Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients-Reference-Cited by-同舟云学术

Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients

Published:2022-08 Issue: Volume:384 Page:132514
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kessler Júlia C.,Vieira Vanessa,Martins Isabel M.,Manrique Yaidelin A.,Ferreira Patrícia,Calhelha Ricardo C.,Afonso Andreia,Barros Lillian,Rodrigues Alírio E.,Dias Madalena M.

Funder

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L;Barros;Journal of Functional Foods,2013

3. Rosmarinus officinalis essential oil: A review of its phytochemistry, anti-inflammatory activity, and mechanisms of action involved;Borges;Journal of Ethnopharmacology,2019