Antioxidant activity, and phenolic and mineral contents of the walnut kernel (Juglans regiaL.) as a function of the pellicle color-Reference-Cited by-同舟云学术

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Antioxidant activity, and phenolic and mineral contents of the walnut kernel (Juglans regiaL.) as a function of the pellicle color

Published:2016-04-11 Issue:3 Volume:71 Page:177-184
ISSN:0248-1294
Container-title:Fruits
language:
Short-container-title:Fruits

Author:

Trandafir Ion,Cosmulescu Sina,Botu Mihai,Nour Violeta

Publisher

International Society for Horticultural Science (ISHS)

Subject

Horticulture,Agronomy and Crop Science,Food Science

Link

http://www.pubhort.org/members/showdocument?series=fruits&pdffile=-bs-actahort-bs-fruits-bs-pdf-bs-2016-bs-3-bs-fruits150173.pdf&layout=pubhort&action=showdocument&lidvan=ishs&yearfruits=2016&volume=71&issue=3&edpsref=fruits150173

Cited by 52 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. Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle;Food Chemistry: X;2024-10

2. The chemical composition of the walnut pellicle and its benefits to health;Food & Medicine Homology;2024-09

3. Comparative Study of Different Walnut (Juglans regia L.) Varieties Based on Their Nutritional Values;Plants;2024-07-29

4. Integrated metabolomic and transcriptomic dynamic profiles of endopleura coloration during fruit maturation in three walnut cultivars;BMC Plant Biology;2024-02-14

5. Application of Ammoides Pusilla as a Natural Food Preservative for Shelf-Life Extension of Cream Cheese;Journal of Culinary Science & Technology;2024-01-21

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