ArticleInternational journal of molecular sciences2023
Assessment of Phenolic Acid Content and Antioxidant Properties of the Pulp of Five Pumpkin Species Cultivated in Southeastern Poland.
Article in International journal of molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Effects of Household Cooking Methods on the Nutritional, Phytochemical and Functional Properties ofMolecules (Basel, Switzerland) · 2026Article
- From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment.Molecules (Basel, Switzerland) · 2026Article
- Article
- Nutritional Properties of Edible Flowers from Five Pumpkin (Foods (Basel, Switzerland) · 2026Article
- Rhizobia mitigates autotoxicity inFrontiers in microbiology · 2026Article
- Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.International journal of food science · 2026Article
- Antioxidant Properties and Antinutritional Components of Flowers from Five Pumpkin Species.Antioxidants (Basel, Switzerland) · 2025Article
- Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly.Preventive nutrition and food science · 2025Article
- Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality.Foods (Basel, Switzerland) · 2025Article
- Anti-Inflammatory, Anti-Hyperglycemic, and Anti-Aging Activities of Aqueous and Methanolic Fractions Obtained fromMolecules (Basel, Switzerland) · 2025Article
- The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends.Foods (Basel, Switzerland) · 2025Article
- The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Molecules (Basel, Switzerland) · 2024Article
- Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties.Food chemistry: X · 2024Article
- Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Foods (Basel, Switzerland) · 2024Article
- Review
- Mass Spectrometric Identification of Metabolites after Magnetic-Pulse Treatment of InfectedInternational journal of molecular sciences · 2023Article
- Potential Benefits of Antioxidant Phytochemicals in Type 2 Diabetes.Molecules (Basel, Switzerland) · 2023Review
- The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The following species cultivated in Poland were included:
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Registered trials
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