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Research article

First published 2005-10

Effects of the Degree of Maturity on the Chemical Composition,Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

A. I. Cascales, E. Costell, F. Romojaro

Food Science and Technology International

Free access

Research article

First published 2014-2

Search for Skin-whitening Agent from Prunus Plants and the Molecular Targets in Melanogenesis Pathway of Active Compounds

Kazuya Murata, Keisuke Takahashi, Haruka Nakamura [...]

Natural Product Communications

Free access

Research article

First published 2018-10

Biological Activities of Extracts from Different Parts of two Cultivars of Prunus persica ‘Akatsuki’ and ‘Fastigiata’

Toshinori Nakagawa, Ahmed E. Allam, Koichiro Ohnuki [...]

Natural Product Communications

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Research article

First published 2008-06

The Pericarp Extract of Prunus persica Attenuates Chemotherapy-Induced Acute Nephrotoxicity and Hepatotoxicity in Mice

Chang Ki Lee, Kwang-Kyun Park, Jae-Kwan Hwang [...]

Journal of Medicinal Food

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Research article

First published 2018-3

Effects of postharvest oligochitosan treatment on fungal diseases and defence responses in Dongxue peach fruit

Chen Chen, Wenzhong Hu, Ruidong Zhang [...]

Food Science and Technology International

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Research article

First published 2000-10

Note. The ripening of Prunus persica fruits with a dominant flat allele Nota. Maduración de frutos de Prunus persica con un alelo dominante de la forma achatada

M.C. Martínez-Madrid, M. Serrano, M.T. Pretel [...]

Food Science and Technology International

Open access

Research article

First published 2020-1

Characterization and Quantification of Phenolic Constituents in Peach Blossom by UPLC-LTQ-Orbitrap-MS and UPLC-DAD

Yu Fu, Ruiqin Sun, Jingfan Yang [...]

Natural Product Communications

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Research article

First published 2008-08

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

G.A. Manganaris, M. Vasilakakis, I. Mignani [...]

Food Science and Technology International

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