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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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Insights on nutritional profile, nutraceutical components, pharmacological potential, and trending utilization of persimmon cultivars: A review
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100431
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[3]
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Insights on nutritional profile, nutraceutical components, pharmacological potential, and trending utilization of persimmon cultivars: A review
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100431
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[4]
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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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[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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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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[7]
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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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[8]
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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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[9]
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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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[10]
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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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[11]
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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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[12]
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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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[13]
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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,
2018
DOI:10.1002/jsfa.8487
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[14]
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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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[15]
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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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[16]
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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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[17]
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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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[18]
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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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