Eriobotrya japonica fruits and its by-products: A promising fruit with bioactive profile and trends in the food application – A bibliometric review-Reference-Cited by-同舟云学术

Eriobotrya japonica fruits and its by-products: A promising fruit with bioactive profile and trends in the food application – A bibliometric review

Published:2022-12 Issue: Volume:50 Page:102099
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Costa Bruno Patricio^ORCID,Ikeda Mônica,de Melo Anely Maciel,Bambirra Alves Fillemon Edyllin Silva,Carpiné Danielle,Ribani Rosemary Hoffmann

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference53 articles.

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2. Exogenous application of Mg, Zn and B influences phyto-nutritional composition of leaves and fruits of loquat (Eriobotrya japonica lindl.);Ali;Agronomy,2021

3. Physico-chemical and physiological changes during fruit development and ripening of five loquat (Eriobotrya japonica lindl.) cultivars;Amorós;Food Science and Technology International,2003

4. Antioxidant and anticancer properties of berries;Baby;Critical Reviews in Food Science and Nutrition,2018

5. Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties;Barbi;Food Hydrocolloids,2018

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1. Bibliometric analysis of pumpkin seed proteins: A review of the multifunctional properties of their hydrolysates and future perspectives;Food Bioscience;2024-06

2. Loquat (Eriobotrya japonica) fruit consumption and preference by cloud forest birds: Implications for woody native species regeneration;Forest Ecology and Management;2024-06

3. Bioactive compounds and physicochemical attributes of loquat fruits in Mexico;Revista Facultad Nacional de Agronomía Medellín;2024-05-01

4. Anti-Aging and Neurorescue Effects of Loquat in Caenorhabditis elegans and Electrochemical Quantification of Dopamine Neurotransmitter;ACS Food Science & Technology;2024-04-12

5. Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses;Foods;2024-01-22