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[1]
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Polifenoles totales, carotenoides y actividad antioxidante en frutos de Passiflora tripartita “pur-pur” de cuatro localidades del nororiente del Perú
Bioagro,
2024
DOI:10.51372/bioagro361.4
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[2]
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Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion
Journal of Food Processing and Preservation,
2020
DOI:10.1111/jfpp.15056
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[3]
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Determination of phenolic compounds and antioxidant activity in passion fruit pulp (Passiflora spp.) using a modified QuEChERS method and UHPLC-MS/MS
LWT,
2019
DOI:10.1016/j.lwt.2018.10.052
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[4]
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Medicinal Plants
2019
DOI:10.1007/978-3-030-31269-5_11
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[5]
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Effects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying
Food and Bioprocess Technology,
2018
DOI:10.1007/s11947-018-2143-0
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[6]
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Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity
Molecules,
2017
DOI:10.3390/molecules22010085
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[7]
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Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
Journal of Microencapsulation,
2017
DOI:10.1080/02652048.2017.1354939
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[8]
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Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit ( Passiflora tripartita var. mollissima ) pectins
Food Hydrocolloids,
2016
DOI:10.1016/j.foodhyd.2015.05.042
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[9]
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Effects of auxins and different culture systems on the adventitious root development of Passiflora pohlii Mast. and their ability to produce antioxidant compounds
Plant Cell, Tissue and Organ Culture (PCTOC),
2016
DOI:10.1007/s11240-015-0904-2
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[10]
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The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)
Trends in Food Science & Technology,
2016
DOI:10.1016/j.tifs.2016.10.006
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[11]
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Kinetic Study of the Oxidative Degradation of Choibá Oil (Dipteryx oleifera Benth.) with Addition of Rosemary Extract (Rosmarinus officinalis L.)
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.65048
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