Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil-Reference-Cited by-同舟云学术

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Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil

Published:2009-09 Issue:1 Volume:116 Page:8-12
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Junior Mário R. Maróstica,Silva Thomaz A.A. Rocha e,Franchi Gilberto C.,Nowill Alexandre,Pastore Gláucia M.,Hyslop Stephen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Biotransformation of (R)-(+)- and (S)-(−)-limonene to α-terpineol by Penicillium digitatum – Investigation of the culture conditions;Adams;Food Chemistry,2003

2. Chemical composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and coriander essential oils;Baratta;Journal of Essential Oil Research,1998

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Bioconversion of citronellol by Botrytis cinerea;Brunerie;Applied Microbiology and Biotechnology,1987

5. Biotransformation of terpenes;Carvalho;Biotechnology Advances,2006

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5. Recent updates on bioactive properties of α-terpineol;Journal of Essential Oil Research;2023-03-30

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