Encyclopedia of food sciences and nutrition

By B. Caballero, L. Trugo, P. Finglas. 2003

1,135 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Their initial application was in medicine, but in the nineteenth century their use as aroma and flavor ingredients increased and became their major employment.”
Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review (2017, unknown): “The daily requirement for this element in a healthy adult human is dependent on age and is about 15 mg [Johnson, 2003].”
Effect of Essential Oils on Pathogenic Bacteria (2013, background): “Terpenoids are terpenes with added oxygen molecules or that have had their methyl groups moved or removed by specific enzymes [16].”
Dextran: Sources, Structures, and Properties (2021, background): “I i str , e tra is tai e t r t e c lt re f e co ostoc ese teroides , because it is consid red a bacteria generally recognized as safe (GRAS) and very stable [21].”
Interspecific Hybridization for Brassica Crop Improvement (2019, background): “These vegetables are rich in vitamin C, folate and calcium [27].”