Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars-Reference-Cited by-同舟云学术

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Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars

Published:2021-11-19 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Legua Pilar¹^ORCID,Modica Giulia²^ORCID,Porras Ignacio³,Conesa Agustín¹^ORCID,Continella Alberto²^ORCID

Affiliation:

1. Plant Science and Microbiology Department Miguel Hernández University Alicante Spain

2. Department of Agriculture, Food and Environment University of Catania Catania Italy

3. Department of Citriculture Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA) Murcia Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11636

Reference56 articles.

1. Food and Agriculture Organization of the United Nations. FAOSTAT Statistical Database. [Rome]. Available: www.faostat.fao.org

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

3. Molecular Insights into the Effects of Rootstocks on Maturation of Blood Oranges

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

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

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2. The Change of Bioactive Compounds in some Superior Genotypes of Orange during Maturation Stages Compared to the Commercial Orange (Citrus sinensis) cv. Mars;Applied Fruit Science;2024-08-13

3. Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation;Innovative Food Science & Emerging Technologies;2024-07

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