Characteristics of organic acids in the fruit of different pumpkin species

This publication has 23 references indexed in Scilit:

• Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content
  LWT, 2010
• The Effect of Nitrogen Fertilization Methods on Yield and Chemical Composition of Pumpkin (Cucurbita Maxima) Fruits Before and After Storage
  Journal of Fruit and Ornamental Plant Research, 2009
• Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey
  Food Chemistry, 2006
• Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars
  European Food Research and Technology, 2006
• Effect of postharvest period on sugars, organic acids and fatty acids composition in commercially sold medlar (Mespilus germanica 'Dutch') fruit
  European Food Research and Technology, 2003
• Sugars and sweetness in buttercup squash
  Food Quality and Preference, 2000
• Study of the Compositional Changes of Mango during Ripening by Use of Nuclear Magnetic Resonance Spectroscopy
  Journal of Agricultural and Food Chemistry, 2000
• Food carotenoids and cancer prevention: An overview of current research
  Trends in Food Science & Technology, 1997
• Growth and compositional changes during the development of prickly pear fruit
  Journal of Horticultural Science, 1992
• The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables
  British Journal of Nutrition, 1983