Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese-Reference-Cited by-同舟云学术

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Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese

Published:2012-10 Issue:2 Volume:48 Page:620-626
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Reis Filipa S.,Stojković Dejan,Soković Marina,Glamočlija Jasmina,Ćirić Ana,Barros Lillian,Ferreira Isabel C.F.R.

Funder

Fundação para a Ciência e a Tecnologia

COMPETE/QREN/EU

CIMO

Serbian Ministry of Education and Science

POPH-QREN

FSE

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Antipsoriatic effects of fumaric acid derivatives. Results of a multicenter double-blind study in 100 patients;Altmeyer;Journal of the American Academy of Dermatology,1994

2. Official methods of analysis;AOAC,1995

3. Quantification of fumaric acid in liver, spleen and urine by high-performance liquid chromatography coupled to photodiode-array detection;Baati;Journal of Pharmaceutical and Biomedical Analysis,2011

4. Growth of Listeria monocytogenes in camembert and other soft cheese at refrigeration temperatures;Back;The Journal of Dairy Research,1993

5. Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species;Barros;Food and Chemical Toxicology,2009

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