Fleshy fruits and their products are important constituents of the human diet and are also of
considerable commercial importance. A large number of different organic acids are present …

Apples represent a greater proportion of the worldwide fruit supply, due to their availability
on the market and to the high number of existing cultivar varieties and apple-based products …

Sugars, organic acids, and total phenolic content in fruit of 25 wild and cultivated berry
species were identified and quantified with high‐performance liquid chromatograph. The …

Polyphenols are antioxidant ingredients in apples and are related to human health because
of their free radical scavenging activities. The polyphenolic profiles of old and new apple …

The developmental changes of carbohydrates, organic acids, amino acids and phenolic
compounds in 'Honeycrisp'apple flesh were investigated using GC–MS and HPLC. A total of …

Fresh figs were subjected to two different drying processes: sun-drying and oven-drying. To
assess their effect on the nutritional and health-related properties of figs, sugars, organic …

The phenolic compound phloridzin (phloretin 2′-O-glucoside, phlorizin, phlorrhizin,
phlorhizin or phlorizoside) is a prominent member of the chemical class of …

Arbuscular mycorrhizal fungi (AMF) colonize the roots of most terrestrial plant species,
improving plant growth, nutrient uptake and biotic/abiotic stress resistance and tolerance …

Primary and secondary metabolites were evaluated in apple fruit, juice and pomace of scab
resistant and leading European apple cultivars. The primary goal was to study the chemical …

Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant
activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by …