Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts
Open Access
- 1 January 2012
- journal article
- Published by XMLink in Nutrition Research and Practice
- Vol. 6 (1), 21-27
- https://doi.org/10.4162/nrp.2011.5.6.21
Abstract
Kim MY, et al. Nutr Res Pract. 2012 Feb;6(1):21-27. http://dx.doi.org/10.4162/nrp.2012.6.1.21Keywords
This publication has 28 references indexed in Scilit:
- Medicinal and biological potential of pumpkin: an updated reviewNutrition Research Reviews, 2010
- Tocopherol and carotenoid contents of selected Korean fruits and vegetablesJournal of Food Composition and Analysis, 2007
- Fatty acid composition of seed and leaf oils of pumpkin, walnut, almond, maize, sunflower and melonChemistry of Natural Compounds, 2007
- Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 CultivarsJournal of Agricultural and Food Chemistry, 2007
- Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) gardenJournal of Food Composition and Analysis, 2006
- Inhibition of Testosterone-Induced Hyperplasia of the Prostate of Sprague-Dawley Rats by Pumpkin Seed OilJournal of Medicinal Food, 2006
- Determination of Sterols in Foods: Recovery of Free, Esterified, and Glycosidic SterolsJournal of Food Composition and Analysis, 2001
- Characterization of crude and purified pumpkin seed oil.Grasas y Aceites, 1997
- Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed OilsJournal of Agricultural and Food Chemistry, 1996
- Phenotypic variation of agronomic traits among coyote gourd accessions and their progenyEconomic Botany, 1991