Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)

Official Methods of Analysis of the Association of Official Analytical Chemists

Soil Science Society of America Journal · 1971 · 6.4K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain

Martin L. Price, Steve Van Scoyoc, Larry G. Butler · Journal of Agricultural and Food Chemistry · 1978 · 1.7K citations

Agriculture, Chemistry, Food Science +12

Aphid feeding deterrents in sorghum

David L. Dreyer, John C. Reese, Kenneth C. Jones · Journal of Chemical Ecology · 1981 · 85 citations

Life Sciences, Entomology, Plant Sciences +10

A Model Experiment for De-astringency of Persimmon Fruit with High Carbon Dioxide Treatment:<i>in vitro</i>Gelation of Kaki-tannin by Reacting with Acetaldehyde

Tomoaki Matsuo, Saburo Itoo · Agricultural and Biological Chemistry · 1982 · 64 citations

Agriculture, Food Science, Horticultural Sciences +17

A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of Kaki-tannin by reacting with acetaldehyde.

Tomoaki Matsuo, Saburo Itoo · Agricultural and Biological Chemistry · 1982 · 61 citations · Full text

Agriculture, Biochemistry, Food Science +15