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Physicochemical properties, structure and biological activities of a novel low-molecular-weight hawthorn pectin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.10.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Mehmood A, Zhao L, Ishaq M, Safdar B, Wang C, Nadeem M. Optimization of total phenolic contents, antioxidant, and in-vitro xanthine oxidase inhibitory activity of sunflower head. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1504121] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Lei Zhao
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Muhammad Ishaq
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Chengtao Wang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
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