The use of the sea fennel as a new spice-colorant in culinary preparations-Reference-Cited by-同舟云学术

The use of the sea fennel as a new spice-colorant in culinary preparations

Published:2012-06 Issue:2 Volume:1 Page:111-115
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Renna Massimiliano,Gonnella Maria

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference18 articles.

1. Environmental eco-physiology and economical potential of the halophyte Crithmum maritimum L. (Apiaceae);Atia;Journal of Medicinal Plants Research,2011

2. Finocchio marino;Bianco,2009

3. Stato della biodiversità in Italia. Contributo alla strategia nazionale per la biodiversità;Blasi,2005

4. Micromorphological investigation on the leaves of the rock samphire (Crithmum maritimum L.): occurrence of hesperidin and diosmin crystals;Cornara;Plant Biosystems,2009

5. Bioactive metabolites from Sicilian marine fennel Crithmum maritimum;Cunsolo;Journal of Natural Products,1993

Cited by 56 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. Application of sea fennel's bioactive compounds in the development of edible films and coatings: A review;Food Bioscience;2024-10

2. Sea Fennel (<i>Crithmum maritimum</i> L.) Flowers as an Emerging Source of Bioactive Compounds;Polish Journal of Food and Nutrition Sciences;2024-08-13

3. A Year in the Life of Sea Fennel: Annual Phytochemical Variations of Major Bioactive Secondary Metabolites;Applied Sciences;2024-04-18

4. Diversity of Crithmum maritimum L. from Salento Coastal Area: A Suitable Species for Domestication;Horticulturae;2024-01-14

5. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry;Foods;2023-12-21