Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation-Reference-Cited by-同舟云学术

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Published:2016-04 Issue: Volume:196 Page:1172-1179
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Francesca Nicola,Barbera Marcella,Martorana Alessandra,Saiano Filippo,Gaglio Raimondo,Aponte Maria,Moschetti Giancarlo,Settanni Luca^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Use of selected autochthonous lactic acid bacteria for Spanish- style table olive fermentation;Aponte;Food Microbiology,2012

2. Flavan-3-ols: Nature, occurrence and biological activity;Aron;Molecular Nutrition & Food Research,2008

3. Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation;Bautista-Gallego;Food Microbiology,2011

4. Determination of phenolic compounds in olive oil: New method based on liquid-liquid micro extraction and ultra high performance liquid chromatography-triple-quadrupole mass spectrometry;Becerra-Herrera;Food Science and Technology,2014

5. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives;Blana;Food Microbiology,2014

Cited by 38 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. Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols;Food Chemistry: X;2024-10

2. 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

3. Determination of bioactive properties of Capparis spinosa fruits and use in production of Tulum cheese;Emirates Journal of Food and Agriculture;2023-12-12

4. 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

5. Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers;Journal of Food Science and Technology;2023-09-01