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International Journal of Food Sciences and Nutrition Volume 59, 2008 - Issue 6
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Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey

Sezai Ercisli Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, TurkeyCorrespondence[email protected]
,
Mustafa Akbulut Black Sea Agricultural Research Institute, Samsun, Turkey
,
Ozlem Ozdemir Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
,
Memnune Sengul Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
&
Emine Orhan Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
Pages 477-482 | Published online: 06 Jul 2009

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Nilüfer Aksu Uslu. (2022) Evaluation of Quality Traits and Phytochemical Compounds of Persimmon (Diospyros kaki L.) Cultivars Grown in Samsun, Turkey. Erwerbs-Obstbau 65:4, pages 889-897.
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Yiru Wang, Yujing Suo, Huawei Li, Weijuan Han, Peng Sun, Fangdong Li & Jianmin Fu. (2023) Diversity of Catechin Content in the Leaves of Persimmon Germplasms. Horticulturae 9:4, pages 464.
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Avtandil Tsintskiladze, Merab Ardzenadze, Nunu Kutaladze & Dodo Abuladze. (2023) Consumer value of subtropical persimmon and prospects for production expansion. GEORGIAN SCIENTISTS.
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Senem Suna, Selena Kalkan, Merve Dinç & Ömer Utku Çopur. (2022) Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. Journal of Food Measurement and Characterization 17:1, pages 1082-1095.
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Rosa Direito, João Rocha, Bruno Sepodes & Maria Eduardo-Figueira. (2021) From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization. Nutrients 13:9, pages 3283.
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Edgardo Giordani, Saer Doumett, Stefania Nin & Massimo Del Bubba. (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 44:7, pages 1752-1767.
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