Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Primary Metabolism in Fresh Fruits During Storage

(2020) Stefano Brizzolara et al.   Frontiers in Plant Science

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

(2019) F. Habibi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with γ-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage

(2019) Fariborz Habibi et al.   FOOD CHEMISTRY

Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

(2019) Simona Fabroni et al.   FOOD RESEARCH INTERNATIONAL

Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits

(2018) Antonia D. Asencio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fruit sugar and organic acid were significantly related to fruit Mg of six citrus cultivars

(2018) Yuan Zhou et al.   FOOD CHEMISTRY

Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans

(2018) Dolores Mueller et al.   FOOD CHEMISTRY

Sanguinello and Tarocco (C itrus Sinensis [L.] Osbeck): Bioactive compounds and color appearance of blood oranges

(2018) Laura Cebadera-Miranda et al.   FOOD CHEMISTRY

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

(2018) Joanna Lado et al.   SCIENTIA HORTICULTURAE

Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures

(2017) Lourdes Carmona et al.   FOOD CHEMISTRY

Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

(2017) Fariborz Habibi et al.   FOOD CHEMISTRY

Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice

(2017) C. Pannitteri et al.   FOOD CHEMISTRY

Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

(2017) Biagio Fallico et al.   FOOD CHEMISTRY

Shellac, gelatin and Persian gum as alternative coating for orange fruit

(2017) Fereshteh Khorram et al.   SCIENTIA HORTICULTURAE

Effects of exogenous 24-epibrassinolide to control grey mould and maintain postharvest quality of table grapes

(2016) Qing Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of superatmospheric oxygen storage on the content of phytonutrients in ‘Sanguinello Comune’ blood orange

(2016) Maria Giovanna Molinu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Phenolic-enriched foods: sources and processing for enhanced health benefits

(2016) Gordon J. McDougall   PROCEEDINGS OF THE NUTRITION SOCIETY

The State of the Art in Biosynthesis of Anthocyanins and Its Regulation in Pigmented Sweet Oranges [(Citrus sinensis) L. Osbeck]

(2015) Angela Roberta Lo Piero   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preharvest Application of Oxalic Acid Increased Fruit Size, Bioactive Compounds, and Antioxidant Capacity in Sweet Cherry Cultivars (Prunus avium L.)

(2014) Alejandra Martínez-Esplá et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Retrotransposons Control Fruit-Specific, Cold-Dependent Accumulation of Anthocyanins in Blood Oranges

(2012) E. Butelli et al.   PLANT CELL

Sugars and organic acids changes in pericarp and endocarp tissues of pumelo fruit during postharvest storage

(2012) Xiao-Hua Sun et al.   SCIENTIA HORTICULTURAE

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

(2010) Cíntia Reis da Silva et al.   Food Science and Technology

Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates

(2010) Mohammad Sayyari et al.   FOOD CHEMISTRY

Degradative enzymatic activities in fresh-cut blood-orange slices during chilled-storage

(2009) Anna Eghle Catalano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]

(2008) Paolo Rapisarda et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

(2007) Hasim Kelebek et al.   FOOD CHEMISTRY