1. Phytochemical profile and antioxidant properties of the edible and non-edible portions of black sapote (Diospyros digyna Jacq.);Mannino;Food Chem.,2022
2. The effect of white and red LED lights on coloring and antioxidant capacity of Japanese persimmon at postharvest stage;Khademi;J. Hortic. Postharvest Res.,2023
3. Diversity of fruit quality in astringent and Non−Astringent persimmon fruit germplasm;Han;Horticulturae,2022
4. Diospyros spp.(Diospyros kaki Lf, Diospyros lotus L., Diospyros tomentosa Roxb.);Ojha,2023
5. Insights into developing persimmon-based food products: bibliometric analysis and the innovative formulation of chutney and ketchup;Santana;J. Culin. Sci. Technol.,2022