has been cited by the following article(s):
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[1]
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Protection of Polyphenols against Glyco-Oxidative Stress: Involvement of Glyoxalase Pathway
Antioxidants,
2020
DOI:10.3390/antiox9101006
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[2]
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Assessment of cherry fruits quality under preprocessing with polyccharidic compositions during storage by the Harrington method
Agrobìologìâ,
2020
DOI:10.33245/2310-9270-2020-161-2-27-35
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[3]
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Polyphenolic compounds and nutraceutical properties of old and new apple cultivars
Journal of Food Biochemistry,
2018
DOI:10.1111/jfbc.12641
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[4]
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The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace
European Food Research and Technology,
2017
DOI:10.1007/s00217-017-2982-3
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[5]
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Antioxidant activity and phenolic content in peach fruits from organic and integrated management
Acta Horticulturae,
2016
DOI:10.17660/ActaHortic.2016.1137.28
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[6]
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Comparison among Cornelian Cherry and Prunus cerasus According to Phenolic Content and Antioxidant Capacity by Three Various Methods of Extraction
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.612122
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