The influence of berry perforation on grape drying kinetics and total phenolic compounds-Reference-Cited by-同舟云学术

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The influence of berry perforation on grape drying kinetics and total phenolic compounds

Published:2019-03-21 Issue:9 Volume:99 Page:4260-4266
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martín‐Gómez Juan¹,Ángeles Varo M¹,Mérida Julieta¹,Serratosa María P¹^ORCID

Affiliation:

1. Department of Agricultural Chemistry, Faculty of SciencesUniversity of Cordoba Cordoba Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9657

Reference35 articles.

1. Bioactive Compounds and Antioxidant Activity in Different Types of Berries

2. Antioxidant and Antiatherogenic Properties of Phenolic Acid and Flavonol Fractions of Fruits of ‘Amari’ and ‘Hallawi’ Date (Phoenix dactylifera L.) Varieties

3. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

4. Flavonoids: a powerful and abundant source of antioxidants;Pal D;Int J Pharm Pharm Sci,2013

5. Edible berries: Bioactive components and their effect on human health

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3. Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa);Food and Bioprocess Technology;2023-06-17

4. Effect of steam pretreatment on drying kinetics and quality of Polygonati Rhizoma dried in hot‐blast air;Journal of Food Process Engineering;2021-11-07

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