Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.-Reference-Cited by-同舟云学术

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Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

Published:2009-10-30 Issue:11 Volume:14 Page:4358-4369
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Ballistreri Gabriele,Arena Elena,Fallico Biagio

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/14/11/4358/pdf

Cited by 67 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. An Overview of the Characteristics, Advantages, and Uses of Nuts;Nut Consumption and Usefulness in the Modern World [Working Title];2024-08-22

2. Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels;International Journal of Food Science & Technology;2024-07-08

3. Evaluation of storage potential of fresh pistachios under different forms of exposure to storage;Acta Horticulturae;2024-06

4. Atlas pistachio (Pistacia atlantica) unripe fruit extract as a source of phytochemicals with anti-tyrosinase, antioxidant, and antibacterial properties;Biocatalysis and Agricultural Biotechnology;2024-04

5. Inhibitory Effect of Ascorbic Acid in Enzymatic Browning and Preservation of Quality in Fresh Pistachios (Pistacia Vera L.);Applied Fruit Science;2024-03-07

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