类物质的含量及抗氧化活性的影响

[1] Phenolic compounds and antioxidant activities of edible flowers from Thailand [J]. JOURNAL OF FUNCTIONAL FOODS, 2011, 3 (02) : 88 - 99

[2] Co(salen)/SBA-15 catalysed oxidation of a β-O-4 phenolic dimer under microwave irradiation [J]. CATALYSIS COMMUNICATIONS, 2011, 12 (11) : 993 - 995

[3] Extraction of antioxidant phenolic compounds from spent coffee grounds.[J].Solange I. Mussatto;Lina F. Ballesteros;Silvia Martins;José A. Teixeira.Separation and Purification Technology.2011,

[4] Phenol and phenolics from lignocellulosic biomass by catalytic microwave pyrolysis [J]. BIORESOURCE TECHNOLOGY, 2011, 102 (13) : 7004 - 7007

[5] Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (10) : 2238 - 2243

[6] Antioxidant capacities and total phenolic contents of 62 fruits [J]. FOOD CHEMISTRY, 2011, 129 (02) : 345 - 350

[7] Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity [J]. SEPARATION AND PURIFICATION TECHNOLOGY, 2010, 73 (03) : 371 - 376

[8] Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C [J]. FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) : 1455 - 1463

[9] Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins [J]. FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) : 1464 - 1469

[10] Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers [J]. MEAT SCIENCE, 2010, 86 (02) : 520 - 526

[1] Phenolic compounds and antioxidant activities of edible flowers from Thailand [J]. JOURNAL OF FUNCTIONAL FOODS, 2011, 3 (02) : 88 - 99

[2] Co(salen)/SBA-15 catalysed oxidation of a β-O-4 phenolic dimer under microwave irradiation [J]. CATALYSIS COMMUNICATIONS, 2011, 12 (11) : 993 - 995

[3] Extraction of antioxidant phenolic compounds from spent coffee grounds.[J].Solange I. Mussatto;Lina F. Ballesteros;Silvia Martins;José A. Teixeira.Separation and Purification Technology.2011,

[4] Phenol and phenolics from lignocellulosic biomass by catalytic microwave pyrolysis [J]. BIORESOURCE TECHNOLOGY, 2011, 102 (13) : 7004 - 7007

[5] Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (10) : 2238 - 2243

[6] Antioxidant capacities and total phenolic contents of 62 fruits [J]. FOOD CHEMISTRY, 2011, 129 (02) : 345 - 350

[7] Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity [J]. SEPARATION AND PURIFICATION TECHNOLOGY, 2010, 73 (03) : 371 - 376

[8] Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C [J]. FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) : 1455 - 1463

[9] Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins [J]. FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) : 1464 - 1469

[10] Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers [J]. MEAT SCIENCE, 2010, 86 (02) : 520 - 526