Dry Matter, Adhesiveness and Their Relationship with Other Attributes as Quality Indicators for Pumpkin Consumption-Reference-Cited by-同舟云学术

Dry Matter, Adhesiveness and Their Relationship with Other Attributes as Quality Indicators for Pumpkin Consumption

Published:2023 Issue:4 Volume:92 Page:464-475
ISSN:2189-0102
Container-title:The Horticulture Journal
language:en
Short-container-title:Hortic J

Author:

Julius G. Rosales Raymund¹,Photchanachai Songsin²,Khanobdee Chanulak³

Affiliation:

1. Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (Bang Khun Thian)

2. Postharvest Technology Innovation Center, Ministry of Higher Education, Science, Research and Innovation

3. Rajamangala University of Technology Lanna, Agricultural Technology Research Institute

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Plant Science

Link

https://www.jstage.jst.go.jp/article/hortj/92/4/92_QH-042/_pdf

Reference32 articles.

1. Amin, M., T. Islam, M. Uddin, M. Uddin, M. Rahman and M. Satter. 2019. Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin. Heliyon. 5: e02462. DOI: 10.1016/j.heliyon.2019.e02462.

2. Association of Official Analytical Chemists. 2000. Official methods of analysis AOAC International. 17th ed. Association of Official Analytical Chemists, Maryland, USA.

3. Benzie, I. and J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239: 70–76.

4. Bradford, M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248–254.

5. Brand-Williams, W., M. Cuvelier and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Tech. 28: 25–30.

Cited by 1 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. Development of comprehensive prediction models for pumpkin fruit sensory quality using physicochemical analysis, near-infrared spectroscopy, and machine learning;Journal of Food Composition and Analysis;2024-10