INFORMAZIONI SU QUESTO ARTICOLO

Cita

Altuntas E., Cangi R., Kaya C. 2011. Physical and chemical properties of persimmon fruit. International. Agrophysics 25(1): 89–92. AltuntasE. CangiR. KayaC. 2011 Physical and chemical properties of persimmon fruit International. Agrophysics 25 1 89 92 Search in Google Scholar

Baltacioğlu H., Artik N. 2013. Study of postharvest changes in the chemical composition of persimmon by HPLC. Turkish Journal of Agriculture and Forestry 37(5): 568–574. DOI: 10.3906/tar-1210-21. BaltacioğluH. ArtikN. 2013 Study of postharvest changes in the chemical composition of persimmon by HPLC Turkish Journal of Agriculture and Forestry 37 5 568 574 10.3906/tar-1210-21 Open DOISearch in Google Scholar

Bejanidze I., Kharebava T., Alasania N., Didmanidze N., Davitadze N. 2019. Influence of seasonal factor on the chemical composition of persimmon. CBU International Conference Proceedings 7: 891–898. DOI: 10.12955/cbup.v7.1471. BejanidzeI. KharebavaT. AlasaniaN. DidmanidzeN. DavitadzeN. 2019 Influence of seasonal factor on the chemical composition of persimmon CBU International Conference Proceedings 7 891 898 10.12955/cbup.v7.1471 Open DOISearch in Google Scholar

Butt M.S., Sultan M.T., Aziz M., Naz A., Ahmed W., Kumar N., Imran M. 2015. Persimmon (Diospyros kaki L.) fruit: hidden phytochemicals and health claims. Experimental and Clinical Journal 14: 542–561. DOI: 10.17179/excli2015-159. ButtM.S. SultanM.T. AzizM. NazA. AhmedW. KumarN. ImranM. 2015 Persimmon (Diospyros kaki L.) fruit: hidden phytochemicals and health claims Experimental and Clinical Journal 14 542 561 10.17179/excli2015-159 Open DOISearch in Google Scholar

Candir E. Erturk O., Erhan A., Kaplankiran M., Toplu C. 2009. Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region. Scientia Horticulturae 121: 42–48. DOI: 10.1016/j.scienta.2009.01.009. CandirE. ErturkO. ErhanA. KaplankiranM. TopluC. 2009 Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region Scientia Horticulturae 121 42 48 10.1016/j.scienta.2009.01.009 Open DOISearch in Google Scholar

Del Bubba M., Giordani E., Pippucci L., Cincinelli A., Checchini L., Galvan P. 2009. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis 22(7–8): 668–677. DOI: 10.1016/j.jfca.2009.02.015. DelBubba M. GiordaniE. PippucciL. CincinelliA. ChecchiniL. GalvanP. 2009 Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments Journal of Food Composition and Analysis 22 7–8 668 677 10.1016/j.jfca.2009.02.015 Open DOISearch in Google Scholar

Derevianko N.V., Opalko O.A., Derevianko V.M, Opalko A.I. 2018. The persimmon (Diospyros spp.) initial breeding material for winter hardiness. Journal of Native and Alien Plant Studies 14: 28–45. DOI: 10.37555/.14.2018.173273. [in Ukrainian with English abstract] DereviankoN.V. OpalkoO.A. DereviankoV.M OpalkoA.I. 2018 The persimmon (Diospyros spp.) initial breeding material for winter hardiness Journal of Native and Alien Plant Studies 14 28 45 10.37555/.14.2018.173273 [in Ukrainian with English abstract] Open DOISearch in Google Scholar

Derevianko V.M., Kosenko I.S., Derevianko N.V. 2020. ‘Dar Sofiivky’ – a new cultivar of Ukrainian persimmon fruit (Diospyros L.). Journal of Native and Alien Plant Studies 16: 32–44. DOI: 10.37555/2707-3114.16.2020.219810. [in Ukrainian] DereviankoV.M. KosenkoI.S. DereviankoN.V. 2020 ‘Dar Sofiivky’ – a new cultivar of Ukrainian persimmon fruit (Diospyros L.) Journal of Native and Alien Plant Studies 16 32 44 10.37555/2707-3114.16.2020.219810 [in Ukrainian] Open DOISearch in Google Scholar

Díaz D.L., Dorta E., Maher S., Morales P., Fernández-Ruiz V., Cámara M., Sánchez-Mata M.-C. 2020. Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki L.), variety ‘Rojo Brillante’, PDO ‘Ribera del Xúquer’. Nutrients 12(5): 1397. DOI: 10.3390/nu12051397. DíazD.L. DortaE. MaherS. MoralesP. Fernández-RuizV. CámaraM. Sánchez-MataM.-C. 2020 Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki L.), variety ‘Rojo Brillante’, PDO ‘Ribera del Xúquer’ Nutrients 12 5 1397 10.3390/nu12051397 Open DOISearch in Google Scholar

FAO 2021. Data. Production. Crops and livestock products. http://www.fao.org/faostat/en/#data (accessed on 8 July 2021) FAO 2021 Data. Production. Crops and livestock products http://www.fao.org/faostat/en/#data (accessed on 8 July 2021) Search in Google Scholar

Giordani E., Doumett S., Nin S., Del Bubba M. 2011. Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): a review of analytical methods and current knowledge of fruit composition and health benefits. Food Research International 44: 1752–1767. DOI: 10.1016/j.foodres.2011.01.036. GiordaniE. DoumettS. NinS. DelBubba M. 2011 Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): a review of analytical methods and current knowledge of fruit composition and health benefits Food Research International 44 1752 1767 10.1016/j.foodres.2011.01.036 Open DOISearch in Google Scholar

Homnava A., Payne J., Koehler P., Eitenmiller R. 1990. Provitamin A (alpha-carotene, beta-carotene and beta-cryptoxanthin) and ascorbic acid content of Japanese and American persimmons. Journal of Food Quality 13: 85–95. DOI: 10.1111/j.1745-4557.1990.tb00009.x. HomnavaA. PayneJ. KoehlerP. EitenmillerR. 1990 Provitamin A (alpha-carotene, beta-carotene and beta-cryptoxanthin) and ascorbic acid content of Japanese and American persimmons Journal of Food Quality 13 85 95 10.1111/j.1745-4557.1990.tb00009.x Open DOISearch in Google Scholar

Jiang Y., Xu Y., Li F., Li D., Huang Q. 2020. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocolloids 101: 105561. DOI: 10.1016/j.foodhyd.2019.105561. JiangY. XuY. LiF. LiD. HuangQ. 2020 Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation Food Hydrocolloids 101 105561 10.1016/j.foodhyd.2019.105561 Open DOISearch in Google Scholar

Kondratenko P.V, Shevchuk L.M, Levchuk L.M. 2008. Methods of assessing the quality of fruit and berry products. SPD Zhyteliev S.I., Kyiv, Ukraine, 83 p. [in Ukrainian] KondratenkoP.V ShevchukL.M LevchukL.M. 2008 Methods of assessing the quality of fruit and berry products SPD Zhyteliev S.I. Kyiv, Ukraine 83 p. [in Ukrainian] Search in Google Scholar

Lv Y.Z., Li Z., Zhang Y.B., Liang Z.H. 2020. Analysis and comprehensive evaluation on fruit quality of different persimmon varieties. Food and Fermentation Industries 46(18): 180–186. DOI: 10.13995/j.cnki.11-1802/ts.024640. LvY.Z. LiZ. ZhangY.B. LiangZ.H. 2020 Analysis and comprehensive evaluation on fruit quality of different persimmon varieties Food and Fermentation Industries 46 18 180 186 10.13995/j.cnki.11-1802/ts.024640 Open DOISearch in Google Scholar

Méndez D. A., Fabra M. J., Odriozola-Serrano I., Martín-Belloso O., Salvia-Trujillo L., López-Rubio A., Martínez-Abad A. 2022. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocolloids 123: 107066. DOI: 10.1016/j.foodhyd.2021.1070660. MéndezD. A. FabraM. J. Odriozola-SerranoI. Martín-BellosoO. Salvia-TrujilloL. López-RubioA. Martínez-AbadA. 2022 Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams Food Hydrocolloids 123 107066 10.1016/j.foodhyd.2021.1070660 Open DOISearch in Google Scholar

State Standart ISO 874-2002. Fresh fruits and vegetables. Sampling (ISO 874:1980, ID); (valid from 01.10.2003). State Standart ISO 874-2002 Fresh fruits and vegetables Sampling (ISO 874:1980, ID); (valid from 01.10.2003). Search in Google Scholar

Veberic R., Jurhar J., Mikulic-Petkovsek M., Stampar F., Schmitzer V. 2010. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry 119(2): 477–483. DOI: 10.1016/j.foodchem.2009.06.044. VebericR. JurharJ. Mikulic-PetkovsekM. StamparF. SchmitzerV. 2010 Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.) Food Chemistry 119 2 477 483 10.1016/j.foodchem.2009.06.044 Open DOISearch in Google Scholar

Wu T., Shen M., Yu Q., Chen Y., Chen X., Yang J. et al. 2021. Cyclocarya paliurus polysaccharide improves metabolic function of gut microbiota by regulating short-chain fatty acids and gut microbiota composition. Food Research International 141; 110119. DOI: 10.1016/j.foodres.2021.110119. WuT. ShenM. YuQ. ChenY. ChenX. YangJ. 2021 Cyclocarya paliurus polysaccharide improves metabolic function of gut microbiota by regulating short-chain fatty acids and gut microbiota composition Food Research International 141 110119 10.1016/j.foodres.2021.110119 Open DOISearch in Google Scholar

Yaqub S., Farooq U., Shafi A., Akram K., Murtaza M. A., Kausar T., Siddique F. 2016. Chemistry and functionality of bioactive compounds present in persimmon. Journal of Chemistry 2016: 1–13. DOI: 10.1155/2016/3424025. YaqubS. FarooqU. ShafiA. AkramK. MurtazaM. A. KausarT. SiddiqueF. 2016 Chemistry and functionality of bioactive compounds present in persimmon Journal of Chemistry 2016 1 13 10.1155/2016/3424025 Open DOISearch in Google Scholar

Young C.T., How J.S.L. 1986. Composition and nutritive value of raw and processed fruits. Commercial fruit processing. AVI Press, Westport, CT, USA. DOI: 10.1007/978-94-011-7385-8_12. YoungC.T. HowJ.S.L. 1986 Composition and nutritive value of raw and processed fruits Commercial fruit processing AVI Press Westport, CT, USA 10.1007/978-94-011-7385-8_12 Open DOISearch in Google Scholar

Zillich O. V., Schweiggert-Weisz U., Eisner P., Kerscher M. 2015. Polyphenols as active ingredients for cosmetic products. International Journal of Cosmetic Science 37(5): 455–464. DOI:10.1111/ics.12218. ZillichO. V. Schweiggert-WeiszU. EisnerP. KerscherM. 2015 Polyphenols as active ingredients for cosmetic products International Journal of Cosmetic Science 37 5 455 464 10.1111/ics.12218 Open DOISearch in Google Scholar

eISSN:
2353-3978
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Life Sciences, Biotechnology, Plant Science, Ecology, other