Apricot
Author:
Publisher
Elsevier
Reference58 articles.
1. Can apricot kernels fatty acids delay the atrophied hepatocytes from progression to fibrosis in dimethylnitrosamine (DMN)-induced liver injury in rats?;Abdel-Rahman;Lipids Health Dis.,2011
2. Catechin contents of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods, and processed foods;Arts;J. Agr. Food Chem.,2000
3. Influence of rootstock on fruit entity, quality and antioxidant properties of fresh apricots (cv. ‘Pisana’);Bartolini;N. Zeal. J. Crop. Hort.,2014
4. Change in anthocyanin concentrations in red apricot fruits during ripening;Bureau;LWT-Food Sci. Technol.,2009
5. Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of northeast USA apricot (Prunus armeniaca) varieties;Campbell;J. Agr. Food Chem.,2013
Cited by 5 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. Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties;Food Technology and Biotechnology;2024-05
2. Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes;Folia Horticulturae;2023-12-01
3. New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries;Critical Reviews in Food Science and Nutrition;2023-11-11
4. Relationship Between Fruit Tree Growth Conditions in Orchards and the Attack by Nematodes;Advances in Environmental Engineering and Green Technologies;2023-06-30
5. Apricot Stone Classification Using Image Analysis and Machine Learning;Sustainability;2023-06-08
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