Variation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting process-Reference-Cited by-同舟云学术

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Variation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting process

Published:2019-06 Issue: Volume:283 Page:675-687
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Farag Mohamed A.,El-Kersh Dina M.,Ehrlich Anja,Choucry Mouchira A.,El-Seedi Hesham,Frolov Andrej,Wessjohann Ludger A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;Journal of Agriculture and Food Chemistry,2010

2. Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.): Sugars, amino and organic acids, minerals and phenolic compounds;Ayaz;Journal of Food Quality,2007

3. Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically;Ayaz;Plant Foods for Human Nutrition,2009

4. Gallic acid: A versatile antioxidant with promising therapeutic and industrial applications;Badhani;RSC Advances,2015

5. Identification of the main phenolic compounds in wood of Ceratonia siliqua by GC-MS;Balaban;Phytochemical Analysis,2004

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4. Study of the lipid fraction of Moroccan and Italian carobs (Ceratonia siliqua L.);European Journal of Lipid Science and Technology;2024-06-25

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