Nutritional and Functional Properties of Dates: A Review

By M. Al-Farsi, Chang Yong Lee. Critical reviews in food science and nutrition, 2008

652 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b5f60206470ef5c49cc6105262f5578b7c1dc9b3

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In Plant Science

1. Z. Hamidi-Esfahani
2. Z. Ashraf

Citations in the corpus

• Date and Date Processing: A Review (2011, background): “Fresh date is a rich source of antioxidants(45) (trolox), anthocyanins (cyanidin 3-glucoside), carotenoids,(46) phenolic compounds (ferulic acid), free phenolic acids (protocatecoic acid, vanilic acid, syringic acid, and ferulic acid), and bonded phenolic acids (gallic acid, protocatecoic acid, p-hy”