Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness-Reference-Cited by-同舟云学术

Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness

Published:2024-03 Issue: Volume:435 Page:137645
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Ying,Peng Jinming,Jia Yangyang,Guan Qingyun,Xiao Gengsheng,Li Chunmei,Shen Shanshan,Li Kaikai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Active pectin fragments of high in vitro antiproliferation activities toward human colon adenocarcinoma cells: Rhamnogalacturonan II;Ai;Food Hydrocolloids,2018

2. Structural features of pectins from fresh and sun-dried Japanese persimmon fruit;Asgar;Food Chemistry,2004

3. Extraction, characterization of aloe polysaccharides and the in-depth analysis of its prebiotic effects on mice gut microbiota;Chang;Carbohydrate Polymers,2021

4. Emulsifying Activity and Stability of Sugar Beet Pectin;Chen;Food Science,2018

5. Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage;Chen;Food Chemistry,2021

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

2. Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential;Food Chemistry;2024-10

3. Determination of the Protein and Amino Acid Content of Fruit, Vegetables and Starchy Roots for Use in Inherited Metabolic Disorders;Nutrients;2024-08-23

4. Multiple metabolite profiles uncover remarkable bioactive compounds and metabolic characteristics of noni fruit (Morinda citrifolia L.) at various stages of ripeness;Food Chemistry;2024-08

5. Ultrasound-assisted extraction of pectin from Spondias purpurea L. peels residues: optimization, characterization, and comparison with commercial pectin;Journal of Food Measurement and Characterization;2024-05-01