Open Access
| Issue |
BIO Web Conf.
Volume 190, 2025
The 3rd International Conference on Biology Education, Science, and Technology (INCOBEST 2025)
|
|
|---|---|---|
| Article Number | 01011 | |
| Number of page(s) | 11 | |
| DOI | https://doi.org/10.1051/bioconf/202519001011 | |
| Published online | 09 October 2025 | |
- A. Khundrakpam and P. L. S. Sivakami, “Phytonutrient rich medicinal plant ‘Centella Asiatica’ as brain enhancing potential A reviews,” Int. J. Sci. Res., vol. 5, no. 3, pp. 1984–1987, 2016. http://dx.doi.org/10.21%20275/vi53.nov16232014 [Google Scholar]
- S. Bandopadhyay et al., “Therapeutic properties and pharmacological activities of asiaticoside and madecassoside: A review,” J. Cell. Mol. Med., vol. 27, no. 5, pp. 593–608, 2023. https://doi.org/10.1111/jcmm.17635 [Google Scholar]
- S. Jiang et al., “Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida,” Foods, vol. 11, no. 8, pp. 1–11, 2022. https://doi.org/10.3390/foods11081078 [Google Scholar]
- G. Wu et al., “Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review,” Trends Food Sci. Technol., vol. 92, no. December 2018, pp. 33–45, 2019. https://doi.org/10.1016/j.tifs.2019.07.043. [Google Scholar]
- E. Huarte, I. Juániz, C. Cid, and M. P. de Peña, “Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC),” Int. J. Gastron. Food Sci., vol. 26, 2021. https://dx.doi.org/10.1016/j.ijgfs.2021.100415 [Google Scholar]
- F. Abdullah, “Analisis Pengambilan Keputusan Dengan Menggunakan Kansei Engineering Dan Technique for Order Preference By Similarity To Ideal Solution (Topsis) (Study Kasus Pemilihan Sepeda Motor Yamaha),” Naratif J. Nas. Riset, Apl. dan Tek. Inform., vol. 2, no. 1, pp. 16–23, 2020. https://doi.org/10.53580/naratif.v2i1.79 [Google Scholar]
- P. Rai and S. Mishra, “Development of a simple and sensitive spectrophotometric method for the simultaneous determination of asiaticoside and wedelolactone in a polyherbal formulation,” Pharmacogn. Mag., vol. 3, no. 9, pp. 47–51, 2007. [Google Scholar]
- H. Widodo, Sismindari, W. Asmara, and A. Rohman, “Antioxidant activities of methanolic extract and its fractions of Baccaurea racemosa and Macaranga subpeltata leaves,” Food Res., vol. 4, no. 1, pp. 127–134, 2020. https://doi.org/10.26656/fr.2017.4(1).144 [Google Scholar]
- S. Banerjee et al., “Nitric Oxide Scavenging Activity Study of Ethanolic Extracts of Ixora coccinea from Two Different Areas of Kolkata,” Asian J. Exp. Biol. Sci., vol. 2, no. 4, pp. 595–599, 2011. [Google Scholar]
- S. Bhat, D. Maganja, L. Huang, J. H. Y. Wu, and M. Marklund, “Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis,” Nutrients, vol. 14, no. 7, 2022. https://doi.org/10.3390/nu14071489 [Google Scholar]
- X. min Liu et al., “Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube,” Food Chem. X, vol. 14, no. March, 2022. https://doi.org/10.1016/j.fochx.2022.100287 [Google Scholar]
- A. E. Ujong, N. J. T. Emelike, F. Owuno, and P. N. Okiyi, “Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips,” Food Chem. Adv., vol. 3, no. November 2022, p. 100338, 2023. https://doi.org/10.1016/j.focha.2023.100338 [Google Scholar]
- A. Tarmizi, A. Haizam, and K. Ahmad, “Feasibility of continuous frying system to improve the quality indices of palm olein for the production of extruded product,” J. Oleo Sci., vol. 64, no. 12, pp. 1259–1266, 2015. https://doi.org/10.5650/jos.ess15131 [Google Scholar]
- Y. Selim, R. Tag, and Z. Eid, “Effect of Low Temperatures on Phenolic Compounds, Flavonoid Content and Antioxidant Activity of Egyptian Olive Oils,” Austin J. Nutr. Food Sci., vol. 7, no. 3, p. 1117, 2019. [Google Scholar]
- T. S. Nabila, T. M. Ati, R. A. Nursafitri, and F. D. Padilah, “Stability of vitamin E and or K in cooking oil during the frying process,” Nutr. Sci. J., vol. 3, no. 2, pp. 110–118, 2024. https://doi.org/10.37058/nsj.v3i2.14096 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.