Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times-Reference-Cited by-同舟云学术

Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times

Published:2019-09 Issue: Volume:91 Page:193-218
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Khalifa Shaden A.M.,Farag Mohamed A.,Yosri Nermeen,Sabir Jamal S.M.,Saeed Aamer,Al-Mousawi Saleh Mohammed,Taha Wafaa,Musharraf Syed Ghulam,Patel Seema,El-Seedi Hesham R.

Funder

Swedish Research links

Jiangsu University, China

El-Rayan Colleges, Medina, Saudi Arabia

Alexander von Humboldt foundation

Kuwait University Research

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference142 articles.

1. Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins;Al-Laith;Journal of Food Composition and Analysis,2010

2. Truffles in eye disease;Al-Marzooky,1981

3. Effect of different treatment processes and preservation methods on the quality of truffles. I. Conventional methods (drying/freezing);Al-Ruqaie;Pakistan Journal of Biological Sciences,2002

4. Studies on Iraqi truffles. I. Proximate analysis and characterization of lipids;Al-Shabibi;Canadian Institute of Food Science and Technology Journal,1982

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