Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Sugars, Organic Acids and Total Phenols in Varieties of Chestnut Fruits from Tenerife (Spain)"
written by M. Hernández Suárez, B. Rodríguez Galdón, D. Ríos Mesa, C. Díaz Romero, E. Rodríguez Rodríguez,
published by Food and Nutrition Sciences, Vol.3 No.6, 2012
has been cited by the following article(s):
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[3] Influence of production system and feeds on performance, carcass traits and estimated energy balance of autochthonous Gochu Asturcelta pigs
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[9] Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China
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[10] Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany
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[11] Agro-morphological and biochemical characteristics of disease-free seed propagated European chestnuts (Castanea sativa Mill.)
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[12] Plant Performance and Nut Characteristics of Chestnut ( Castanea spp.) Grown in North Florida
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[13] Plant Performance and Nut Characteristics of Chestnut (Castanea spp.) Grown in North Florida
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[15] Effects of soil water stress on fruit yield, quality and their relationship with sugar metabolism in 'Gala'apple
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[16] Seed and seedling characteristics of hybrid chestnuts (Castanea spp.) derived from a backcross blight-resistance breeding program
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[17] Thermal Inactivation of Fungi in Chestnuts by Hot Air Assisted Radio Frequency Treatments
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[18] Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
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[19] Potassium fertilization arrests malate accumulation and alters soluble sugar metabolism in apple fruit
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[20] Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey
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[21] Chemical Constituents of Essential Oils from Chestnut Flowers
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[22] Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
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[23] Morfološka obilježja i kemijski sastav plodova tradicionalnog hrvatskog kultivara 'Lovranski marun'
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[24] Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity
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[25] Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'
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[26] Fermentation and volatile profile of sweet chestnut-glutinous rice wine
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[27] Effect of Extraction and Processing Conditions on Organic Acids of Barberry Fruits
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[28] Validation of radio frequency treatments as alternative non-chemical methods for disinfesting chestnuts
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[29] 板栗糯米甜酒的发酵和挥发性香气成分分析
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[30] Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits
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[33] The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts
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