Sugar and Phenolic Acid Composition of Stored Commercial Oleaster Fruits
Authors:
- Faik Ahmet AyazFAFaik Ahmet Ayaz
- Eric BertoftEBEric Bertoft
- 1 October 2001
- journal article
- research article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 14 (5) , 505-511
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Sugar, Non-volatile and Phenolic Acids Composition of Strawberry Tree (Arbutus unedo L. var.ellipsoidea ) FruitsJournal of Food Composition and Analysis, 2000
- Floral Volatiles ofElaeagnus umbellataThunb.Journal of Essential Oil Research, 1995
- Phenolic composition of white grapes (Var. Airen). Changes during ripeningFood Chemistry, 1993
- Sucrose phosphate synthase and other sucrose metabolizing enzymes in fruits of various speciesPhysiologia Plantarum, 1991
- Studies on carbohydrates of red gram (Cajanus cajan) in relation to millingJournal of the Science of Food and Agriculture, 1991
- Role of Sucrose Synthase and Other Related Enzymes in Sucrose Accumulation in Peach Fruit.Engei gakkai zasshi (Journal of the Japanese Society for Horticultural Science), 1991
- Formation of 4‐Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC MethodJournal of Food Science, 1990
- Sucrose Phosphate Synthase and Acid Invertase as Determinants of Sucrose Concentration in Developing Muskmelon (Cucumis melo L.) FruitsPlant Physiology, 1989
- Changes in chemical components of ripening oleaster fruitsPhytochemistry, 1987
- IDENTIFICATION AND CHANGES OF FLAVONOIDS IN MERLOT AND CABERNET SAUVIGNON WINESJournal of Food Science, 1980