Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder.
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- European Food Research & Technology, 2016, v. 242, n. 6, p. 987, doi. 10.1007/s00217-016-2687-z
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Works matching AU Chiesi, Claudia
Results: 4
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Optimisation of phenol extraction from wine using layered double hydroxides and technological evaluation of the bioactive-rich powder.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 12, p. 2582, doi. 10.1111/ijfs.13544
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Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 15, p. 7035, doi. 10.3390/app11157035
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Characterization of Volatile Fraction of Saffron from Central Italy (Cascia, Umbria).
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- International Journal of Food Properties, 2015, v. 18, n. 10, p. 2223, doi. 10.1080/10942912.2014.968787
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