Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan
- 29 August 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 98 (3), 529-538
- https://doi.org/10.1016/j.foodchem.2005.05.083
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Potential Chemopreventive Properties of Anthocyanin-Rich Aqueous Extracts from In Vitro Produced Tissue of Sweetpotato (Ipomoea batatas L.)Journal of Agricultural and Food Chemistry, 2003
- Involvement of Anthocyanins and other Phenolic Compounds in Radical‐Scavenging Activity of Purple‐Fleshed Sweet Potato CultivarsJournal of Food Science, 2002
- Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry ProductsJournal of Food Science, 2000
- A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicingFood Chemistry, 1999
- High tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh.Food Science and Technology International, Tokyo, 1998
- Reduction of Liver Injury Induced by Carbon Tetrachloride in Rats Administered Purple-Colored Sweetpotato Juice.Nippon Shokuhin Kagaku Kogaku Kaishi, 1997
- Evaluation of Antioxidant Activity of Vegetable Extracts and Determination of Some Active Compounds.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1994
- Antioxidants/antimutagens in foodCritical Reviews in Food Science and Nutrition, 1990
- A Kinetic Study of the Loss of Vitamin C, Color, and Firmness During Thermal Processing of Canned PeasJournal of Food Science, 1981
- EFFECT OF CULTIVAR, SIZE, STORAGE, AND COOKING METHOD ON CARBOHYDRATES AND SOME NUTRIENTS OF SWEET POTATOESJournal of Food Science, 1980