Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening-Reference-Cited by-同舟云学术

Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening

Published:2011-03 Issue:1 Volume:125 Page:29-34
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kristl Janja,Slekovec Metka,Tojnko Stanislav,Unuk Tatjana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter;Arranz;European Food Research and Technology,2008

2. Selecting new peach and plum genotypes rich in phenolics compounds and enhanced functional properties;Cevallos-Casals;Food Chemistry,2006

3. Contribution of individual polyphenolics to the total oxidant capacity of plums;Chun;Journal of Agricultural and Food Chemistry,2003

4. Increasing ‘Blackamber’ plum (Prunus salicina Lindell) consumer acceptance;Crisosto;Postharvest Biology and Technology,2004

5. Changes in phytochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: A comparative study;Díaz-Mula;Journal of the Science of Food and Agriculture,2008

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