Characterization of Steam Volatiles in the Essential Oil of Black Currant Buds and the Antioxidant Properties of Different Bud Extracts-Reference-Cited by-同舟云学术

Characterization of Steam Volatiles in the Essential Oil of Black Currant Buds and the Antioxidant Properties of Different Bud Extracts

Published:2008-04-16 Issue:9 Volume:56 Page:3279-3286
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dvaranauskaite Asta¹,Venskutonis Petras R.¹,Raynaud Christine¹,Talou Thierry¹,Viškelis Pranas¹,Dambrauskiene Edita¹

Affiliation:

1. Kaunas University of Technology, Radvilenu pl 19, LT-50254, Kaunas, Lithuania; National Polytechnic Institute of Toulouse, ENSIACET 118 route de Narbonne F-31077 cedex 4, France; Lithuanian Institute of Horticulture, Kauno g 30, LT-54333, Babtai, Kaunas reg, Lithuania

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf7037168

Reference29 articles.

1. Editorial Food Additives: The Dillema of “Synthetic or Natural”

2. Composition of the essential oils of black currant buds (Ribes nigrum L.)

3. Evaluation of thermal desorption and solvent elution combined with polymer entrainment for the analysis of volatiles released by leaves from midge (Dasineura tetensi) resistant and susceptible blackcurrant (Ribes nigrum L.) cultivars

4. Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography

5. Blackcurrants as an energy crop and for production of essential oils. A review of the literature

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