HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.
By F. Tomás-Barberán, M. Gil, Paedar Cremin, A. Waterhouse, Betty Hess-Pierce, A. Kader. Journal of Agricultural and Food Chemistry, 2001
708 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science
View Paper: https://www.semanticscholar.org/paper/c6d762275da9f8aa224f8b0cf46eaff48e4db56e
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In Biochemistry
Citations in the corpus
- Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies (2009, background): “correlation is expected since both traits are due to the anthocyanins level in the fruit (Tomás-Barberán et al. 2001).”
- Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit (2012, methodology): “…rpm using water/ methanol (2:8) containing 2 mM NaF (to inactivate polyphenol oxidase activity and prevent phenolic degradation) as described by Tomás-Barberán et al. (2001) and quantified using the Folin–Ciocalteu reagent, and results were expressed as milligrammes pyrogallol equivalent 100…”
- Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties (2006, background): “g Values indicate the contribution of the section to the total weight of the Apart from anthocyanins, several hydroxycinnamates, flavan 3-ols and flavonols, predominantly chlorogenic acid, neochlorogenic acid, catechin, epicatechin, and quercetin 3-rutinoside, have been identified in peaches and plu”
- Variation in total phenolics and antioxidant capacity among European plum genotypes (2006, background): “) contain several important phytonutrients such as flavonoids and phenolic acids (Tomas-Barberan et al., 2001), which have strong antioxidant capacities (Cao et al.”
- Effect of Palletized Map Storage on the Quality and Nutritional Compounds of the Japanese Plum cv. Angeleno (Prunus salicina Lindl.) (2017, result): “In accordance with results by Tomas-Barberan et al. (2001), D ıazMula et al. (2008) and Usenik et al. (2008) three anthocyanins were identified (Table 2).”