Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species
- 30 June 2009
- journal article
- Published by Elsevier BV in Food and Chemical Toxicology
- Vol. 47 (6), 1076-1079
- https://doi.org/10.1016/j.fct.2009.01.039
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assaysFood Chemistry, 2008
- Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive StudyJournal of Agricultural and Food Chemistry, 2008
- Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activitiesFood Chemistry, 2007
- Determination of antioxidant activity and antioxidant compounds in wild edible mushroomsJournal of Food Composition and Analysis, 2007
- Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible MushroomsJournal of Agricultural and Food Chemistry, 2007
- Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible MushroomsJournal of Agricultural and Food Chemistry, 2006
- Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysisJournal of Pharmaceutical and Biomedical Analysis, 2006
- Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) MushroomJournal of Agricultural and Food Chemistry, 2005
- Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. albaFood Chemistry, 2005
- Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruitsJournal of the Science of Food and Agriculture, 2003