Characterization of Aroma‐Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers ( Capparis spinosa ) by GC‐MS‐Olfactometry and LC‐DAD‐ESI‐MS/MS

Phytochemical profile and antioxidant activity of caper berries ( Capparis spinosa L.): Evaluation of the influence of the fermentation process

(2018) J. Jiménez-López et al.   FOOD CHEMISTRY

Chemotypes and terpene synthase genes in Thymus genus: State of the art

(2018) Helena Trindade et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

(2016) Nicola Francesca et al.   FOOD CHEMISTRY

Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull

(2016) Ahmet Salih Sonmezdag et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

(2015) Asghar Amanpour et al.   FOOD CHEMISTRY

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin

(2015) Concetta Condurso et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Dpy19l2-deficient globozoospermic sperm display altered genome packaging and DNA damage that compromises the initiation of embryo development

(2014) Sandra Yassine et al.   MOLECULAR HUMAN REPRODUCTION

Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori

(2013) Sen Lin et al.   FOOD CHEMISTRY

The anticarcinogenic potential of essential oil and aqueous infusion from caper (Capparis spinosa L.)

(2011) Tea Kulisic-Bilusic et al.   FOOD CHEMISTRY

The Influence of Collection Zone on Glucosinolates, Polyphenols and Flavonoids Contents and Biological Profiles of Capparis sicula ssp. sicula

(2011) F. Conforti et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

(2011) Serkan Selli et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic Composition and Antioxidant Activity of Aqueous Infusions from Capparis spinosa L. and Crithmum maritimum L. before and after Submission to a Two-Step in Vitro Digestion Model

(2011) Laura Siracusa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHENOLIC COMPOUNDS, TOCOPHEROLS, CAROTENOIDS AND VITAMIN C OF COMMERCIAL CAPER

(2011) NIZAR TLILI et al.   JOURNAL OF FOOD BIOCHEMISTRY

EVALUATION OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS FROM CAPER (CAPPARIS SPINOSA) AND SEA FENNEL (CRITHMUM MARITIMUM) BY DIFFERENT METHODS

(2010) T. KULISIC-BILUSIC et al.   JOURNAL OF FOOD BIOCHEMISTRY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck)

(2007) Serkan Selli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY