Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars

Alessandra Rinaldi; Elsa Brandão; Wen Tao; Ana Faria; MATTEO BORDIGA; Gianluca Piana; Susana Soares; Nuno Mateus; Victor Freitas; Hélder Oliveira

doi:10.1016/j.foodchem.2025.146897

Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars

Alessandra Rinaldi
, Elsa Brandão
, Wen Tao
, Ana Faria
, MATTEO BORDIGA
, Gianluca Piana
, Susana Soares
, Nuno Mateus
, Victor Freitas
, Hélder Oliveira

Department of Pharmaceutical Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Food Chemistry
DOIs	https://doi.org/10.1016/j.foodchem.2025.146897
Publication status	Published - 2025

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

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10.1016/j.foodchem.2025.146897

https://hdl.handle.net/11579/218442

Cite this

@article{6c0b8d40494542a18284a76f12aa6907,

title = "Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars",

author = "Alessandra Rinaldi and Elsa Brand{\~a}o and Wen Tao and Ana Faria and MATTEO BORDIGA and Gianluca Piana and Susana Soares and Nuno Mateus and Victor Freitas and H{\'e}lder Oliveira",

year = "2025",

doi = "10.1016/j.foodchem.2025.146897",

language = "English",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars

AU - Rinaldi, Alessandra

AU - Brandão, Elsa

AU - Tao, Wen

AU - Faria, Ana

AU - BORDIGA, MATTEO

AU - Piana, Gianluca

AU - Soares, Susana

AU - Mateus, Nuno

AU - Freitas, Victor

AU - Oliveira, Hélder

PY - 2025

Y1 - 2025

UR - https://iris.uniupo.it/handle/11579/218442

U2 - 10.1016/j.foodchem.2025.146897

DO - 10.1016/j.foodchem.2025.146897

M3 - Article

SN - 0308-8146

JO - Food Chemistry

JF - Food Chemistry

ER -

Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars

UN SDGs

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