Nutritional value and chemical composition of Greek artichoke genotypes-Reference-Cited by-同舟云学术

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Nutritional value and chemical composition of Greek artichoke genotypes

Published:2018-11 Issue: Volume:267 Page:296-302
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Petropoulos Spyridon A.,Pereira Carla,Ntatsi Georgia,Danalatos Nikolaos,Barros Lillian,Ferreira Isabel C.F.R.

Funder

Foundation for Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS;Abu-Reidah;Food Chemistry,2013

2. Determination of phenolic compounds in artichoke, garlic and spinach by Ultra-High-Performance Liquid Chromatography coupled to Tandem Mass Spectrometry;Alarcón-Flores;Food Analytical Methods,2014

3. Official methods of analysis of AOAC international;AOAC,2005

4. Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb. f.: An underexploited and highly disseminated species;Bessada;Industrial Crops and Products,2016

5. Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars;Bonasia;Journal of the Science of Food and Agriculture,2010

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1. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review;Applied Sciences;2024-06-06

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4. Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study;Food Chemistry;2024-03

5. Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads;Antioxidants;2023-06-29

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