Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita moschata and Cucurbita maxima) extracts
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/251/i=1/a=012021/pdf
Reference17 articles.
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4. Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca
5. Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content
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1. The impact of geographical location on the nutritional quality, chemical composition, and antioxidant activity of Cucurbita maxima (rouge vif d'Etampes) seed oil;Biochemical Systematics and Ecology;2024-08
2. Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit;Future Foods;2024-06
3. Bioactivity profiling of native and hybrid varieties of pumpkin peel (Cucurbita maxima Linn.);Journal of Agriculture and Food Research;2023-12
4. The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate;Foods;2023-07-23
5. Determination of total phenolic, total flavonoid, ascorbic acid contents and antioxidant activity of pumpkin flesh, peel and seeds;Bulletin of the Chemical Society of Ethiopia;2023-06-30
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