相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan
Ahmed Altaher Omer Ahmed et al.
TREES-STRUCTURE AND FUNCTION (2020)
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
Dimitrios A. Anagnostopoulos et al.
FOODS (2020)
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks
Andrea Roncolini et al.
FOOD RESEARCH INTERNATIONAL (2020)
Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content
Massimo Mozzon et al.
FOODS (2020)
Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species
Massimo Mozzon et al.
FOODS (2020)
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Tolulope Joshua Ashaolu et al.
MICROORGANISMS (2020)
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
Luca Belleggia et al.
MEAT SCIENCE (2020)
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
Vesna Milanovic et al.
PLOS ONE (2020)
Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants
Alicia Sanchez-Faure et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characterization of dried and freeze-dried sea fennel (Crithmum maritimum L.) samples with headspace gas-chromatography/mass spectrometry and evaluation of an electronic nose discrimination potential
Pasquale Giungato et al.
FOOD RESEARCH INTERNATIONAL (2019)
Comparison between fatty acid profiles of old and modern varieties of T-turgidum and T-aestivum: A case study in central Italy
Stefano Tavoletti et al.
JOURNAL OF CEREAL SCIENCE (2018)
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations
Alessandra Pino et al.
FRONTIERS IN MICROBIOLOGY (2018)
Influence of the vegetation period on sea fennel, Crithmum maritimum L. (Apiaceae), phenolic composition, antioxidant and anticholinesterase activities
Ivana Generalic Mekinic et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option
Jose R. Linares-Morales et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)
Reviewing the Prospects of Sea Fennel (Crithmum maritimum L.) as Emerging Vegetable Crop
Massimiliano Renna
PLANTS-BASEL (2018)
Efficacy of sea fennel (Crithmum maritimum L., Apiaceae) essential oils against Culex quinquefasciatus Say and Spodoptera littoralis (Boisd.)
Roman Pavela et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours
Manuela Taccari et al.
JOURNAL OF FOOD SCIENCE (2016)
Sea fennel (Crithmum maritimum L.): phytochemical profile, antioxidative, cholinesterase inhibitory and vasodilatory activity
Ivana Generalic Mekinic et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation
Anna Reale et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Unpasteurised commercial boza as a source of microbial diversity
Andrea Osimani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Crude Palm Oil from Interspecific Hybrid Elaeis oleifera x E-guineensis: Alcoholic Constituents of Unsaponifiable Matter
Massimo Mozzon et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
Halophytic crops: A resource for the futureto reduce the water crisis?
HansWerner Koyrobr et al.
Emirates Journal of Food and Agriculture (2015)
Variability of antioxidant and antibacterial effects of essential oils and acetonic extracts of two edible halophytes: Crithmum maritimum L. and Inula crithmoides L.
Ines Jallali et al.
FOOD CHEMISTRY (2014)
Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
Tao Xiong et al.
FOOD CONTROL (2014)
Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
Vasiliki A. Blana et al.
FOOD MICROBIOLOGY (2014)
Production of Aroma Compounds in Lactic Fermentations
E. J. Smid et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5 (2014)
Study on the Kinetics of Vitamin C Degradation in Fresh Strawberry Juices
Lanny Sapei et al.
INTERNATIONAL CONFERENCE AND WORKSHOP ON CHEMICAL ENGINEERING UNPAR 2013 (ICCE UNPAR 2013) (2014)
A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds,. screening and analysis methodologies and future perspectives
Marcio Carocho et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet
Ana Romojaro et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Microbiota of table olive fermentations and criteria of selection for their use as starters
Dilek Heperkan
FRONTIERS IN MICROBIOLOGY (2013)
Analysis of Floral Scent Compounds and Classification by Scent Quality in Tulip Cultivars
Naomi Oyama-Okubo et al.
JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE (2013)
Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
Tao Xiong et al.
FOOD CONTROL (2012)
The use of the sea fennel as a new spice-colorant in culinary preparations
Massimiliano Renna et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2012)
Effect of seawater concentration on the productivity and nutritional value of annual Salicornia and perennial Sarcocomia halophytes as leafy vegetable crops
Yvonne Ventura et al.
SCIENTIA HORTICULTURAE (2011)
Volatile Flavor Compounds in Yogurt: A Review
Hefa Cheng
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
EVALUATION OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS FROM CAPER (CAPPARIS SPINOSA) AND SEA FENNEL (CRITHMUM MARITIMUM) BY DIFFERENT METHODS
T. Kulisic-Bilusic et al.
JOURNAL OF FOOD BIOCHEMISTRY (2010)
Silage microbiology and its control through additives
Richard E. Muck
REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE (2010)
Antioxidant phenolic compounds loss during the fermentation of Chetoui olives
Nada Ben Othman et al.
FOOD CHEMISTRY (2009)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Antioxidant activity and phenol content of Crithmum maritimum L. leaves
Laetitia Meot-Duros et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2009)
Low n-6:n-3 fatty acid ratio, with fish- or flaxseed oil, in a high fat diet improves plasma lipids and beneficially alters tissue fatty acid composition in mice
Natalie D. Riediger et al.
EUROPEAN JOURNAL OF NUTRITION (2008)
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
Raffaella Di Cagno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese
Lucia Aquilanti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Constituents of the essential oil of sea fennel (Crithmum maritimum L.) growing wild in Turkey
MM Özcan et al.
JOURNAL OF MEDICINAL FOOD (2006)
Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture
MV Leal-Sánchez et al.
FOOD MICROBIOLOGY (2003)
The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition
AR Proteggente et al.
FREE RADICAL RESEARCH (2002)
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
NJ Gardner et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
R Pulido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
The use of yogurt as starter in rock samphire (Crithmum maritimum L.) fermentation
M Ozcan
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)
分享论文
