Chayote (Sechium edule (Jacq.) Swartz)-Reference-Cited by-同舟云学术

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Chayote (Sechium edule (Jacq.) Swartz)

Published:2017-10-16 Issue: Volume: Page:979-992
ISSN:
Container-title:Fruit and Vegetable Phytochemicals
language:
Short-container-title:

Author:

Coronel Oscar Andrés Del Ángel¹,León-García Elizabeth²,Vela-Gutiérrez Gilber³,Medina Javier De la Cruz²,García-Varela Rebeca⁴,García Hugo S.²

Affiliation:

1. Superior Techological Institute of Huatusco; Food Industry Engineering Division; Huatusco Veracruz Mexico

2. UNIDA; Technological Institute of Veracruz; Veracruz Mexico

3. University of Sciences and Arts of Chiapas; Faculty of Nutrition and Food Sciences; Tuxtla Gutiérrez Chiapas Mexico

4. CIATEJ; Autopista Mty-Aeropuerto; Apodaca Nueva Leon Mexico

Publisher

John Wiley & Sons, Ltd

Reference55 articles.

1. Genetic characterization of a collection of chayote, Sechium edule (Jacq.) Swartz, in Costa Rica by using isozyme markers;Abdelnour;Genetic Resources and Crop Evolution,2008

2. Sterols compositions of seeds and mature plants of family Cucurbitaceae;Akihisa;Journal of the American Oil Chemists' Society,1986

3. Compositions of triterpene alcohols of seeds and mature plants of family Cucurbitaceae;Akihisa;Journal of the American Oil Chemists' Society,1988

4. Antioxidant, antibacterial activity, and phytochemical characterization of Melaleuca cajuputi extract;Al-Abd;BMC Complementary and Alternative Medicine,2015

5. Cucurbitacins: a promising target for cancer therapy;Alghasham;International Journal of Health Sciences (Qassim University),2013

Cited by 3 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. Formulation and Characterization of Squash Enriched Cookies;Agro and Food Processing Technologies;2023

2. Origin, Evolution, Breeding, and Omics of Chayote, an Important Cucurbitaceae Vegetable Crop;Frontiers in Plant Science;2021-09-24

3. Effect of Administration of CHAGURO Made of Chayote (Sechium edule) and Tuna (Thunnus sp.) on Rats Induced with Streptozotocin-Nicotinamide and a High-Fat Diet;Current Research in Nutrition and Food Science Journal;2021-04-27

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