Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake-Reference-Cited by-同舟云学术

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Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake

Published:2023-12 Issue: Volume:174 Page:113510
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Foti Paola^ORCID,Randazzo Cinzia L.^ORCID,Russo Mariateresa,Di Sanzo Rosa,Romeo Flora V.^ORCID,Scilimati Antonio,Miciaccia Morena^ORCID,Grazia Perrone Maria,Caggia Cinzia

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of food engineering,2013

2. Olive leaf extract impairs mitochondria by pro-oxidant activity in MDA-MB-231 and OVCAR-3 cancer cells;Benot-Dominguez;Biomedicine & Pharmacotherapy,2021

3. Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation;Bonatsou;International journal of food microbiology,2018

4. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice;Cagno;International Journal of Food Microbiology,2017

5. Highly selective cyclooxygenase-1 inhibitors P6 and mofezolac counteract inflammatory state both in vitro and in vivo models of neuroinflammation;Calvello;Frontiers in neurology,2017

Cited by 1 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. Differential Analysis of Pomelo Peel Fermentation by Cordyceps militaris Based on Untargeted Metabolomics;Processes;2024-03-28

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