Vegetables: Influence of cooking on the volatile fraction of Brassicaceae grown in Italy

被引：0
|
作者：
Di, Cesare, L. F.
Proietti, M.
Riva, M.
Schiraldi, A.
机构：
来源：
Industrie Alimentari | / 37卷 / 367期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
    Cotea, Valeriu V.
    Focea, Mihai Cristian
    Luchian, Camelia Elena
    Colibaba, Lucia Cintia
    Scutarasu, Elena Cristina
    Marius, Niculaua
    Zamfir, Catalin Ioan
    Popirda, Andreea
    FOODS, 2021, 10 (02)
  • [22] The influence of blanching, drying and storage on the volatile fraction of the sage leaves
    Di Cesare, LF
    Nani, R
    Viscardi, D
    Fusari, EL
    Vitale, R
    INDUSTRIE ALIMENTARI, 2001, 40 (406): : 881 - 885
  • [23] The influence of blanching, drying, and storage on the volatile fraction of the basil leaves
    Di Cesare, LF
    Nani, RC
    Fusari, EL
    Viscardi, D
    Vitale, R
    INDUSTRIE ALIMENTARI, 2001, 40 (407): : 1007 - 1013
  • [24] Characterisation of volatile fraction of monovarietal wines:: Influence of winemaking practices
    Piñeiro, Z
    Natera, R
    Castro, R
    Palma, M
    Puertas, B
    Barroso, CG
    ANALYTICA CHIMICA ACTA, 2006, 563 (1-2) : 165 - 172
  • [25] Influence of different preservation treatments on the volatile fraction of desalted cod
    Fernández-Segovia, I
    Escriche, I
    Gómez-Sintes, M
    Fuentes, A
    Serra, JA
    FOOD CHEMISTRY, 2006, 98 (03) : 473 - 482
  • [26] Essential Oil Composition and Volatile Profile of Seven Helichrysum Species Grown in Italy
    Giovanelli, Silvia
    De Leo, Marinella
    Cervelli, Claudio
    Ruffoni, Barbara
    Ciccarelli, Daniela
    Pistelli, Luisa
    CHEMISTRY & BIODIVERSITY, 2018, 15 (05)
  • [27] Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the Lake Garda region (Italy)
    Bononi, M.
    Tura, D.
    Bassi, D.
    Tateo, F.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2008, 20 (01) : 119 - 126
  • [28] Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables
    Yamaguchi, T
    Katsuda, M
    Oda, Y
    Terao, J
    Kanazawa, K
    Oshima, S
    Inakuma, T
    Ishiguro, Y
    Takamura, H
    Matoba, T
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2003, 9 (01) : 79 - 83
  • [29] The characteristic volatile composition of some horticultural cultivar of broccoli, cauliflower and cabbage grown in Italy
    Di Cesare, LF
    Vitale, R
    Acciarri, N
    Branca, F
    INDUSTRIE ALIMENTARI, 2001, 40 (403): : 508 - 512
  • [30] Influence of blanching-osmotic dehydration treatments on volatile fraction of strawberries
    Escriche, I
    Chiralt, A
    Moreno, J
    Serra, JA
    JOURNAL OF FOOD SCIENCE, 2000, 65 (07) : 1107 - 1111
12345