Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants-Reference-Cited by-同舟云学术

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Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

Published:2013 Issue:3 Volume:39 Page:246
ISSN:1513-1874
Container-title:ScienceAsia
language:en
Short-container-title:ScienceAsia

Author:

Chumyam Athiwat,Whangchai Kanda,Jungklang Jarunee,Faiyue Bualuang,Saengnil Kobkiat

Publisher

Science Society of Thailand

Subject

Multidisciplinary

Cited by 51 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. Effects of thermal processing on natural antioxidants in fruits and vegetables;Food Research International;2024-09

2. SmEGY3 mediates H2O2 production to enhance high-temperature stress tolerance by activating the expression of SmCSD1 in eggplant;Horticultural Plant Journal;2024-09

3. The Jasmonic Acid Biosynthetic Genes SmLOX4 and SmLOX5 Are Involved in Heat Tolerance in Eggplant;Plant And Cell Physiology;2024-08-09

4. Irrigation effects on aromatics and phenolics of eggplant (Solanum melongena);Italian Journal of Food Science;2024-07-01

5. Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot;International Journal of Food Engineering;2024-06-10

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