Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars-Reference-Cited by-同舟云学术

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Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars

Published:2015-03-11 Issue:8 Volume:48 Page:586-592
ISSN:0038-7010
Container-title:Spectroscopy Letters
language:en
Short-container-title:Spectroscopy Letters

Author:

Park Yong-Seo,Leontowicz Maria,Leontowicz Hanna,Ham Kyung-Sik,Kang Seong-Gook,Park Yang-Kyun,Rombolà Adamo Domenico,Katrich Elena,Gorinstein Shela

Funder

Rural Development Administration, Korea

Publisher

Informa UK Limited

Subject

Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/00387010.2014.933355

Reference26 articles.

1. Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers

2. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer

3. Anti-oxidant Effects of Kiwi Fruit in Vitro and in Vivo

4. Vegetative and Floral Chilling Requirements of Four New Kiwi Cultivars of Actinidia chinensis and A. deliciosa

5. Application of FT-MIR Spectroscopy for Fast Control of Red Grape Phenolic Ripening

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant assessment of agricultural produce using fluorescence techniques: a review;Critical Reviews in Food Science and Nutrition;2021-10-27

2. Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon;Molecules;2021-07-21

3. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities;Food Chemistry;2021-07

4. Chemical composition and bioactive properties of byproducts from two different kiwi varieties;Food Research International;2020-01

5. Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit;International Journal of Food Science & Technology;2018-06-06

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