Changes in phenolic compounds, enzymatic and non‐enzymatic antioxidant properties in “Thompson Seedless” grape after UV‐C irradiation
Author:
Affiliation:
1. Department of Horticultural Science Faculty of Agriculture Bu‐Ali Sina University Hamedan Iran
2. Department of Food Science Aarhus University Aarhus N Denmark
Funder
Bu-Ali Sina University
Ministry of Science Research and Technology
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15965
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1. Functional roles of flavonoids in photoprotection: New evidence, lessons from the past
2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
3. Antioxidant Activity, Phenolic Compounds, and NMR Characterization of Balsamic and Traditional Balsamic Vinegar of Modena
4. Biochemical and Proteomic Analysis of Grape Berries (Vitis labruscana) during Cold Storage upon Postharvest Salicylic Acid Treatment
5. Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?
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