Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity

Fanyi Ma, Xiaojing Li, Zeyue Ren +4

Food Chemistry

Polysaccharides Composition and Applications

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2021Academic literature29 citations4 claims extractedDOI

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (<i>Salvia officinalis</i> L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

Michaela Jonas, Peter Schieberle

Journal of Agricultural and Food Chemistry

Essential Oils and Antimicrobial Activity

The overall aroma profiles of commercial dried sage differ significantly from the profile of macerated fresh leaves. To clarify changes in the key aroma compounds, first an aroma extract dilution...

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Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (<i>Salvia officinalis</i> L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

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