Natural Compounds in Plant-Based Food-Reference-Cited by-同舟云学术

Natural Compounds in Plant-Based Food

Published:2023-02-17 Issue:4 Volume:12 Page:857
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Eisenreich Andreas¹^ORCID,Schäfer Bernd¹

Affiliation:

1. Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589 Berlin, Germany

Abstract

Plant-based foods include a wide range of products, such as fruits, vegetables, herbs and spices, as well as food products based on them, such as sauces, soups, or beverages [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/4/857/pdf

Reference14 articles.

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3. Schramm, S., Kohler, N., and Rozhon, W. (2019). Pyrrolizidine Alkaloids: Biosynthesis, Biological Activities and Occurrence in Crop Plants. Molecules, 24.

4. Herbivore induced plant volatiles: Their role in plant defense for pest management;War;Plant Signal. Behav.,2011

5. Gotz, M.E., Sachse, B., Schafer, B., and Eisenreich, A. (2022). Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food. Foods, 11.

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