Vegetables consumed in Brazilian cuisine as sources of bioactive amines-Reference-Cited by-同舟云学术

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Vegetables consumed in Brazilian cuisine as sources of bioactive amines

Published:2021-04 Issue: Volume:40 Page:100856
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dala-Paula Bruno M.,Starling Maria de Fátima V.,Gloria M. Beatriz A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

1. The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae;Akasaka;Amino Acids,2020

2. Out-of-home food consumers in Brazil: What do they eat?;Andrade;Nutrients,2018

3. Modulation of the anticonvulsant effect of swim stress by agmatine;Bahremand;Epilepsy and Behavior,2018

4. Bioactive amines in fresh, canned and dried sweet corn, embryo and endosperm and germinated corn;Bandeira;Food Chemistry,2012

5. Bioactive amines in Passiflora are affected by species and fruit development;Bomtempo;Food Research International,2016

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in post-column derivatization: Enhancing sensitivity and selectivity in liquid chromatography analysis;TrAC Trends in Analytical Chemistry;2024-08

2. Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns;Food Biophysics;2024-07-26

3. Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats;Food Research International;2024-01

4. Genetic Diversity of Vegetable Crops and Utilization in Food and Nutritional Security;Sustainable Development and Biodiversity;2024

5. Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients;Food Chemistry: X;2023-12

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