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Original Articles

Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

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Pages 326-338 | Received 29 Sep 2014, Accepted 19 Feb 2015, Published online: 18 Nov 2015

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Marek Šnirc, Martin Kral, Martina Ošťádalová, Jozef Golian & Bohuslava Tremlová. (2017) Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer. International Journal of Food Properties 20:4, pages 754-761.
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Atilla ŞİMŞEK. (2019) KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİTHE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS. Gıda 44:2, pages 318-327.
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Xiao-Hang Hu, Chao Jian-Zhou & Ze Hong-Yang. (2019) Comprehensive Evaluation of Different Sugar Beet Varieties by Using Principal Component and Cluster Analyses. Journal of Physics: Conference Series 1176, pages 042021.
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Alba du Toit, Maryna de Wit, Gernot Osthoff & Arno Hugo. (2018) Relationship and correlation between antioxidant content and capacity, processing method and fruit colour of cactus pear fruit. Food and Bioprocess Technology 11:8, pages 1527-1535.
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