Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

By F. Tomás-Barberán, J. Espín. 2001

1,277 citations recorded by the source corpus.

Subfields: Biochemistry, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/600d6ff3db66df8603328d0847fbae0e3977e842

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Ali Ghasemzadeh
2. M. Hashemi
3. N. Ghasemzadeh

In Molecular Biology

1. F. Stampar
2. R. Veberič
3. Ali Ghasemzadeh
4. N. Ghasemzadeh

In Plant Science

1. M. Hashemi
2. M. Moreno
3. C. Cantín
4. F. Stampar
5. R. Veberič
6. Y. Gogorcena
7. S. Hosseini
8. A. Mohammadi

Citations in the corpus

• Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage (2014, background): “Hydroxylation of monophenols to o-diphenols and the oxidation of o-diphenols to o-quinones in the presence of molecular oxygen were catalyzed by polyphenol oxidase (Tomas-Barberan and Espin 2001).”
• Flavonoids and phenolic acids: Role and biochemical activity in plants and human (2011, background): “Phenolic compounds confer unique taste, flavour, and healthpromoting properties found in vegetables and fruits (Tomas-Barberan and Espin, 2001).”
• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “Inactivation of these enzymes prior to processing is often a required step to maintain the quality of the fruits for an extended duration.((96))”
• Analysis of phenotypic variation of sugar profile in different peach and nectarine [Prunus persica (L.) Batsch] breeding progenies (2009, result): “This relationship is reasonable since a sufficient accumulation of assimilates, 406 contributing to the SSC, in or near the fruit is essential for phenolic compounds 407 synthesis, responsible of the blush and endocarp staining of fruits.(40) Titratable acidity 408 showed a significant positive corr”
• Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region (2008, background): “Besides sugars and organic acids, phenolics as secondary metabolites can also contribute to sweet, bitter or astringent flavours of fruit to a certain extent, while they can also contribute to aroma (Tomas-Barberan & Espin, 2001).”