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Original Articles

Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

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Pages 536-546 | Received 01 Apr 2013, Accepted 14 Aug 2013, Published online: 21 Dec 2014

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Agata Konarska. (2015) Characteristics of Fruit (Prunus domestica L.) Skin: Structure and Antioxidant Content. International Journal of Food Properties 18:11, pages 2487-2499.
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Huili Sun, Xiaoqian Wang, Xiaoyun Cao, Chang Liu, Siqi Liu, Deguo Lyu & Guodong Du. (2020) Chemical composition and biological activities of peels and flesh from ten pear cultivars (Pyrus ussuriensis). Journal of Food Measurement and Characterization 15:2, pages 1509-1522.
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D. Ceccarelli, L. Principio & E. Caboni. (2021) Qualitative and nutraceutical characterization of ancient Italian and commercial pear cultivars. Acta Horticulturae:1307, pages 457-462.
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Zening Wang, Colin J. Barrow, Frank R. Dunshea & Hafiz A. R. Suleria. (2021) A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties. Antioxidants 10:2, pages 151.
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A. Lugaresi, A.L. Álvarez, P. Rodríguez, D. Cabrera & F. Ibáñez. (2021) Influence of rootstocks on nutritional composition of pear fruits. Acta Horticulturae:1303, pages 509-514.
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Levent Şen, Duygu Altiok & Elif Apaydin. (2020) Improved qualitative properties of pear pekmez by natural zeolite treatment during production process. Journal of Food Process Engineering 43:10.
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Vinda Maharani Patricia, Fauzia Ningrum Syaputri, Titian Daru Asmara Tugon & Athina Mardhatillah. (2020) Antioxidant Properties of Pyrus communis and Pyrus pyrifolia Peel Extracts. Borneo Journal of Pharmacy 3:2, pages 64-70.
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Tomasz Cebulak, Jan Oszmiański, Ireneusz Kapusta & Sabina Lachowicz. (2019) Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS. European Food Research and Technology 245:12, pages 2715-2725.
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Adriana Dillenburg Meinhart, Fernanda Mateus Damin, Lucas Caldeirão, Milton de Jesus Filho, Letícia Cardoso da Silva, Lívia da Silva Constant, José Teixeira Filho, Roger Wagner & Helena Teixeira Godoy. (2019) Chlorogenic and caffeic acids in 64 fruits consumed in Brazil. Food Chemistry 286, pages 51-63.
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Elena Azzini, Giuseppe Maiani, Alessandra Durazzo, Maria Stella Foddai, Federica Intorre, Eugenia Venneria, Valentina Forte, Sabrina Lucchetti, Roberto Ambra, Gianni Pastore, Donato Domenico Silveri, Gianluca Maiani & Angela Polito. (2019) S. Giovanni Varieties ( Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics . Oxidative Medicine and Cellular Longevity 2019, pages 1-8.
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Marwa Brahem, Catherine M.G.C. Renard, Severin Eder, Mich?le Loonis, Rim Ouni, Messaoud Mars & Carine Le Bourvellec. (2017) Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Research International 95, pages 125-133.
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