A review of phytochemical composition and bio-active of Lycium barbarum fruit (Goji)

被引：0
|
作者：
Jiapaer, Rukeya [1 ]
Sun, Yujing [1 ]
Zhong, Liezhou [1 ]
Shen, Yan [1 ]
Ye, Xingqian [1 ]
机构：
[1] Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2013年 / 13卷 / 08期
关键词：
Fruits;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：161 / 172
相关论文
共 50 条
  • [41] GC-MS ANALYSIS OF BIO-ACTIVE COMPOUNDS IN METHANOLIC EXTRACT OF ZIZIPHUS MAURITIANA FRUIT
    Kushwaha, Pankaj
    Yadav, Shiv Shankar
    Singh, Vigyan
    Dwivedi, L. K.
    INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES AND RESEARCH, 2019, 10 (06): : 2911 - 2916
  • [42] High pressure extraction and its application in the extraction of bio-active compounds: A review
    Khan, Shafat A.
    Aslam, Rouf
    Makroo, Hilal A.
    JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (01)
  • [43] Yeast cell disruption strategies for recovery of intracellular bio-active compounds - A review
    Liu, Dan
    Ding, Lijun
    Sun, Jianxia
    Boussetta, Nadia
    Vorobiev, Eugene
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 36 : 181 - 192
  • [44] Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review
    Thakur, Priyanka
    Kumar, Krishan
    Dhaliwal, Harcharan Singh
    FOOD BIOSCIENCE, 2021, 42
  • [45] Sustainable encapsulation of bio-active agents and microorganisms in electrospun nanofibers: A comprehensive review
    Masillamani, Ahaz Kar Alankara
    Sabarinathan, Kuttalingam Gopalasubramanian
    Muthukrishnan, Gomathy
    Karunanandhan, Kumutha
    Mohan, Prasanthrajan
    Jagadeesh, Kannan
    Petchimuthu, Aishwarya
    PLANT SCIENCE TODAY, 2024, 11
  • [46] Bio-Active Pyridinium Salts: A Mini-Review on Properties and Selected Reactions
    Gunther, Andrzej
    Pelech, Robert
    MINI-REVIEWS IN ORGANIC CHEMISTRY, 2019, 16 (07) : 610 - 616
  • [47] Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage
    Zhang, Huaiyu
    Ma, Zhongmei
    Wang, Junjie
    Wang, Peng
    Lu, Danyou
    Deng, Shufang
    Lei, Haolin
    Gao, Yunfei
    Tao, Yuanyuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 140
  • [48] Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)
    Begum, Nabila
    Khan, Qudrat Ullah
    Liu, Leyna G.
    Li, Wenwen
    Liu, Dahai
    Ul Haq, Ijaz
    FRONTIERS IN NUTRITION, 2023, 10
  • [49] Review of Biomechanical Studies and Finite Element Modeling of Sternal Closure Using Bio-Active Adhesives
    Al-Abassi, Amatulraheem
    Papini, Marcello
    Towler, Mark
    BIOENGINEERING-BASEL, 2022, 9 (05):
  • [50] The nutritional and bio-active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review
    Chen, Ying-Ying
    Li, Ning-yang
    Guo, Xu
    Huang, Hai-jie
    Garcia-Oliveira, P.
    Sun, Jin-yue
    Zhang, Jian-dong
    Prieto, M. A.
    Guo, Zhi-qing
    Liu, Chao
    FOOD FRONTIERS, 2023, 4 (04): : 1606 - 1621
12345