ArticleFrontiers in nutrition2021
Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Changes in Biologically Active Compounds During the Ripening Period in Selected Hungarian-Bred Sour Cherry Varieties (Plants (Basel, Switzerland) · 2026Article
- Tart cherries (Frontiers in nutrition · 2026Review
- Effect on consumers' sustainable purchase intention of dietary supplement purine labeling.Frontiers in nutrition · 2025Article
- Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits.Food chemistry: X · 2023Article
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6 authors.
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Abstract
This study aims to analyze the physicochemical characteristics and activities of 21 sour cherry cultivars in China. The evaluated accessions differ in several quality traits including weight, moisture, color, total soluble solids, and total acids. Glucose and malic acid were the predominant individual sugar and organic acid in all accessions. The potassium (K) and iron (Fe) were of the highest contents in Érid jubileum (453.887 mg/100 g FW) and Meili (2.988 mg/100 g FW), respectively. The contents of total phenolics (TP) were from 9.309 to 24.118 mg GAE/g DW, and total flavonoids (TF) were 8.935-27.198 mg RE/g DW, which were highly positively correlated (
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