Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26102878
Abstract: Walnut green husk (WGH) is a waste generated by the walnut (Juglans regia L.) harvest industry. It represents a natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent… read more here.
Keywords: walnut juglans; husk; green husk; ripeness stage ... See more keywords
Ripeness stage effects on quality characteristics of smoothies made up of sweet cherries (P. aviumL., cv. ‘Lapins’)
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DOI: 10.9755/ejfa.2018.v30.i11.1861
Abstract: Sweet cherries are reported to contain substantial amounts of important phytochemicals such as anthocyanins and polyphenolics. Minimally processed fruits, like smoothies, retain a large quantity of phytochemicals and they could actually be considered a valid… read more here.
Keywords: characteristics smoothies; ripeness stage; quality; sweet cherries ... See more keywords