Capparis spinosa L. as a potential source of nutrition and its health benefits in foods: A comprehensive review of its phytochemistry, bioactivities, safety, and application-Reference-Cited by-同舟云学术

Capparis spinosa L. as a potential source of nutrition and its health benefits in foods: A comprehensive review of its phytochemistry, bioactivities, safety, and application

Published:2023-05 Issue: Volume:409 Page:135258
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Yuting,Yang Tao,Wang Changhong

Funder

Shanghai Municipal Education Commission

Science and Technology Commission of Shanghai Municipality

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference120 articles.

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2. Two new N-Acetylated spermidine alkaloids from Capparis decidua;Ahmad;Journal of Natural Products,1992

3. LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries;Aksay;Food Chemistry,2021

4. Food allergy to caper (Capparis spinosa);Alcántara;Journal of Investigational Allergology and Clinical Immunology,2013

5. Variation in volatile organic compounds in fruits of Iranian Capparis spinosa L. accessions;Alipour;Saudi Journal of Biological Sciences,2021

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