Composition of babaco, feijoa, passion-fruit and tamarillo produced in Galicia (NW Spain)-Reference-Cited by-同舟云学术

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Composition of babaco, feijoa, passion-fruit and tamarillo produced in Galicia (NW Spain)

Published:1994-01 Issue:3 Volume:49 Page:251-255
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Romero-Rodriguez M.A.,Vazquez-Oderiz M.L.,Lopez-Hernandez J.,Simal-Lozano J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Official Methods of Analysis;AOAC,1990

2. La feijoa en Nouvelle-Zélande;Azam;Fruits,1981

3. Volatile flavor components in the headspace of the babaco fruit (Carica pentagonia);Bartley;J. Food Sci.,1988

4. La coltura delle passiflore, specie fruttifere tropicali e subtropicali;Bellini;L'Informatore Agrario,1987

5. La Feijoa (Feijoa sellowiana);Cacioppo,1984

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1. Tamarillo (Cyphomandra betacea (Cav.)) Origin, Cultivation, Breeding and Management;Tropical Plant Species and Technological Interventions for Improvement;2023-01-25

2. Hypolipidemic potential and safety profile of the ethanolic extract and flour of the peel of Passiflora Cincinnata Mast. (Passifloraceae) in mice;Drug and Chemical Toxicology;2022-05-19

3. Influence of extracts of different Feijoa (Acca sellowiana) leaf genotypes on the lactic fermentation performed by a mixed culture;Emirates Journal of Food and Agriculture;2021-05-21

4. Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications;Food Reviews International;2020-09-02

5. Proteins of the fruit pulp of Acca sellowiana have antimicrobial activity directed against the bacterial membranes;Natural Product Research;2019-10-12

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