A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )

Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries

(2022) Indeewarie Hemamali Dissanayake et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes

(2022) Yasmina Sultanbawa et al.   Current Opinion in Food Science

Phytochemical profile and food applications of edible flowers: A comprehensive treatise

(2022) Zargham Faisal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical Composition and Antioxidant Capacity of the Fruits of European Plum Cultivar “Čačanska Lepotica” Influenced by Different Rootstocks

(2022) Antoaneta Trendafilova et al.   Foods

LC-ESI-QTOF-MS/MS profiling of phenolic compounds in Australian native plums and their potential antioxidant activities

(2022) Jiaxun Li et al.   Food Bioscience

Cancer protective effects of plums: A systematic review

(2021) Abdul Alim Bahrin et al.   BIOMEDICINE & PHARMACOTHERAPY

Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages

(2020) Diego Redondo et al.   Waste and Biomass Valorization

In vitro bioaccessibility and antioxidant activity of black plum ( Syzygium caryophyllatum )

(2020) Godagama Udaha Walauwe Uththara Pub Kumari et al.   JOURNAL OF FOOD BIOCHEMISTRY

Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review

(2020) Mamatha Chandra Singh et al.   FOOD RESEARCH INTERNATIONAL

Variability in the Content of Phenolic Compounds in Plum Fruit

(2020) Mindaugas Liaudanskas et al.   Plants-Basel

HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study

(2019) Abderrahmane Mokrani et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

(2019) Kashif Ghafoor et al.   International Journal of Food Engineering

Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia 

(2018) N. Miletić et al.   CZECH JOURNAL OF FOOD SCIENCES

Dried Plums, Prunes and Bone Health: A Comprehensive Review

(2017) Taylor Wallace   Nutrients

Polyphenols in Food: Cancer Prevention and Apoptosis Induction

(2017) Ashita Sharma et al.   CURRENT MEDICINAL CHEMISTRY

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

(2016) Anna Michalska et al.   FOOD CHEMISTRY

Inflammation related responses of intestinal cells to plum and cabbage digesta with differential carotenoid and polyphenol profiles following simulated gastrointestinal digestion

(2016) Anouk Kaulmann et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Polyphenol-based nutraceuticals for the prevention and treatment of cardiovascular disease: Review of human evidence

(2016) Joao Tomé-Carneiro et al.   PHYTOMEDICINE

A Systematic Review on the Health Effects of Plums (Prunus domesticaandPrunus salicina)

(2016) Ezinne O. Igwe et al.   PHYTOTHERAPY RESEARCH

Application of spectroscopic methods for identification (FT-IR, Raman spectroscopy) and determination (UV, EPR) of quercetin-3-O-rutinoside. Experimental and DFT based approach

(2015) Magdalena Paczkowska et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Simultaneous determination of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid and geniposide in rat plasma by UPLC-MS/MS and its application to a pharmacokinetic study after administration of Reduning injection

(2014) Yanjuan Wang et al.   BIOMEDICAL CHROMATOGRAPHY

Functional components and medicinal properties of food: a review

(2014) Christian Izuchukwu Abuajah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Resources and Biological Activities of Natural Polyphenols

(2014) An-Na Li et al.   Nutrients

Factors influencing mineral composition of plum fruits

(2013) Tomo Milošević et al.   Journal of Elementology

Scientific Validation of the Antidiabetic Effects of Syzygium jambolanum DC (Black Plum), a Traditional Medicinal Plant of India

(2012) Manjeshwar S. Baliga et al.   JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE

Biochemical Basis for Functional Ingredient Design from Fruits

(2012) Jissy K. Jacob et al.   Annual Review of Food Science and Technology

Daily Apple versus Dried Plum: Impact on Cardiovascular Disease Risk Factors in Postmenopausal Women

(2012) Sheau C. Chai et al.   Journal of the Academy of Nutrition and Dietetics

Phytochemistry, traditional uses and pharmacology of Eugenia jambolana Lam. (black plum): A review

(2011) Manjeshwar Shrinath Baliga et al.   FOOD RESEARCH INTERNATIONAL

Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties

(2011) Joanna Milala et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Extraction and Analysis of Polyphenols: Recent trends

(2010) C.M. Ajila et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

A white mutant of Malay apple fruit (Syzygium malaccense) lacks transcript expression and activity for the last enzyme of anthocyanin synthesis, and the normal expression of a MYB transcription factor

(2010) Panumas Kotepong et al.   FUNCTIONAL PLANT BIOLOGY

Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening

(2008) V USENIK et al.   FOOD CHEMISTRY