Funder
Consellería de Educación, Investigación, Cultura y Deportes de la Generalitat Valenciana
Cited by
21 articles.
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1. The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds;Journal of Food Measurement and Characterization;2024-06-07
2. Effect of caper fruit (Capparis spinosa L.) consumption on liver enzymes, lipid profile, fasting plasma glucose, and weight loss. A systematic review and a preliminary meta-analysis of randomized controlled trials;Biomedicine & Pharmacotherapy;2023-12
3. Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds;Food and Humanity;2023-12
4. The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits;Journal of Food Measurement and Characterization;2023-04-03
5. Sicilian Populations of Capparis spinosa L. and Capparis orientalis Duhamel as Source of the Bioactive Flavonol Quercetin;Plants;2023-01-03