Comparative characterisation of durian, mango and avocado

Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening

(2009) Ratiporn Haruenkit et al.   FOOD CHEMISTRY

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage

(2009) R.M. Robles-Sánchez et al.   JOURNAL OF FOOD SCIENCE

Characterization of dissolved organic matter in a submerged membrane bioreactor by using three-dimensional excitation and emission matrix fluorescence spectroscopy

(2009) Zhiwei Wang et al.   WATER RESEARCH

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

(2008) S.M.R. Ribeiro et al.   FOOD CHEMISTRY

Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops

(2008) Rene D. Corral-Aguayo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cellular Antioxidant Activity of Common Fruits

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification and Functional Analysis of Dietary Fiber and Polyphenols in Avocado

(2008) Maki Hirasawa et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Carotenoid Content of Underutilized Tropical Fruits

(2008) Hock Eng Khoo et al.   PLANT FOODS FOR HUMAN NUTRITION