Pink Pepper (<i>Schinus terebinthifolius</i> Raddi) from Extracts to application: Truths about a Fake Pepper-Reference-Cited by-同舟云学术

Pink Pepper (Schinus terebinthifolius Raddi) from Extracts to application: Truths about a Fake Pepper

Published:2022-04-19 Issue: Volume: Page:1-30
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Locali-Pereira Adilson Roberto¹^ORCID,Lopes Nathalie Almeida¹^ORCID,Nicoletti Vânia Regina¹^ORCID

Affiliation:

1. Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CAPES

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2062767

Reference106 articles.

1. Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action

2. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices

3. Drying of Brazilian Pepper-Tree Fruits (Schinus terebinthifoliusRaddi): Development of Classical Models and Artificial Neural Network Approach

4. Phenolic compounds in edible species of the Anacardiaceae family – a review

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1. Phytochemical profile, antioxidant screening, and antidiabetic effect of pink pepper (Schinus terebinthifolius Raddi) leaves in diabetic mice;Journal of Agriculture and Food Research;2024-12

2. Evaluation of Antioxidant, Antibacterial and Cytotoxic Effects of Pink Pepper Fruit Essential Oil;Glasnik hemicara i tehnologa Bosne i Hercegovine;2024-06-29

3. Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities;Journal of Food Science and Technology;2024-05-27

4. Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems;Food Bioscience;2023-06

5. Chemical and cytotoxicity profiles of 11 pink pepper (Schinus spp.) samples via non-targeted hyphenated high-performance thin-layer chromatography;Metabolomics;2023-05-02