CARBOHYDRATES, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN PULP AND PEEL OF 15 BANANA CULTIVARS

AVALIAÇÃO DA QUALIDADE DE PÃO COM ADIÇÃO DE FARINHA E PURÊ DA BANANA VERDE

(2015) DAYSE ALINE SILVA BARTOLOMEU DE OLIVEIRA et al.   Revista Brasileira de Fruticultura

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

(2011) Abbas F.M. Alkarkhi et al.   FOOD CHEMISTRY

Extração e caracterização do amido de diferentes genótipos de bananeira

(2011) Magali Leonel et al.   Revista Brasileira de Fruticultura

Antioxidant activity and profiles of common fruits in Singapore

(2010) Mia Isabelle et al.   FOOD CHEMISTRY

Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.)

(2010) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

(2009) Rafaela González-Montelongo et al.   FOOD CHEMISTRY

Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel

(2009) Hana Kim et al.   FOOD CHEMISTRY

Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples

(2008) El-Sayed Saleh Abdel-Hameed   FOOD CHEMISTRY

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

(2008) M. Alothman et al.   FOOD CHEMISTRY

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

(2007) S.L. Rodríguez-Ambriz et al.   FOOD CHEMISTRY

Changes of antioxidant activity and total phenolic compounds during storage of selected fruits

(2007) Oruma Patthamakanokporn et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS