https://orcid.org/0000-0003-1274-9302
Citations (17)
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Sumaya Kainat, Muhamad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hyrije Koraqi, Muhammad Faizan Afzal, Sana Noreen, Zaira Aziz & Ammar Al-Farga. (2022) Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. International Journal of Food Properties 25:1, pages 2457-2476.
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Isabelle Santana, Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Genilton Alves da Silva, Ellen Cristina Quirino Lacerda, Julia Chactoura Araújo, Lais Irencio Brotto, Rayanne Menezes da Silva, Natália Martins Laurino, Tatiane Schallitz, Wagner Andrade Ferreira & Ana Elizabeth Cavalcante Fai. (2022) Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup. Journal of Culinary Science & Technology 0:0, pages 1-36.
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Julia Rabelo Vaz Matheus, Roberta Fontanive Miyahira & Ana Elizabeth Cavalcante Fai. (2021) Biodegradable films based on fruit puree: a brief review. Critical Reviews in Food Science and Nutrition 61:12, pages 2090-2097.
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Articles from other publishers (14)
Sanjeevram Dhandapani, Rongbo Wang, Ki cheol Hwang, Hoon Kim & Yeon-Ju Kim. (2023) Enhanced skin anti-inflammatory and moisturizing action of gold nanoparticles produced utilizing Diospyros kaki fruit extracts. Arabian Journal of Chemistry 16:4, pages 104551.
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Cuma Nur KILIÇ, Adnan YILDIRIM & Civan ÇELİK. (2022) Farklı Trabzon Hurması (Diospyros kaki L.) Çeşitlerinin Fenolojik, Morfolojik Gelişimleri ve Pomolojik Özelliklerinin BelirlenmesiDetermination of Phenological, Morphological Developments and Pomological Characteristics of Different Persimmon (Diospyros kaki L.) Cultivars. Türk Bilim ve Mühendislik Dergisi 4:2, pages 82-87.
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Lu-Qing Xie, Xin-Yu Jiang & Jin-Gang Yu. (2022) A Novel Low-Cost Bio-Sorbent Prepared from Crisp Persimmon Peel by Low-Temperature Pyrolysis for Adsorption of Organic Dyes. Molecules 27:16, pages 5160.
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Sepideh Hosseininejad, Cristina M. González, Isabel Hernando & Gemma Moraga. (2022) Valorization of Persimmon Fruit Through the Development of New Food Products. Frontiers in Food Science and Technology 2.
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Hyun Young Shin, Ki Cheol Hwang, Xiao‐Jie Mi, Sung‐Kwon Moon, Yeon‐Ju Kim & Hoon Kim. (2021)
Rhamnogalacturonan
I
‐rich polysaccharide isolated from fermented persimmon fruit increases macrophage‐stimulatory activity by activating
MAPK
and
NF‐κB
signaling
. Journal of the Science of Food and Agriculture 102:7, pages 2846-2854.
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You Jin Lim & Seok Hyun Eom. (2022) The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit. Antioxidants 11:3, pages 597.
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Ru Hui Sim, Srinivasa Rao Sirasanagandla, Srijit Das & Seong Lin Teoh. (2022) Treatment of Glaucoma with Natural Products and Their Mechanism of Action: An Update. Nutrients 14:3, pages 534.
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Sandra Rojas‐Lema, Diego Lascano, Juan Ivorra‐Martinez, Jaume Gomez‐Caturla, Rafael Balart & Daniel Garcia‐Garcia. (2021) Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity. Macromolecular Materials and Engineering 306:11, pages 2100430.
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Julio Salazar-Bermeo, Bryan Moreno-Chamba, María Concepción Martínez-Madrid, Domingo Saura, Manuel Valero & Nuria Martí. (2021) Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function. Antioxidants 10:11, pages 1668.
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Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias Mello Júnior, João Renato Junqueira, Kamilla Soares Mendonça, Leandro Levate Macedo & Luís Gustavo Amaral Salvio. (2021)
Drying of persimmon fruit (
Diospyros kaki
L.) pretreated by different osmotic processes
. Journal of Food Process Engineering 44:10.
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Julia Rabelo Vaz Matheus, Talita Braga de Brito Nogueira, Ana Paula Aparecida Pereira, Thiago Ramos Correia, Ana Maria Furtado Sousa, Glaucia Maria Pastore, Franciele Maria Pelissari, Roberta Fontanive Miyahira & Ana Elizabeth Cavalcante Fai. (2021)
Antibacterial films made with persimmon (
Diospyros kaki
L.), pectin, and glycerol: An experimental design approach
. Journal of Food Science 86:10, pages 4539-4553.
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Andreza Salles Barone, Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Ricardo Felipe Alves Moreira & Ana Elizabeth Cavalcante Fai. (2021) Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4881-4905.
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Julia Rabelo Vaz Matheus, Rebeca Melgaço de Assis, Thiago Ramos Correia, Mônica Regina da Costa Marques, Marcia Christina Amorim Moreira Leite, Franciele Maria Pelissari, Roberta Fontanive Miyahira & Ana Elizabeth Cavalcante Fai. (2021) Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging. Food and Bioprocess Technology 14:4, pages 765-779.
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Young Mo Kim, Yong Seo Park, Yang-Kyun Park, Kyung-Sik Ham, Seong-Gook Kang, Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi & Shela Gorinstein. (2020) Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies. Applied Sciences 10:12, pages 4218.
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