Role of Maturity Stages on Phenolic Compounds and Organic Acids Contents in Red Currant Fruits

Maintaining postharvest quality of medlar (Mespilus germanica) fruit using modified atmosphere packaging and methyl jasmonate

(2019) Ahmet Ozturk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical and Antioxidant Diversity in Fruits of Currant (Ribes spp.)

(2018) Nilda ERSOY et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Comparative Phytochemical Profiles and Antioxidant Enzyme Activity Analyses of the Southern Highbush Blueberry (Vaccinium corymbosum) at Different Developmental Stages

(2018) Yueting Sun et al.   MOLECULES

Changes in flavonoid and phenolic acid contents in some Rosa species during ripening

(2017) Mahfuz Elmastaş et al.   FOOD CHEMISTRY

Polyphenol metabolism in differently colored cultivars of red currant (Ribes rubrum L.) through fruit ripening

(2017) Zala Zorenc et al.   PLANTA

Diversity on color and phenolic compounds in apricot fruits

(2017) Muttalip Gundogdu et al.   Journal of Food Measurement and Characterization

Changes in fruit quality parameters of four Ribes species during ripening

(2015) Maja Mikulic-Petkovsek et al.   FOOD CHEMISTRY

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

(2015) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit

(2014) Sandra Voća et al.   MOLECULES

Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

(2011) Violeta Nour et al.   Fruits

Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation

(2008) C. Andreotti et al.   ANNALS OF APPLIED BIOLOGY

Quality changes during ripening of plums (Prunus domestica L.)

(2008) Valentina Usenik et al.   FOOD CHEMISTRY