White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS-Reference-Cited by-同舟云学术

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White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS

Published:2024-05 Issue: Volume:439 Page:138089
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Piatti Diletta^ORCID,Marconi Riccardo^ORCID,Caprioli Giovanni^ORCID,Zannotti Marco^ORCID,Giovannetti Rita^ORCID,Sagratini Gianni

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 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. Phenolic profile, antioxidant, anti-inflammatory and cytotoxic activities of black (Tuber aestivum Vittad.) and white (Tuber magnatum Pico) truffles;Beara;Food Chemistry,2014

3. Ceruti, A., Fontana, A., & Nosenzo, C. (2003). European species of the genus Tuber. An historical revision. Museo Regionale Scienze Naturali.

4. Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses;Costa;LWT,2015

5. Acqualagna Capitale del Tartufo, 1966–2015/ 50 anni di fiera, storia, uomini, passione;Eusebi,2015

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