Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars-Reference-Cited by-同舟云学术

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Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars

Published:2020-04 Issue: Volume:162 Page:111097
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Lin Yang,Huang Guohui,Zhang Qi,Wang Yuehua,Dia Vermont P.,Meng Xianjun

Funder

China Scholarship Council

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference49 articles.

1. Rapid peroxyl radical scavenging capacity (PSC) assay for assessing both hydrophilic and lipophilic antioxidants;Adom;J. Agric. Food Chem.,2005

2. Blueberry and malvidin inhibit cell cycle progression and induce mitochondrial-mediated apoptosis by abrogating the JAK/STAT-3 signalling pathway;Baba;Food Chem. Toxicol.,2017

3. Trends of polyphenolics and anthocyanins accumulation along ripening stages of wild edible fruits of Indian Himalayan region;Belwal;Sci. Rep.,2019

4. Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis;Benjamin;Food Anal. Methods,2015

5. Analysis of condensed tannins using acidified vanillin;Broadhurst;J. Sci. Food Agric.,2010

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