Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

Journals Menu

Guidelines & Policies

"Biochemical Changes of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages"
written by Moacir Couto de Andrade Júnior, Jerusa Souza Andrade, Suely de Souza Costa,
published by Food and Nutrition Sciences, Vol.7 No.12, 2016

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Physicochemical properties, metabolomic analysis, antioxidant and lipid lowering activity of a functional beverage based on cocona (Solanum sessiliflorum Dunal)
	Arana, C Merino-Zegarra… - … y del Caribe de …, 2024

[2]	Bioactive compounds isolated from Amazonian fruits and their possible applications
	Studies in Natural Products …, 2023

[3]	Vitamin C Deficiency (or Scurvy): Pathophysiology and Clinical Manifestations According to Age Groups
	Journal of Food and Nutrition Research, 2023

[4]	and Solomon Mekonnen Abate 3
	2023

[5]	Nutritional, physicochemical, functional, and textural properties of red pepper (capsicum annuum l.), red onion (allium cepa), ginger (zingiber officinale), and garlic …
	Journal of Food …, 2023

[6]	A scientific approach to extraction methods and stability of pigments from Amazonian fruits
	Trends in Food Science …, 2021

[7]	Cubiu mesocarp picles processing for full use of the fruit and diversification in food use
	Agricultural and Food Sciences, 2021

[8]	Conservação da polpa de cubiu (Solanum sessiliflorum) por métodos combinados
	Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporaneas, 2021

[9]	Determination of the compressive and colour properties of the straw fuel pellets
	2021

[10]	CORELATION OF THE COLOR OF THE STRAW FUEL PELLETS TO THE COMPRESSIVE PROPERTIES
	2021

[11]	SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE FOOD AND POSTHARVEST TECHNOLOGIES-INOPTEP 2021 VRSAC, SERBIA, April 18 th–23 th …
	2021

[12]	Características dos frutos e sementes, e potencial germinativo de genótipos de cubiu (Solanum sessiliflorum Dunal)
	2020

[13]	Cocona (Solanum sessiliflorum Dunal) reproductive physiology: a review
	2020

[14]	Mixed Tropical Juice of Cocona and Pineapple Has Market Potential
	2020

[15]	Bioactive Compounds from Cubiu Fruits (Solanum sessiliflorum Dunal)
	2020

[16]	Acid extraction and physicochemical characterization of pectin from cubiu (Solanum sessiliflorum D.) fruit peel
	Food Hydrocolloids, 2019

[17]	Sensory and Physical Changes of Green Cubiu Fruits (Solanum Sessiliflorum Dunal, Solanaceae) During the Post-Harvest Period at Ambient Atmosphere
	Journal of Agriculture and Crops, 2018

[18]	Phytochemical, Nutritional and Pharmacological Properties of Unconventional Native Fruits and Vegetables from Brazil
	Phytochemicals in Vegetables, 2018

[19]	Somatic embryogenesis induction in cubiu (Solanum sessiliflorum Dunal)
	Plant Cell Culture & Micropropagation, 2018

[20]	Nutrients of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) as a Function of Tissues and Ripening Stages
	2017

[21]	SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE FOOD AND POSTHARVEST TECHNOLOGIES-INOPTEP 2021 VRSAC, SERBIA, April 18 th …
	Ľ KUBÍK, V KAŽIMÍROVÁ, M BOŽIKOVÁ

[1]	Bioactive and agroindustrial potential of Amazonian fruit species: a review Cogent Food & Agriculture, 2025 DOI:10.1080/23311932.2025.2451062

[2]	Comparative analysis of nutritional, functional, and antioxidant properties of botanical parts (bulb, pseudostem, leaves) of spring onion (Allium fistulosum) varieties for exploring its waste utilization potential Food Bioscience, 2025 DOI:10.1016/j.fbio.2025.106239

[3]	Nutritional contribution of five Solanum species (Solanum melongena, Solanum aethiopicum, Solanum macrocarpon, Solanum aculeastrum and Solanum spp.) to the Cameroonian food composition table Turkish Journal of Food and Agriculture Sciences, 2025 DOI:10.53663/turjfas.1810595

[4]	Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia Journal of Food Quality, 2023 DOI:10.1155/2023/3916692

[5]	Proximate Content, Mineral Content, Physicochemical, Functional, Textural Properties of Red Pepper, Red Onion, Ginger and Garlic: Main Ingredients for Berebere Paste (Awaze) SSRN Electronic Journal , 2022 DOI:10.2139/ssrn.4184278

[6]	Correlation of the colour of straw fuel pellets to the compressive properties Journal on Processing and Energy in Agriculture, 2021 DOI:10.5937/jpea25-31141

[7]	A scientific approach to extraction methods and stability of pigments from Amazonian fruits Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.04.047

[8]	Cocona (Solanum sessiliflorum Dunal) reproductive physiology: a review Genetic Resources and Crop Evolution, 2020 DOI:10.1007/s10722-019-00870-x

[9]	Bioactive Compounds in Underutilized Fruits and Nuts Reference Series in Phytochemistry, 2020 DOI:10.1007/978-3-030-30182-8_25

[10]	Bioactive Compounds in Underutilized Fruits and Nuts Reference Series in Phytochemistry, 2019 DOI:10.1007/978-3-030-06120-3_25-1

[11]	Acid extraction and physicochemical characterization of pectin from cubiu ( Solanum sessiliflorum D.) fruit peel Food Hydrocolloids, 2018 DOI:10.1016/j.foodhyd.2018.06.013

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Guidelines & Policies

Home

About SCIRP

Service

Policies