Headspace Volatile Organic and Phenolic Compounds in Elderflowers and Elderflower Teas of Blue Elderberry (Sambucus nigra ssp. cerulea)
暂无分享,去创建一个
[1] S. Brodt,et al. Blue Elderberry (Sambucus nigra ssp. cerulea): A Robust and Underutilized Fruit for Value-Added Products , 2022, ACS Food Science & Technology.
[2] Y. Lim,et al. Effect of Organic Solvents and Water Extraction on the Phytochemical Profile and Antioxidant Activity of Clitoria ternatea Flowers , 2021, ACS Food Science & Technology.
[3] Cristina M. R. Rocha,et al. Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications , 2021, Biomolecules.
[4] A. Silva,et al. Sambucus nigra L. Fruits and Flowers: Chemical Composition and Related Bioactivities , 2020, Food Reviews International.
[5] H. Kelebek,et al. LC‐DAD‐ESI‐MS/MS characterization of elderberry flower ( Sambucus nigra ) phenolic compounds in ethanol, methanol, and aqueous extracts , 2020 .
[6] A. Oberholster,et al. Impact of Grapevine Red Blotch Disease on Grape Composition of Vitis vinifera Cabernet Sauvignon, Merlot, and Chardonnay. , 2019, Journal of agricultural and food chemistry.
[7] S. Rocha,et al. Unveiling elderflowers (Sambucus nigra L.) volatile terpenic and norisoprenoids profile: Effects of different postharvest conditions. , 2017, Food chemistry.
[8] R. Jetter,et al. Cuticular wax coverage and composition differ among organs of Taraxacum officinale. , 2017, Plant physiology and biochemistry : PPB.
[9] F. Stampar,et al. The higher the better? Differences in phenolics and cyanogenic glycosides in Sambucus nigra leaves, flowers and berries from different altitudes. , 2017, Journal of the science of food and agriculture.
[10] M. Wesołowski,et al. The Phenolic Contents and Antioxidant Activities of Infusions of Sambucus nigra L. , 2017, Plant Foods for Human Nutrition.
[11] F. Stampar,et al. Comparison of major taste compounds and antioxidative properties of fruits and flowers of different Sambucus species and interspecific hybrids. , 2016, Food chemistry.
[12] Feng Chen,et al. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. , 2015, Journal of agricultural and food chemistry.
[13] F. Stampar,et al. Traditional elderflower beverages: a rich source of phenolic compounds with high antioxidant activity. , 2015, Journal of agricultural and food chemistry.
[14] M. Antunes-Ricardo,et al. Induction of Apoptosis in Colon Cancer Cells Treated with Isorhamnetin Glycosides from Opuntia Ficus-indica Pads , 2014, Plant Foods for Human Nutrition.
[15] Hong Wu,et al. The Synthesis and Storage Sites of Phenolic Compounds in the Root and Rhizome of Echinacea purpurea , 2012 .
[16] C. Kremen,et al. Hedgerows enhance beneficial insects on farms in California’s Central Valley , 2011 .
[17] L. Chekir‐Ghedira,et al. Ethyl acetate extract and its major constituent, isorhamnetin 3‐O‐rutinoside, from Nitraria retusa leaves, promote apoptosis of human myelogenous erythroleukaemia cells , 2011, Cell proliferation.
[18] P. Schieberle,et al. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions , 2008 .
[19] K. Kaack. Processing of aroma extracts from elder flower (Sambucus nigra L.) , 2008 .
[20] K. Kaack,et al. Selection of elderberry (Sambucus nigra L.) genotypes best suited for the preparation of elderflower extracts rich in flavonoids and phenolic acids , 2008 .
[21] K. Kaack,et al. Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.) , 2008 .
[22] A. Meyer,et al. Selection of elderberry (Sambucus nigra L.) genotypes best suited for the preparation of juice , 2008 .
[23] K. Kaack,et al. Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigra L.) extracts , 2006 .
[24] K. Kaack,et al. The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.) , 2005 .
[25] L. P. Christensen,et al. Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars. , 2000, Journal of agricultural and food chemistry.
[26] H. Richard,et al. Volatile constituents of dry elder (Sambucus nigra L.) flowers , 1983 .