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。Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS
Ahmet Salih Sonmezdag et al.
JOURNAL OF FOOD SCIENCE (2019)
Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process
J. Jimenez-Lopez et al.
FOOD CHEMISTRY (2018)
Physicochemical composition and antioxidant activity of three Spanish caper (Capparis spinosa L.) fruit cultivars in three stages of development
M. Grimalt et al.
SCIENTIA HORTICULTURAE (2018)
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation
Nicola Francesca et al.
FOOD CHEMISTRY (2016)
LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature
Hasim Kelebek
FOOD CHEMISTRY (2016)
Capparis species: A potential source of bioactives and high-value components: A review
Tehseen Gull et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review
Nguyen Thai Huynh et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Microbial interactions associated with secondary cucumber fermentation
W. Franco et al.
JOURNAL OF APPLIED MICROBIOLOGY (2013)
Chemistry and Biological Activities of Flavonoids: An Overview
Shashank Kumar et al.
SCIENTIFIC WORLD JOURNAL (2013)
Bioactive compounds from Capparis spinosa subsp rupestris
Mariapia Argentieri et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
PHENOLIC COMPOUNDS, TOCOPHEROLS, CAROTENOIDS AND VITAMIN C OF COMMERCIAL CAPER
Nizar Tlili et al.
JOURNAL OF FOOD BIOCHEMISTRY (2011)
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
Ming-Yen Juan et al.
FOOD MICROBIOLOGY (2010)
Phenolic Compounds and Vitamin Antioxidants of Caper (Capparis spinosa)
Nizar Tlili et al.
PLANT FOODS FOR HUMAN NUTRITION (2010)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
The effect of heating and fermenting on antioxidant properties of white cabbage
Barbara Kusznierewicz et al.
FOOD CHEMISTRY (2008)
Role of yeasts in table olive production
F. N. Arroyo-Lopez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Bioactive components of caper (Capparis spinosa L.) from Sicily and antioxidant effects in a red meat simulated gastric digestion
L. Tesoriere et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods
RN Pulido et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Ellagic acid production and phenolic antioxidant activity in cranberry pomace (Vaccinium macrocarpon) mediated by Lentinus edodes using a solid-state system
DA Vattem et al.
PROCESS BIOCHEMISTRY (2003)