4.7 Article

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China

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。
Article Horticulture

Analysis of Phenolic Compounds and Some Important Analytical Properties in Selected Apricot Genotypes

Martina Gottingerova et al.

Summary: Apricots are attractive for their harvest period and significant amount of beneficial substances, with chlorogenic acid, catechin, epicatechin, and rutin being the main phytochemicals found. Rutin and chlorogenic acid dominate among the studied set of cultivars in terms of quantity. Other important analytical properties of the fruits were also determined.

HORTSCIENCE (2021)

Article Horticulture

Polyphenol content in apricot fruits

H. Gomez-Martinez et al.

Summary: Apricot is a key fruit in the Mediterranean region, valued in the diets of Asian and Mediterranean countries. Polyphenols, the most abundant antioxidants in apricots, play a crucial role in defining fruit quality. The study identified the PPV resistant cultivar 'Goldrich' as the best for increasing antioxidants in apricot varieties.

SCIENTIA HORTICULTURAE (2021)

Article Food Science & Technology

Chemometric Tools Applied to Evaluation of Fruit Bioactive Compounds Extraction

Bruna Rosa da Silva Santos et al.

FOOD ANALYTICAL METHODS (2020)

Review Agriculture, Multidisciplinary

Impact of agronomic practices on grape aroma composition: a review

Hubert Alem et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

Xinguang Fan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

Okan Levent et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Review Food Science & Technology

Apricots: biochemistry and functional properties

Florinda Fratianni et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Food Science & Technology

Carotenoids, Tocopherols and Antioxidant Activity of Lipophilic Extracts from Sea Buckthorn Berries (Hippophae rhamnoides), Apricot Pulp and Apricot Kernel (Prunus Armeniaca)

Elena Andreea Pop et al.

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Horticulture

Volatile Characterization of Major Apricot Cultivars of Southern Xinjiang Region of China

Jian-rong Feng et al.

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2015)

Article Agriculture, Multidisciplinary

Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.)

Pablo Melgarejo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Chemistry, Applied

SPME-GC-MS detection of volatile compounds in apricot varieties

Incilay Gokbulut et al.

FOOD CHEMISTRY (2012)

Article Plant Sciences

From Genotype to Apricot Fruit Quality: The Antioxidant Properties Contribution

Annamaria Leccese et al.

PLANT FOODS FOR HUMAN NUTRITION (2012)

Article Food Science & Technology

Insights into research on phytochemistry and biological activities of Prunus armeniaca L. (apricot)

Ilkay Erdogan-Orhan et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Agriculture, Multidisciplinary

The Flavonol Isorhamnetin Exhibits Cytotoxic Effects on Human Colon Cancer Cells

Sara Jaramillo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.)

Mitsuo Miyazawa et al.

NATURAL PRODUCT RESEARCH (2009)

Article Chemistry, Applied

Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

Elif Betul Akin et al.

FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept

Veronika Greger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.).: Characterization of 28 cultivars

Christophe Aubert et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

The Prunus mume Sieb. et Zucc (Ume) is a rich natural source of novel anti-cancer substance

Masakazu Adachi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2007)

Article Food Science & Technology

Differences in anthocyanin and carotenoid content of fruits and vegetables

A Sass-Kiss et al.

FOOD RESEARCH INTERNATIONAL (2005)

Article Food Science & Technology

Development of a model for quality assessment of tomatoes and apricots

R Azodanlou et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)

Article Nutrition & Dietetics

Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers

CB Pedersen et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2000)