Metabolomic study of wild and cultivated caper (Capparis spinosaL.) from different areas of Sardinia and their comparative evaluation-Reference-Cited by-同舟云学术

Metabolomic study of wild and cultivated caper (Capparis spinosaL.) from different areas of Sardinia and their comparative evaluation

Published:2016-09 Issue:9 Volume:51 Page:716-728
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J. Mass Spectrom.

Author:

Maldini Mariateresa¹,Foddai Marzia¹,Natella Fausta²,Addis Roberta¹,Chessa Mario¹,Petretto Giacomo Luigi¹,Tuberoso Carlo I. G.³,Pintore Giorgio¹

Affiliation:

1. Department of Chemistry and Pharmacy; University of Sassari; Via F. Muroni 23/b 07100 Sassari Italy

2. Council for Agricultural Research and Agricultural Economy Analysis; Food and Nutrition Research Centre (CREA-NUT); Via Ardeatina 546 00178 Roma Italy

3. Department of Life and Environmental Sciences; University of Cagliari; Via Ospedale 72 09124 Cagliari Italy

Funder

Obiettivo competitività regionale e occupazione

Asse IV Capitale umano

Linea di Attività l.3.1.

Fondazione Banco di Sardegna

Parco Nazionale Arcipelago di La Maddalena

Publisher

Wiley

Subject

Spectroscopy

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.3830/fullpdf

Reference30 articles.

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2. Glucosinolate composition of young shoots and flower buds of capers (Capparis species) growing wild in Turkey;Matthäus;J. Agric. Food Chem.,2002

3. First investigation of the flavour profiles of the leaf, ripe fruit and root of Capparis spinosa var. mucronifolia from Iran;Afsharypuor;Pharm. Acta Helv.,1998

4. Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC-MS;Romeo;Food Chem.,2007

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2. Germplasm characterization and SDS-PAGE analysis of caper (Capparis spinosa L.) from different provenances;BMC Plant Biology;2023-12-11

3. Quality variation and biosynthesis of anti-inflammatory compounds for Capparis spinosa based on the metabolome and transcriptome analysis;Frontiers in Plant Science;2023-07-17

4. The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits;Journal of Food Measurement and Characterization;2023-04-03

5. C. spinosa L. subsp. rupestris Phytochemical Profile and Effect on Oxidative Stress in Normal and Cancer Cells;Molecules;2022-10-01