Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit-Reference-Cited by-同舟云学术

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Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit

Published:2013-08 Issue:1 Volume:53 Page:218-225
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Toydemir Gamze,Capanoglu Esra,Gomez Roldan Maria Victoria,de Vos Ric C.H.,Boyacioglu Dilek,Hall Robert D.,Beekwilder Jules

Funder

EU 7th Frame ATHENA Project

The Netherlands Consortium of System Biology (NCSB)

The Netherlands Metabolomics Centre

Centre of Biosystems Genomics (CBSG)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Inhibitory activity of cyanidin-3-rutinoside on alpha-glucosidase;Adisakwattana;Journal of Enzyme Inhibition and Medicinal Chemistry,2004

2. Association of Official Analytical Chemists;AOAC,1990

3. Effects of sour cherry juice on blood glucose and some cardiovascular risk factors improvements in diabetic women, a pilot study;Ataie-Jafari;Nutrition & Food Science,2008

4. Analytical characterization and the impact of aging on anthocyanin composition and degradation in juices from five sour cherry cultivars;Bonerz;European Food Research and Technology,2007

5. Changes in antioxidant and metabolite profiles during production of tomato paste;Capanoglu;Journal of Agricultural and Food Chemistry,2008

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3. Metabolomic studies of anthocyanins in fruits by means of a liquid chromatography coupled to mass spectrometry workflow;Current Plant Biology;2022-12

4. Microwave-assisted extraction of Prunus cerasus L. peels: Citric acid-based deep eutectic solvents;Journal of the Turkish Chemical Society Section A: Chemistry;2022-03-19

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