Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Author:

Demir N.,Yildiz O.,Alpaslan M.,Hayaloglu A.A.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Flavonoid and organic acid content in rose hips (Rosa L., sect. Caninae dc. Em. Christ.);Adamczak;Acta Biologica Cracoviensia Series Botanica,2012

2. Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry;Barboni;Food Chemistry,2009

3. Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties;Barros;Food Chemistry,2010

4. Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates;Chen;Journal of Agricultural and Food Chemistry,2000

5. A systematic review on the Rosa canina effect and efficacy profiles;Chrubasik;Phytotherapy Research,2008

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