Chemical and quality traits of ‘Olinda’ and ‘Campbell’ oranges after heat treatment at 44 or 46 °C for fruit fly disinfestation
M. Schirra, Susan Lurie(Agricultural Research Organization), Angela Fadda(University of Bristol), Maurizio Mulas(University of Sassari), I. Mignani
Cited by 13
Related Papers
Curcumin and Curcumin-like Molecules: From Spice to Drugs
|Current Medicinal Chemistry|2013|193
Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
|Sustainability|2022|175
Determination of Free Radical Scavenging Activity of Plant Extracts Through DPPH Assay: An EPR and UV–Vis Study
|Food Analytical Methods|2011|129
Influence of Climate Change on Metabolism and Biological Characteristics in Perennial Woody Fruit Crops in the Mediterranean Environment
|Horticulturae|2022|98
Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical
|Journal of Food Composition and Analysis|2014|92