Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

Antioxidants are among the most studied topics both in the area of food science and
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …

Abstract Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing
lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under …

The phytochemicals present in fruits and vegetables may play an important role in
deceasing chronic disease risk. Grapes, one of the most popular and widely cultivated and …

Lily (Lilium) is used as an important edible and medical plant species with a vague
taxonomic classification and a long history in China. Bulbs of six Lilium species (L. regale, L …

The phenolic profiles and antioxidant activity of litchi pulp of 13 varieties were investigated.
The free, bound and total phenolic contents were 66.17–226.03, 11.18–40.54, and 101.51 …

Background Ultraviolet (UV) radiation modulates secondary metabolism in the skin of Vitis
vinifera L. berries, which affects the final composition of both grapes and wines. The …

The study evaluated the impact of dehydration on the total phenolic content (TPC) and
antioxidant capacity (AC) of fruits and vegetables (F&V). Fresh small fruits (berries) had the …

Red and purple grape juices (GJs) have long been consumed worldwide for their unique
taste and nutritive value. Moreover, grape is postulated to play an important role in the …

Grapes are widely consumed in the world, and different grape varieties could exhibit
distinctly different antioxidant activities. In this study, the free radical-scavenging and …