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June 30, 2016Journal of the Korean Society of Food Science and Nutrition

Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder

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Kyung Im Jung (2016) studied this question.

synapsesocial.com/papers/6a87fa304c49f9752a14b3ce https://doi.org/10.3746/jkfn.2016.45.6.872

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Quality Characteristics of Muffins Added with Ginseng LeafOriginal Research · 2014 · 27 citations
2<i>Moringa oleifera</i>: a food plant with multiple medicinal usesReview · 2006 · 1,659 citations
3Suppression of TNF-α-induced Inflammation by Extract from Different Parts of Moringa in HaCaT CellsOriginal Research · 2012 · 9 citations
4Health Benefits of Moringa oleiferaDiagnostic Study · 2014 · 450 citations
5Assessment of the Antiulcer Potential of Moringa oleifera Root-Bark Extract in RatsOriginal Research · 2013 · 155 citations

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Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils2014
Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (<i>Moringa oleifera </i>Lam.) Leaves2003
Antioxidant, Antimicrobial and Phytochemical Variations in Thirteen Moringa oleifera Lam. Cultivars2014

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