相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach
Farhana R. Bhuiyan et al.
JOURNAL OF PROTEOMICS (2020)
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Janne S. de Morais et al.
FOOD RESEARCH INTERNATIONAL (2020)
Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening
Ritesh Balaso Watharkar et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
A starch edible surface coating delays banana fruit ripening
Rahul Thakur et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Application of laser-induced backscattering imaging for predicting and classifying ripening stages of Berangan bananas
Nurazwin Zulkifli et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2019)
Ripeness Classification of Bananito Fruit (Musa acuminata, AA): a Comparison Study of Visible Spectroscopy and Hyperspectral Imaging
Yuan-Yuan Pu et al.
FOOD ANALYTICAL METHODS (2019)
Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment
Hang T. Vu et al.
SCIENTIA HORTICULTURAE (2019)
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review
Li-Zhen Deng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Characterization of pectin extracted from banana peels of different varieties
Phaviphu Khamsucharit et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)
Yunfeng Pu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Apple fruit quality: Overview on pre-harvest factors
Stefano Musacchi et al.
SCIENTIA HORTICULTURAE (2018)
Therapeutic potentials and compositional changes of valuable compounds from banana- A review
Sadia Qamar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
The effects of banana ripeness on quality indices for puree production
Min Yap et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity
Sirithon Siriamornpun et al.
SCIENTIA HORTICULTURAE (2017)
Effects of maturity on physicochemical properties of Gac fruit (Momordica cochinchinensis Spreng.)
Xuan T. Tran et al.
FOOD SCIENCE & NUTRITION (2016)
Prediction of banana quality indices from color features using support vector regression
Alireza Sanaeifar et al.
TALANTA (2016)
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana
Heliofabia Virginia de Vasconcelos Facundo et al.
FOOD CHEMISTRY (2015)
Assessment of banana fruit maturity by image processing technique
D. Surya Prabha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Characterization of Musa sp Fruits and Plantain Banana Ripening Stages According to Their Physicochemical Attributes
Claudine Valerie Passo Tsamo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Prediction of textural attributes using color values of banana (Musa sapientum) during ripening
Pranita Jaiswal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
The cold storage of green bananas affects the starch degradation during ripening at higher temperature
Fernanda H. G. Peroni-Okita et al.
CARBOHYDRATE POLYMERS (2013)
A digital imaging method for measuring banana ripeness
Wei Ji et al.
COLOR RESEARCH AND APPLICATION (2013)
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
Charis M. Galanakis
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Phenotypic variation of baobab (Adansonia digitata L.) fruit traits in Mali
S. De Smedt et al.
AGROFORESTRY SYSTEMS (2011)
Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety 'Robusta'
Shyamrao Gururao Kulkarni et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Physical and cellular structure changes of Rastali banana (Musa AAB) during growth and development
Tee Yei Kheng et al.
SCIENTIA HORTICULTURAE (2011)
PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP GROSS MICHEL) DURING RIPENING
Somruedee Thaiphanit et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Derivation and Evaluation of a Labeled Hedonic Scale
Juyun Lim et al.
CHEMICAL SENSES (2009)
Compositional variation in β-carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars
Ajay Arora et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening
Esther Sakyi-Dawson et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas
A. Salvador et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
Thomas Happi Emaga et al.
FOOD CHEMISTRY (2007)
Antioxidant compounds from bananas (Musa Cavendish)
S Someya et al.
FOOD CHEMISTRY (2002)
Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening
A Jimenez et al.
PLANTA (2002)