1. Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar;Asikin;LWT - Food Science and Technology,2016
2. Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India;Bhagya;Comptes Rendus Biologies,2009
3. Morphological, phenological, and agronomical characterisation of variability among common bean (Phaseolus vulgaris L.) local populations from the National Centre for Plant Genetic Resources: Polish Genebank;Boros;Journal of Horticultural Research,2014
4. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. Merill) seed maturation;Borrmann;Journal of Agricultural and Food Chemistry,2009
5. Cell wall metabolism during maturation, ripening and senescence of peach fruit;Brummell;Journal of Experimental Botany,2004