Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

Different inhibition mechanisms of gentisic acid and cyaniding-3-O-glucoside on polyphenoloxidase

(2017) Lei Zhou et al.   FOOD CHEMISTRY

Nutraceutical potential, antioxidant and antibacterial activities of Terfezia boudieri Chatin, a wild edible desert truffle from Tunisia arid zone

(2016) Amina Hamza et al.   Arabian Journal of Chemistry

Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses

(2015) R. Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Familiar Ring to It: Biosynthesis of Plant Benzoic Acids

(2015) Joshua R. Widhalm et al.   Molecular Plant

Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts

(2015) Monica R. Loizzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Phenolic profile, antioxidant, anti-inflammatory and cytotoxic activities of black (Tuber aestivum Vittad.) and white (Tuber magnatum Pico) truffles

(2014) Ivana N. Beara et al.   FOOD CHEMISTRY

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

(2013) Laura Culleré et al.   FOOD CHEMISTRY

Evaluation of antioxidants: Scope, limitations and relevance of assays

(2012) I. Pinchuk et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

(2012) A Dundar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles

(2012) Ana Villares et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant activities of extract and fractions from Tuber indicum Cooke & Massee

(2011) Tan Guo et al.   FOOD CHEMISTRY

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

Shelf-Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated Films

(2010) Carmen Susana Rivera et al.   JOURNAL OF FOOD SCIENCE

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species

(2009) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant Assays for Plant and Food Components

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Antiproliferative Activity of Diospyros lotus L. Extract and Isolated Compounds

(2009) Monica Rosa Loizzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of storage on biochemical and microbiological parameters of edible truffle species

(2008) Roberta Saltarelli et al.   FOOD CHEMISTRY

Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms

(2008) P. Guedes de Pinho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea

(2008) Min-Young Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY