Avocado Production, Processing, and Nutrition-Reference-Cited by-同舟云学术

Avocado Production, Processing, and Nutrition

Published:2018-02-16 Issue: Volume: Page:509-534
ISSN:
Container-title:Handbook of Vegetables and Vegetable Processing
language:
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Author:

Zafar Tasleem¹,Sidhu Jiwan S.¹

Affiliation:

1. Department of Food Science and Nutrition, College of Life Sciences; Kuwait University; Safat Kuwait

Publisher

John Wiley & Sons, Ltd

Reference148 articles.

1. Manipulating avocado fruit ripening with 1-methylcyclopropene;Adkins;Postharv Biol & Technol,2005

2. Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado;Aguilo-Aguayo;LWT-Food Sci & Technol,2014

3. The Preventive Effects of avocado fruit and seed extracts on cardio-nephrotoxicity induced by diethylnitrosamine/2-acetylaminoflurine in Wistar rats;Ahmed;Basic Sci Med,2017

4. Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening;Alexander;J Exp Bot,2002

5. Effects of avocado as a source of mono-unsaturated fatty acids on plasma lipid levels;Alvizouri-Munoz;Arch Med Res,1992

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1. Formulation of a Commercial Quality Index for Avocado Produced in an Inter-Andean Valley;Horticulturae;2024-07-25

2. Supply chain management analysis of avocado in south Sumatra province through the Food Supply Chain Network (FSCN) method;Potravinarstvo Slovak Journal of Food Sciences;2023-06-06

3. Avocado ( Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits;Journal of Food Processing and Preservation;2022-10-11

4. The Enigmatic Aliphatic Acetogenins and Their Correlations With Lipids During Seed Germination and Leaf Development of Avocado (Persea americana Mill.);Frontiers in Plant Science;2022-05-03

5. Bacillus mycoides A1 and Bacillus tequilensis A3 inhibit the growth of a member of the phytopathogen Colletotrichum gloeosporioides species complex in avocado;Journal of the Science of Food and Agriculture;2020-05-20