Research Article

Citations for "Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)"

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Abdulla, G., G.A. El-Shourbagy and M.Z. Sitohy, 2014. Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips. Am. J. Food Technol., 9: 39-48.
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Abe, S.S., Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda, 2011. High-pressure and heat pretreatment effects on rehydration and quality of sweet potato. Am. J. Food Technol., 6: 63-71.
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Everette, J.D. and S. Islam, 2012. Effect of extraction procedures, genotypes and screening methods to measure the antioxidant potential and phenolic content of orange-fleshed sweetpotatoes (Ipomoea batatas L.). Am. J. Food Technol., 7: 50-61.
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Inocent, G., D.M. Adelaide, E.L. Gisele, M.O.R. Solange, E.A. Richard and F. Elie, 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the beta-carotene and vitamin c contents of plantain and sweet potato. Am. J. Food Technol., 6: 994-1001.
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Omotosho, O.E., R. Garuba, F. Ayoade, A.H. Adebayo, O.E. Adedipe and S.N. Chinedu, 2016. Effects of deep-fat frying using canola oil, soya oil and vegetable oil on the proximate, vitamins and mineral contents of unripe plantain (Musa × paradisiaca). J. Applied Sci., 16: 103-107.
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Prasong, S., 2011. Screening of antioxidant activity of some Samia ricini (Eri) silks: Comparison with Bombyx mori. J. Biol. Sci., 11: 336-339.
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Singh, N.J. and R.K. Pandey, 2011. Rehydration characteristics and structural changes of sweet potato cubes after dehydration. Am. J. Food Technol., 6: 709-716.
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Citations in impact factor journal as recorded by Crossref logo

Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour
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Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees
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Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato
LWT - Food Science and Technology Vol. 43, Issue 9, 1307, 2010

Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review
Trends in Food Science & Technology

Optimisation of drying conditions for the extraction of β-carotene, phenolic and ascorbic acid content from yellow-fleshed sweet potato using response surface methodology : Optimisation of antioxidant activities from yellow-fleshed sweet potato
International Journal of Food Science & Technology Vol. 46, Issue 7, 1356, 2011

Effects of moist-heat treatments on color improvement, physicochemical, antioxidant, and resistant starch properties of drum-dried purple sweet potato powder
Journal of Food Process Engineering

Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology
International Journal of Food Sciences and Nutrition Vol. 62, Issue 1, 91, 2011

Citation to this article as recorded by Crossref logo

Processability and physical-functional properties of purple sweet potato powder as influenced by explosion puffing drying
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Influence of fermentation and germination on some bioactive components of selected lesser legumes indigenous to Nigeria
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Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours
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Functional fabric treatment using tannic acid and extract from purple-fleshed sweet potato
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Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials
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Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes
International Journal of Food Engineering Vol. 15, Issue 8, , 2019

Biện pháp tiền xử lý và tối ưu hóa quá trình trích ly anthocyanin từ vỏ khoai lang tím
Can Tho University Journal of Science

Ảnh hưởng của kỹ thuật cắt dây tại thời điểm 50 ngày sau khi trồng đến đặc tính sinh trưởng, năng suất và chất lượng của ba giống khoai lang tím (Ipomoea batatas (L.) Lam.)
Can Tho University Journal of Science Vol. 56, Issue 6, 182, 2020

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes
Food Science and Technology Research Vol. 23, Issue 2, 193, 2017

High-pressure and heat pretreatment effects on rehydration and quality of sweet potato.
American Journal of Food Technology Vol. 6, Issue 1, 63, 2010

Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
American Journal of Food Technology Vol. 6, Issue 8, 709, 2011

Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the ß-Carotene and Vitamin C Contents of Plantain and Sweet Potato
American Journal of Food Technology Vol. 6, Issue 11, 994, 2011

Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.)
American Journal of Food Technology Vol. 7, Issue 2, 50, 2012

Screening of Antioxidant Activity of Some Samia ricini (Eri) Silks: Comparison with Bombyx mori
Journal of Biological Sciences Vol. 11, Issue 4, 336, 2011

Irradiation Effect on the Structural Properties of <i>Ipomoea batatas </i>L as a Function of Temperature and Time
Materials Science Forum

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods
Food and Nutrition Sciences Vol. 06, Issue 03, 299, 2015

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