HPLC study of the efficiency of extraction of phenolic compounds

5-(12-heptadecenyl)-resorcinol, the major component of the antifungal activity in the peel of mango fruit

Miriam Cojocaru, Samir Droby, Erwin Glotter et al. · Phytochemistry · 1986 · 108 citations

Agriculture, Biology, Plant Sciences +10

Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit

Françoise M. Romeyer, Jean J. Macheix, Jean J. Goiffon et al. · Journal of Agricultural and Food Chemistry · 1983 · 79 citations

Agriculture, Food Science, Plant Sciences +16

Major Phenolic Compounds in Ripening White Grapes

C. Y. Lee, A. Jaworski · American Journal of Enology and Viticulture · 1989 · 50 citations

Agriculture, Plant Biology, Plant Sciences +17

Reversed-phase high-performance liquid chromatography of procyanidins and other phenolics in fresh and oxidising apple juieces using a pH shift technique

Andrew G. H. Lea · Journal of Chromatography A · 1982 · 48 citations

Agriculture, Food Science, Horticultural Sciences +17

The browning capacity of grapes. 1. Changes in polyphenol oxidase activities during development and maturation of the fruit

Jean C. Sapis, Jean J. Macheix, Robert Cordonnier · Journal of Agricultural and Food Chemistry · 1983 · 37 citations

Agriculture, Food Science, Plant Sciences +17