Phenolic compound content of fresh and dried figs (Ficus carica L.)-Reference-Cited by-同舟云学术

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Phenolic compound content of fresh and dried figs (Ficus carica L.)

Published:2012-02 Issue:3 Volume:130 Page:485-492
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vallejo Fernando,Marín J.G.,Tomás-Barberán Francisco A.

Funder

Guillermo Valdes (Estación Experimental Agraria-Elche)

Marta Ferreiro of ‘Albafrutis Cooperative’

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Flavonoid and chlorogenic acid levels in apple fruit: Characterisation of variation;Awad;Scientia Horticulturae,2000

2. Phenolic compounds and their changes in apples during maturation and cold storage;Burda;Journal of Agricultural and Food Chemistry,1990

3. Effect of temperature, elevated carbon dioxide, and drought during seed development on the isoflavone content of dwarf soybean [Glycine max (L.) Merrill] grown in controlled environments;Caldwell;Journal of Agricultural and Food Chemistry,2005

4. Evaluating quality attributes of four fresh figs (Ficus carica L.) cultivars harvested at two maturity stages;Crisosto;HortScience,2010

5. Selected phenolic compounds in cultivated plants: Ecologic functions, health implications, and modulation by pesticides;Daniel;Environmental Health Perspective,1999

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