HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest-Reference-Cited by-同舟云学术

HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest

Published:2019-07 Issue: Volume:121 Page:765-775
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Guijarro-Real Carla,Rodríguez-Burruezo Adrián,Prohens Jaime^ORCID,Raigón María D.,Fita Ana^ORCID

Funder

Ministerio de Educación, Cultura y Deporte of Spain

FPU

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Proposal of statistical procedure to relate aroma chemistry data to aroma sensory data. Poster session presentation at the 14th Symposium on Statistical Methods for the Food Industry. Lausanne;Auda,2016

2. Efficacy of the volatile oil from water celery (Helosciadium nodiflorum, Apiaceae) against the filariasis vector Culex quinquefasciatus, the housefly Musca domestica, and the African cotton leafworm Spodoptera littoralis;Benelli;Chemistry and Biodiversity,2017

3. Essential oils from Apiaceae as valuable resources in neurological disorders: Foeniculi vulgare aetheroleum;Cioanca;Industrial Crops and Products,2016

4. Chemical variability and antioxidant activity of Eryngium maritimum L. essential oils from Corsica and Sardinia;Darriet;Flavour and Fragrance Journal,2014

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of exogenous application of the strigolactone GR24 on quality and flavor components during postharvest storage of celery;Postharvest Biology and Technology;2024-06

2. Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries;Foods;2024-03-12

3. Crithmum maritimum L.—Study on the Histochemical Localization of Essential Oil;Plants;2024-02-17

4. Overview of advanced technologies for volatile organic compounds measurement in food quality and safety;Critical Reviews in Food Science and Nutrition;2022-03-31

5. Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources;Foods;2021-11-02