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[1]
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SUBTROPIC PERSIMMON FRUIT – A SOURCE OF ANTIOXIDANTS
Biosafety and Biotechnology,
2023
DOI:10.58318/2957-5702-2022-12-6-23
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[2]
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Effect of Preharvest 1-MCP Treatment on the Flesh Firmness of ‘Rojo Brillante’ Persimmon
Horticulturae,
2022
DOI:10.3390/horticulturae8050350
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[3]
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Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17048
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[4]
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Metabolome and Transcriptome Analysis Reveal the Accumulation Mechanism of Carotenoids and the Causes of Color Differences in Persimmon (Diospyros kaki Thunb.) Fruits
Agronomy,
2022
DOI:10.3390/agronomy12112688
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[5]
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Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17048
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[6]
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Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17048
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[7]
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Studies on preparation and preservation of persimmon (
Diospyros kaki
L.) pulp
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15274
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[8]
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Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review
Food Reviews International,
2020
DOI:10.1080/87559129.2020.1733597
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[9]
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Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety ‘Rojo Brillante’, PDO ’Ribera del Xúquer’
Nutrients,
2020
DOI:10.3390/nu12051397
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[10]
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1 H NMR and antioxidant profiles of polar and non-polar extracts of persimmon ( Diospyros kaki L ) - metabolomics study based on cultivars and origins
Talanta,
2018
DOI:10.1016/j.talanta.2018.02.084
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[11]
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Firmness prediction in ‘Rojo Brillante’ persimmon using hyperspectral imaging technology
Acta Horticulturae,
2018
DOI:10.17660/ActaHortic.2018.1194.108
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[12]
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Evaluation of pomological and nutritional characteristics of ‘Kaki Tipo’ and ‘Rojo Brillante’ persimmon fruits at the ripe-stage eating quality
Acta Horticulturae,
2018
DOI:10.17660/ActaHortic.2018.1195.33
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[13]
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Postharvest Biology and Technology of Temperate Fruits
2018
DOI:10.1007/978-3-319-76843-4_16
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[14]
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Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki
Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co-products
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8487
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