Supercritical CO2 extraction method of aromatic compounds from truffles

Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum)

(2020) Pierluigi Caboni et al.   FOOD CHEMISTRY

Edaphic and temporal patterns of Tuber melanosporum fruitbody traits and effect of localised peat-based amendment

(2020) Sergi Garcia-Barreda et al.   Scientific Reports

Species and geographic variability in truffle aromas

(2020) Lidija Strojnik et al.   FOOD AND CHEMICAL TOXICOLOGY

Screening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities

(2020) Eva Tejedor-Calvo et al.   FOOD RESEARCH INTERNATIONAL

Bioguided design of new black truffle (Tuber aestivum Vittad.) product enriched with herbs and spices

(2020) Ivana Beara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Supercritical CO2 extraction and selective adsorption of aroma materials of selected spice plants in functionalized silica aerogels

(2019) Enikő Győri et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of combining electron-beam or gamma irradiation treatments with further storage under modified atmospheres on the bioactive compounds of Tuber melanosporum truffles

(2019) Eva Tejedor-Calvo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Extraction of bioactive compounds against cardiovascular diseases from Lentinula edodes using a sequential extraction method

(2018) Diego Morales et al.   BIOTECHNOLOGY PROGRESS

Composition and authentication of commercial and home-made white truffle-flavored oils

(2018) Florian Wernig et al.   FOOD CONTROL

Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods

(2018) David Villanueva-Bermejo et al.   FOOD RESEARCH INTERNATIONAL

What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

(2017) Eva Campo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pilot-plant scale extraction of phenolic compounds from mango leaves using different green techniques: Kinetic and scale up study

(2016) Ma Teresa Fernández-Ponce et al.   CHEMICAL ENGINEERING JOURNAL

Comparison of Chemical Composition in Tuber aestivum Vittad . of Different Geographical Origin

(2016) Dorota Hilszczańska et al.   CHEMISTRY & BIODIVERSITY

Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

(2016) Elisabetta Torregiani et al.   Food Analytical Methods

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

(2013) Laura Culleré et al.   FOOD CHEMISTRY

Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

(2013) Giovanni Pacioni et al.   FOOD CHEMISTRY

Sterol enriched fractions obtained from Agaricus bisporus fruiting bodies and by-products by compressed fluid technologies (PLE and SFE)

(2013) Alicia Gil-Ramírez et al.   Innovative Food Science & Emerging Technologies

Kinetic study of the supercritical CO2 extraction of different plants from Lamiaceae family

(2012) Tiziana Fornari et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres

(2011) Carmen Susana Rivera et al.   FOOD MICROBIOLOGY

Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

(2011) Laura Culleré et al.   Innovative Food Science & Emerging Technologies

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY