BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD–ESI-MSn and screening for their antioxidant activity

(2015) Vítor Spínola et al.   FOOD CHEMISTRY

Quality attributes and functional compounds of Mexican plum (Spondias purpureaL.) fruit ecotypes

(2015) Susana Solorzano-Morán et al.   Fruits

DIETARY FIBRE CONTENT, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN SOURSOPS (Annona muricata L.)

(2015) AMANDA DE MORAIS OLIVEIRA SIQUEIRA et al.   Revista Brasileira de Fruticultura

The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

(2014) Acácio Antonio Ferreira Zielinski et al.   JOURNAL OF FOOD SCIENCE

Postharvest physiology and technology of Spondias purpurea L. and S. mombin L

(2014) Yanik Ixchel Maldonado-Astudillo et al.   SCIENTIA HORTICULTURAE

Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids

(2012) Hugo Palafox-Carlos et al.   MOLECULES

Efecto de la luz en ciruela mexicana manejada en diferentes condiciones de almacenamiento Effect of light on Mexican plum stored under different storage conditions

(2011) E. Montalvo-González et al.   CyTA-Journal of Food

Nutritional properties of yellow mombin (Spondias mombin L.) pulp

(2011) Júlia Hauck Tiburski et al.   FOOD RESEARCH INTERNATIONAL

Fenólicos totais e capacidade antioxidante in vitro de polpas de frutos tropicais

(2011) Luanne Morais Vieira et al.   Revista Brasileira de Fruticultura

Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity

(2011) H. Palafox-Carlos et al.   SCIENTIA HORTICULTURAE

Antioxidant activity and profiles of common fruits in Singapore

(2010) Mia Isabelle et al.   FOOD CHEMISTRY

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

(2010) Jose A. Villa-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

(2010) Laura E. Gayosso-García Sancho et al.   FOOD RESEARCH INTERNATIONAL

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL