Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study-Reference-Cited by-同舟云学术

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Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

Published:2010-04 Issue:2 Volume:2 Page:153-157
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Salta Joana,Martins Alice,Santos Rui G.,Neng Nuno R.,Nogueira José M.F.,Justino Jorge,Rauter Amélia P.

Funder

Fundação para a Ciência e Tecnologia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference24 articles.

1. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits;Amiot;Journal of Agricultural and Food Chemistry,1995

2. Chemical compositional characterization of eight pear cultivars grown in China;Chen;Food Chemistry,2007

3. Influence of branch bending on sugar, organic acid and phenolic content in fruits of “Williams” pears (Pyrus communis L.);Colaric;Journal of the Science of Food and Agriculture,2006

4. Analysis of arbutin and chlorogenic acid, the major phenolic constituents in Oriental pear;Cui;Journal of Agricultural and Food Chemistry,2005

5. Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying;Ferreira;Journal of Agricultural and Food Chemistry,2002

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