Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process-Reference-Cited by-同舟云学术

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Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process

Published:2017-06-30 Issue: Volume: Page:1-11
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Russo Filippo¹,Caporaso Nicola¹²,Paduano Antonello¹³,Sacchi Raffaele¹

Affiliation:

1. Department of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy

2. Division of Food Sciences, University of Nottingham, Sutton Bonington, UK

3. Department of Agricultural and Environmental Science, University of Bari, Bari, Italy

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1344991

Reference30 articles.

1. Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey

2. Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (Ficus carica L.)

3. COMPETITIVENESS OF TURKISH FRUITS IN THE WORLD MARKET

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1. Evaluation of the total phenolic content, sugar, organic acid, volatile compounds and antioxidant capacities of fig (Ficus carica L.) genotypes selected from the Mediterranean region of Türkiye;Horticultural Science;2024-06-27

2. Variation in the Floral Scent Chemistry of Nymphaea ‘Eldorado’, a Valuable Water Lily, with Different Flowering Stages and Flower Parts;Plants;2024-03-24

3. Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties;Scientia Horticulturae;2024-03

4. Revelation of the discrepancy of volatile compounds in fig (Ficus carica) via gas chromatography ion‐mobility spectrometry;Food Science & Nutrition;2024-01-24

5. Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.);Journal of the Science of Food and Agriculture;2023-12-29

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