Physicochemical Properties of Flowering Cherry (Prunus serrulata L.) Fruits According to Cultivars-Reference-Cited by-同舟云学术

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Physicochemical Properties of Flowering Cherry (Prunus serrulata L.) Fruits According to Cultivars

Published:2009-05-29 Issue:5 Volume:38 Page:574-579
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Seong-A,Kim Kyoung-Hee,Lee Sang-Young,Joung Kyong-Hee,Cho Sook-Hyun,Yook Hong-Sun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200916041346794.pdf

Reference11 articles.

1. Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation

2. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer

3. A possible emerging role of phytochemicals in improving age-related neurological dysfunctions: a multiplicity of effects

4. Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

5. Characterization of Red Radish Anthocyanins

Cited by 5 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. Analysis of Amino Acids, Fatty Acids, and Antioxidant Activities of <i>Prunus yedoensis</i> Matsum. Bark Extracts;Journal of Food Hygiene and Safety;2024-06-30

2. Cherry fruit anthocyanins cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside protect against blue light-induced cytotoxicity in HaCaT cells;Applied Biological Chemistry;2023-01-13

3. Antioxidative Properties of Ethanolic Extracts from Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit with Various Doses of Gamma Radiation;Journal of the Korean Society of Food Science and Nutrition;2011-10-31

4. Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder;Journal of the Korean Society of Food Science and Nutrition;2010-09-30

5. Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder;Journal of the Korean Society of Food Science and Nutrition;2009-11-30

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