For a long time fruits and vegetables have been the target of many studies and have been
greatly promoted due to their nutritional value and abundance of bioactive compounds …

Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and
nonvolatile compounds present in F&V constitute unique flavor substances. This paper …

There is an increasing demand for functional foods to attend the consumers preference for
products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide …

A compilation of the new developments in terms of detection, detections systems and
detection strategies in Ultraviolet-Visible (UV-Vis) spectrophotometry is presented and …

A comparison of sugar and organic acid profiles among different fruit juices (including apple,
pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was …

The work explored the process of ultrasound-assisted adsorption/desorption to efficiently
purify jujube peel flavonoids (JPFs) using macroporous resins (MRs). The impact of …

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …

The regulation of citric acid metabolism during fruit ripening has a major impact on the
production of high-quality fruit. The impact of citric acid on organoleptic fruit quality attributes …

Qualitative traits and chemical properties of 32 peach cultivars (yellow flesh and white flesh
fruits) and 52 nectarine cultivars (yellow flesh and white flesh fruits) of different pomological …

To explore the effect of digestion on pea hull phenolics, an in vitro model consisting
sequential oral, gastric, small and large intestinal digestions was applied to pea hulls. The …