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International Journal of Food Properties Volume 19, 2016 - Issue 11
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Original Articles

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

Yu ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
,
Rui LuBeijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
,
Huanlu SongBeijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
,
Shuxiao ZhengPhilips (China) Investment Co., Ltd., Shanghai, China
,
Yun ChenPhilips (China) Investment Co., Ltd., Shanghai, China
&
Ning ZhouPhilips (China) Investment Co., Ltd., Shanghai, China
Pages 2536-2549 | Received 22 Jun 2015, Accepted 06 Nov 2015, Published online: 18 Jul 2016

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Razieh Razavi, Mojgan Hosseini, Arash Vojood, Milad Janghorban Lariche & Meysam Najafi. (2017) A theoretical study of adsorption of tyrosol derivatives as antioxidant drugs on the boron nitride (BN)-nanotube (9, 0) surface. International Journal of Food Properties 20:sup2, pages 1774-1782.
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Articles from other publishers (11)

Huamin Li, Hui Guan, Xiru Zhang, Shaohua Xing, Wenli Liu, In-Cheol Kim & Hansheng Gong. (2023) The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules 28:18, pages 6539.
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Joanna Piepiórka-Stepuk, Iwona Wojtasik-Kalinowska, Monika Sterczyńska, Sylwia Mierzejewska, Marta Stachnik & Marek Jakubowski. (2023) The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars. LWT 175, pages 114469.
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ZhiWei Yang & MeiXin Hu. (2022) Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products. Journal of Food Processing and Preservation 46:7.
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Satish Kumar, Shweta Sharma, Vikas Kumar, Rakesh Sharma, Anamika Minhas & Revathi Boddu. 2022. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress 401 426 .
Monika Marcinkowska, Stephanie Frank, Martin Steinhaus & Henryk H. Jeleń. (2021) Key Odorants of Raw and Cooked Green Kohlrabi ( Brassica oleracea var. gongylodes L.) . Journal of Agricultural and Food Chemistry 69:41, pages 12270-12277.
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Abdullateef Taiye Mustapha & Cunshan Zhou. (2021) Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato. LWT 149, pages 111779.
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Petunia Mashiane, Florence M. Mashitoa, Retha M. Slabbert & Dharini Sivakumar. (2021) Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves. International Journal of Gastronomy and Food Science 23, pages 100307.
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Yi Wang, Long Chen, Tianyi Yang, Yun Ma, David Julian McClements, Fei Ren, Yaoqi Tian & Zhengyu Jin. (2021) A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocolloids 113, pages 106543.
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Millicent G. Managa, Jerry Shai, Anh Dao Thi Phan, Yasmina Sultanbawa & Dharini Sivakumar. (2020) Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity. Frontiers in Nutrition 7.
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Xuelian Yang, Xiangyu Zhang, Jianchun Xie, Dongdong Yang, Chengtao Wang & Jesús Lozano. (2020) Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses. Journal of Food Quality 2020, pages 1-9.
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Evans Adingba Alenyorege, Haile Ma, Joshua Harrington Aheto, Akwasi Akomeah Agyekum & Cunshan Zhou. (2020) Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage. LWT 117, pages 108666.
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