251 related articles for article (PubMed ID: 26455574)
1. Selected chemical compounds in firm and mellow persimmon fruit before and after the drying process.
Senica M; Veberic R; Grabnar JJ; Stampar F; Jakopic J
J Sci Food Agric; 2016 Jul; 96(9):3140-7. PubMed ID: 26455574
[TBL] [Abstract][Full Text] [Related]
2. The effect of post-harvest technologies on selected metabolites in persimmon (Diospyros kaki Thunb.) fruit.
Persic M; Jakopic J; Hudina M
J Sci Food Agric; 2019 Jan; 99(2):854-860. PubMed ID: 30006943
[TBL] [Abstract][Full Text] [Related]
3. Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds.
Slatnar A; Klancar U; Stampar F; Veberic R
J Agric Food Chem; 2011 Nov; 59(21):11696-702. PubMed ID: 21958361
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.
González E; Vegara S; Martí N; Valero M; Saura D
J Food Sci; 2015 Mar; 80(3):C532-9. PubMed ID: 25619747
[TBL] [Abstract][Full Text] [Related]
5. Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.
González CM; Hernando I; Moraga G
J Sci Food Agric; 2021 Jan; 101(2):603-612. PubMed ID: 32683710
[TBL] [Abstract][Full Text] [Related]
6. Influence of reflective foil on persimmon (Diospyros kaki Thunb.) fruit peel colour and selected bioactive compounds.
Smrke T; Persic M; Veberic R; Sircelj H; Jakopic J
Sci Rep; 2019 Dec; 9(1):19069. PubMed ID: 31836845
[TBL] [Abstract][Full Text] [Related]
7. High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality.
Hernández-Carrión M; Tárrega A; Hernando I; Fiszman SM; Quiles A
Food Funct; 2014 Jun; 5(6):1250-60. PubMed ID: 24733518
[TBL] [Abstract][Full Text] [Related]
8. Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.
Lucas-González R; Fernández-López J; Pérez-Álvarez JÁ; Viuda-Martos M
J Sci Food Agric; 2018 Jan; 98(2):504-510. PubMed ID: 28612355
[TBL] [Abstract][Full Text] [Related]
9. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.
Vázquez-Gutiérrez JL; Quiles A; Vonasek E; Jernstedt JA; Hernando I; Nitin N; Barrett DM
Food Sci Technol Int; 2016 Dec; 22(8):688-698. PubMed ID: 27091148
[TBL] [Abstract][Full Text] [Related]
10. Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante).
Cano MP; Gómez-Maqueo A; Fernández-López R; Welti-Chanes J; García-Cayuela T
Food Res Int; 2019 Sep; 123():538-549. PubMed ID: 31285003
[TBL] [Abstract][Full Text] [Related]
11. Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon "Kaki Tipo" cv, cultivated in Italy.
Bordiga M; Travaglia F; Giuffrida D; Mangraviti D; Rigano F; Mondello L; Arlorio M; Coïsson JD
Food Res Int; 2019 Jun; 120():800-809. PubMed ID: 31000300
[TBL] [Abstract][Full Text] [Related]
12. In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.
García-Cayuela T; Nuño-Escobar B; Welti-Chanes J; Cano MP
J Sci Food Agric; 2018 Jul; 98(9):3246-3254. PubMed ID: 29230830
[TBL] [Abstract][Full Text] [Related]
13. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit.
Bozkir H; Rayman Ergün A; Serdar E; Metin G; Baysal T
Ultrason Sonochem; 2019 Jun; 54():135-141. PubMed ID: 30765216
[TBL] [Abstract][Full Text] [Related]
14. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon.
Polat A; Taskin O; Izli N
J Food Sci; 2024 Apr; 89(4):2332-2346. PubMed ID: 38380681
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical, sensory, and nutritional quality of fresh-cut "Rojo Brillante" persimmon affected by maturity stage and antibrowning agents.
Sanchís E; Mateos M; Pérez-Gago MB
Food Sci Technol Int; 2016 Oct; 22(7):574-586. PubMed ID: 26865077
[TBL] [Abstract][Full Text] [Related]
16. Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.
Hernández-Carrión M; Vázquez-Gutiérrez JL; Hernando I; Quiles A
J Food Sci; 2014 Jan; 79(1):C32-8. PubMed ID: 24313952
[TBL] [Abstract][Full Text] [Related]
17. Fresh from the Ornamental Garden: Hips of Selected Rose Cultivars Rich in Phytonutrients.
Cunja V; Mikulic-Petkovsek M; Weber N; Jakopic J; Zupan A; Veberic R; Stampar F; Schmitzer V
J Food Sci; 2016 Feb; 81(2):C369-79. PubMed ID: 26773854
[TBL] [Abstract][Full Text] [Related]
18. Preparing a carotenoid polyphenol-enriched extract from the peel of persimmon, Diospyros kaki L.f.
Izuchi R; Takahashi H; Inada Y
Biosci Biotechnol Biochem; 2009 Dec; 73(12):2793-5. PubMed ID: 19966462
[TBL] [Abstract][Full Text] [Related]
19. Deastringent Peel Extracts of Persimmon (
Jeong DW; Cho CH; Lee JS; Lee SH; Kim T; Kim DO
J Microbiol Biotechnol; 2018 Jul; 28(7):1094-1104. PubMed ID: 29975999
[TBL] [Abstract][Full Text] [Related]
20. Rapid screening of low-molecular-weight phenols from persimmon (Diospyros kaki) pulp using liquid chromatography/UV-visible/electrospray mass spectrometry analysis.
Sentandreu E; Cerdán-Calero M; Halket JM; Navarro JL
J Sci Food Agric; 2015 Jun; 95(8):1648-54. PubMed ID: 25103690
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
