Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars-Reference-Cited by-同舟云学术

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Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars

Published:2014-12 Issue: Volume:165 Page:354-361
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Park Yong-Seo,Namiesnik Jacek,Vearasilp Kann,Leontowicz Hanna,Leontowicz Maria,Barasch Dinorah,Nemirovski Alina,Trakhtenberg Simon,Gorinstein Shela

Funder

Rural Development Administration, South Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits;Amodio;Journal of the Science of Food and Agriculture,2007

2. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

3. Polyphenolic contents of natural dyes produced from industrial plants assayed by HPLC and novel spectrophotometric methods;Bener;Industrial Crops & Products,2010

4. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Use of a free radical method to evaluate antioxidant activity;Brand-WIlliams;Food Science & Technology (London),1995

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