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Food Chemistry, ISSN 0308-8146, 2009, Volume 112, Issue 4, pp. 775 - 781
The antioxidant capability and total phenolic contents of methanolic extracts of in two stages of maturity, young (YB) and mature (MB), were evaluated in this... 
Maturity stage | Phenolic compounds | Mushrooms | Antioxidant activity | Agaricus brasiliensis | Agaricus blazei | NUTRITION & DIETETICS | METHANOLIC EXTRACTS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | REDUCING POWER | EDIBLE MUSHROOMS | Antioxidants | Iron compounds
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2007, Volume 40, Issue 1, pp. 121 - 129
Changes in total phenolics, antioxidant activity (AOX), carotenoids, capsaicin and ascorbic acid were monitored during three maturity stages in 10 genotypes of... 
β-carotene | Total phenolics | Capsicum | Antioxidant activity | FRUITS | ASSAY | capsicum | beta-carotene | FOOD SCIENCE & TECHNOLOGY | PAPRIKA | PHENOLICS | POWER | antioxidant activity | total phenolics | ASCORBIC-ACID | CULTIVARS | BIOSYNTHESIS | VEGETABLES | CAPSAICIN | Antioxidants | Phytochemicals | Developmental biology | Genotype | Genetic aspects | Organic acids | Beta carotene
Journal Article
Food Research International, ISSN 0963-9969, 11/2014, Volume 65, pp. 20 - 26
In recent years there has been increasing consumer interest in the potential health benefits of dietary derived phytochemicals such as polyphenols (including... 
Bioaccessibility | Phytochemicals | In vitro digestion | Japanese plums | Maturity | VITAMIN-C | BIOACTIVE COMPOUNDS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | PRUNUS-DOMESTICA L | TOTAL ANTIOXIDANT CAPACITY | MASS-SPECTROMETRY | CULTIVARS | BETA-CAROTENE | POLYPHENOLS | QUEEN GARNET PLUM | Anthocyanin | Polyphenols | Chromophores | Carotenoids | Garnets | Plums | Consumers | Glycosides | Anthocyanins | Bioavailability | Fruits
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 120, Issue 4, pp. 1019 - 1024
The antioxidant capacities of ascorbic acid and phenolic compounds present in camu camu fruit were screened during ripening. Ascorbic acid decreased, and... 
Maturity stages | Ascorbic acid | HPLC-PAD | Antioxidant capacity | Camu camu | Myrciaria dubia | Phenolic compounds | ACID | FOOD SCIENCE & TECHNOLOGY | FLAVONOIDS | BIOAVAILABILITY | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | HPLC
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2016, Volume 66, pp. 56 - 62
This study investigated the changes in total phenolic content (TPC), total flavonoid content (TFC), individual phenolic compound content, DPPH radical... 
Insoluble-bound phenolic | Maturity stage | Antioxidant activity | Ziziphus | L. FRUIT | EXTRACTION | ACIDS | FOOD SCIENCE & TECHNOLOGY | PLANTS | PEEL | FLAVONOIDS | Antioxidants | Developmental biology
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 10/2016, Volume 53, pp. 30 - 39
We have determined the effect of plant maturity on total and individual anthocyanin concentrations, phenolic acid content, and antioxidant capacities in three... 
Antioxidants | Lamiaceae family | Ocimum basilicum L | Basil | Anthocyanins | Food composition | Food analysis | High-performance liquid chromatography | Phenolic acids | CAPACITY | ACID | FOOD SCIENCE & TECHNOLOGY | LEAVES | LAMIACEAE | INCREASE | CHEMISTRY, APPLIED | STRESS | EXTRACTS | Analysis | Anthocyanin | High performance liquid chromatography | Cultivars
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 12/2017, Volume 226, pp. 293 - 301
Maturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color,... 
Polyphenols | Cold storage | Blackberries | Antioxidant activity | Postharvest quality | POSTHARVEST | ANTHOCYANINS | ORGANIC-ACIDS | HORTICULTURE | ADENOTRICHUS | CONSERVATION | FRUIT | SHELF-LIFE | TOTAL PHENOLIC CONTENT | REFRIGERATION | Anthocyanin | Developmental biology | Antioxidants | Organic acids
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 09/2016, Volume 209, pp. 229 - 235
In grape berries the balance between technological parameters such as soluble solids and titratable acidity and phenolic maturity such as anthocyanins... 
Grapevines | Cherry-Meter | Technological parameters | Maturity | Principal component analysis | Sangiovese | NEAR-INFRARED-SPECTROSCOPY | POSTHARVEST | FRUIT-QUALITY | PEACH FRUIT | PHENOLIC MATURITY | HORTICULTURE | NONDESTRUCTIVE ASSESSMENT | WINE GRAPES | GRAPE RIPENESS | RED WINE | HIGHBUSH BLUEBERRY | Anthocyanin | Grapes | Analysis
Journal Article
South African Journal of Botany, ISSN 0254-6299, 03/2013, Volume 85, pp. 23 - 31
Pomegranate fruit ( L.) has gained commercial importance in recent years in the food and health industries due to increasing scientific evidence linking its... 
Antioxidants | Polyphenols | Anthocyanins | Pomegranate | Maturity | QUALITY | PHENOLIC-COMPOUNDS | ORGANIC-ACIDS | MATURATION | ASCORBIC-ACID | PLANT SCIENCES | CULTIVARS | STORAGE-CONDITIONS | PUNICA-GRANATUM L | JUICE
Journal Article