{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T22:26:31Z","timestamp":1781562391925,"version":"3.54.5"},"reference-count":40,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,7,1]],"date-time":"2016-07-01T00:00:00Z","timestamp":1467331200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"National Science Center"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2016,7]]},"DOI":"10.1016\/j.foodchem.2016.02.103","type":"journal-article","created":{"date-parts":[[2016,2,19]],"date-time":"2016-02-19T11:46:30Z","timestamp":1455882390000},"page":"491-497","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":121,"special_numbering":"C","title":["Chemical composition and antioxidant capacity of different anatomical parts of pear ( Pyrus communis L.)"],"prefix":"10.1016","volume":"203","author":[{"given":"Joanna","family":"Kolniak-Ostek","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/j.foodchem.2016.02.103_b0005","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.scienta.2006.03.014","article-title":"Composition of phenolic compounds in pear leaves as affected by genetics, ontogenesis and the environment","volume":"109","author":"Andreotti","year":"2006","journal-title":"Scientia Horticulturae"},{"issue":"4","key":"10.1016\/j.foodchem.2016.02.103_b0010","first-page":"244","article-title":"Postharvest fruit physicochemical changes and properties of Asian (Pyrus serotina Rehd.) and European (Pyrus communis L.) pear cultivars","volume":"49","author":"Arzani","year":"2008","journal-title":"Horticulture, Environment, and Biotechnology"},{"key":"10.1016\/j.foodchem.2016.02.103_b0015","unstructured":"Belding, R.D. (1996). Epicuticular wax of apple and its relationship to sooty blotch incidence and captan retention. Ph.D. Diss. Department of Horticultural Science, North Carolina State University, Raleigh."},{"key":"10.1016\/j.foodchem.2016.02.103_b0020","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1111\/j.1469-8137.1994.tb02968.x","article-title":"Secondary metabolites in plant defence mechanisms","volume":"127","author":"Bennett","year":"1994","journal-title":"New Phytologist"},{"key":"10.1016\/j.foodchem.2016.02.103_b0025","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Analytical Biochemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0030","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1039\/c0fo00008f","article-title":"Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices","volume":"1","author":"Borges","year":"2010","journal-title":"Food & Function"},{"key":"10.1016\/j.foodchem.2016.02.103_b0035","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.foodchem.2006.11.038","article-title":"Chemical compositional characterization of eight pear cultivars grown in China","volume":"104","author":"Chen","year":"2007","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0040","doi-asserted-by":"crossref","first-page":"1768","DOI":"10.1021\/jf803011r","article-title":"Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays","volume":"57","author":"Dudonne","year":"2009","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0045","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1038\/35016151","article-title":"Antioxidant activity of fresh apples","volume":"405","author":"Eberhardt","year":"2000","journal-title":"Nature"},{"issue":"1","key":"10.1016\/j.foodchem.2016.02.103_b0050","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1007\/BF02490693","article-title":"Evaluation of high-performance liquid chromatography for determination of phenolic compounds in pear horticultural cultivars","volume":"50","author":"Escarpa","year":"2000","journal-title":"Chromatographia"},{"issue":"10","key":"10.1016\/j.foodchem.2016.02.103_b0055","doi-asserted-by":"crossref","first-page":"2750","DOI":"10.1021\/acs.jafc.5b00291","article-title":"Is there room for improving the nutraceutical composition of apple?","volume":"63","author":"Farneti","year":"2015","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0060","doi-asserted-by":"crossref","first-page":"1043","DOI":"10.1016\/j.jfca.2011.01.008","article-title":"Comparison of ABTS\/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods","volume":"24","author":"Floegel","year":"2011","journal-title":"Journal of Food Composition and Analysis"},{"issue":"10","key":"10.1016\/j.foodchem.2016.02.103_b0065","doi-asserted-by":"crossref","first-page":"995","DOI":"10.1002\/jsfa.1436","article-title":"Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity","volume":"83","author":"Galvis S\u00e1nchez","year":"2003","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodchem.2016.02.103_b0070","doi-asserted-by":"crossref","first-page":"179","DOI":"10.14720\/aas.2005.85.2.15215","article-title":"The correlation of the pear (Pyrus communis L.) cv. \u2019Williams\u2019 yield quality to the foliar nutrition and water regime","volume":"85","author":"Hudina","year":"2005","journal-title":"Acta agriculturae Slovenica"},{"key":"10.1016\/j.foodchem.2016.02.103_b0075","first-page":"48","article-title":"Comparative study of two pear (Pyrus communis L.) cultivars in terms of nutritional composition","volume":"36","author":"Hussain","year":"2015","journal-title":"Food Science and Quality Management"},{"key":"10.1016\/j.foodchem.2016.02.103_b0080","first-page":"145","article-title":"Composition of plant cuticular waxes","author":"Jetter","year":"2007"},{"key":"10.1016\/j.foodchem.2016.02.103_b0085","doi-asserted-by":"crossref","first-page":"470","DOI":"10.1016\/j.foodchem.2009.02.069","article-title":"Antioxidant, anticholinesterase and antimicrobial constituents from the essential oil and ethanol extract of Salvia potentillifolia","volume":"116","author":"Kivrak","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0090","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.ijms.2015.10.004","article-title":"Characterization of phenolic compounds in different anatomical pear (Pyrus communis L.) parts by ultra-performance liquid chromatography photodiode detector-quadrupole\/time of flight-mass spectrometry (UPLC-PDA-Q\/TOF-MS)","volume":"392","author":"Kolniak-Ostek","year":"2015","journal-title":"International Journal of Mass Spectrometry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0095","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/j.indcrop.2012.12.003","article-title":"Effect of apple leaves addition on physicochemical properties of cloudy beverages","volume":"44","author":"Kolniak-Ostek","year":"2013","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"10.1016\/j.foodchem.2016.02.103_b0100","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1007\/s10068-015-0028-9","article-title":"Comparison of bioactive compound contents and in vitro and ex vivo antioxidative activities between peel and flesh of Pear (Pyrus pyrifolia Nakai)","volume":"24","author":"Lee","year":"2015","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.foodchem.2016.02.103_b0105","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.chroma.2012.09.102","article-title":"Fast separation of triterpenoids by supercritical fluid chromatography\/evaporative light scattering detector","volume":"1268","author":"Lesselier","year":"2012","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.foodchem.2016.02.103_b0110","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.foodchem.2013.12.010","article-title":"Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)","volume":"152","author":"Li","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0115","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1016\/S0031-9422(97)00875-3","article-title":"An increase in luteolin-apigenin ratio in Marchantia polymorpha on UV-B enhancement","volume":"48","author":"Markham","year":"1998","journal-title":"Phytochemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0120","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.foodchem.2013.10.080","article-title":"Characteristics of organic acids in the fruit of different pumpkin species","volume":"148","author":"Nawirska-Olsza\u0144ska","year":"2014","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodchem.2016.02.103_b0125","first-page":"193","article-title":"Effect of some production factors on chemical composition and sensory qualities of Williams pear brandy","volume":"50","author":"Niki\u0107evi\u0107","year":"2005","journal-title":"Journal of Agricultural Science"},{"key":"10.1016\/j.foodchem.2016.02.103_b0130","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/S0003-2670(98)00747-8","article-title":"On-line screening method for antioxidants by liquid chromatography with chemiluminescence detection","volume":"383","author":"Ogawa","year":"1999","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.foodchem.2016.02.103_b0135","doi-asserted-by":"crossref","first-page":"2176","DOI":"10.3390\/molecules20022176","article-title":"The content of phenolic compounds in leaf tissues of Aesculus glabra and Aesculus parviflora Walt","volume":"20","author":"Oszmai\u0144ski","year":"2015","journal-title":"Molecules"},{"key":"10.1016\/j.foodchem.2016.02.103_b0140","doi-asserted-by":"crossref","first-page":"658","DOI":"10.1016\/j.indcrop.2015.09.054","article-title":"Effect of dried powder preparation process on polyphenolic content and antioxidant capacity of cranberry (Vaccinium macrocarpon L.)","volume":"77","author":"Oszmia\u0144ski","year":"2015","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.foodchem.2016.02.103_b0145","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1016\/j.foodchem.2011.01.056","article-title":"Effect of pectinase treatment on extraction of antioxidant phenols from pomace for production of puree-enriched cloudy apple juices","volume":"127","author":"Oszmia\u0144ski","year":"2011","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0150","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S1360-1385(97)01018-2","article-title":"Antioxidant properties of phenolic compounds","volume":"2","author":"Rice-Evans","year":"1997","journal-title":"Trends in Plant Science"},{"key":"10.1016\/j.foodchem.2016.02.103_b0155","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/S0168-9452(00)00395-2","article-title":"Resistance to cold and heat stress: Accumulation of phenolic compounds in tomato and in watermelon plants","volume":"160","author":"Rivero","year":"2001","journal-title":"Plant Science"},{"key":"10.1016\/j.foodchem.2016.02.103_b0160","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1055\/s-2002-25727","article-title":"Relationship between growth, secondary metabolism, and resistance of apple","volume":"4","author":"Ruehmann","year":"2002","journal-title":"Plant Biology"},{"key":"10.1016\/j.foodchem.2016.02.103_b0165","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.jff.2010.02.002","article-title":"Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars \u2013 A comparative study","volume":"2","author":"Salta","year":"2010","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodchem.2016.02.103_b0170","doi-asserted-by":"crossref","first-page":"2631","DOI":"10.1016\/j.phytochem.2004.07.028","article-title":"Modification of flavonoid biosynthesis in crop plants","volume":"65","author":"Schijlen","year":"2004","journal-title":"Phytochemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0175","unstructured":"Standard Tables of Food Composition. (2003). Ministry of Education, Culture, Sports, Science and Technology, Japan."},{"key":"10.1016\/j.foodchem.2016.02.103_b0180","doi-asserted-by":"crossref","first-page":"11839","DOI":"10.1021\/jf3046895","article-title":"Triterpenoid content of berries and leaves of bilberry Vaccinium myrtillus from Finland and Poland","volume":"60","author":"Szakiel","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.02.103_b0185","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1023\/A:1013378702940","article-title":"Biosynthesis of phenolic compounds and its regulation in apple","volume":"34","author":"Treutter","year":"2001","journal-title":"Plant Growth Regulation"},{"key":"10.1016\/j.foodchem.2016.02.103_b0190","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.aca.2004.11.048","article-title":"Investigations on the antioxidant activity of fruit and vegetable aqueous extracts on superoxide radical anion using chemiluminescence techniques","volume":"536","author":"Triantis","year":"2005","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.foodchem.2016.02.103_b0195","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.jff.2014.12.049","article-title":"Anti-diabetic activity in type 2 diabetic mice and \u03b1-glucosidase inhibitory, antioxidant and anti-inflammatory potential of chemically profiled pear peel and pulp extracts (Pyrus spp.)","volume":"13","author":"Wang","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodchem.2016.02.103_b0200","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1021\/jf00049a007","article-title":"Antioxidant activity of various tea extracts in relation to their antimutagenicity","volume":"43","author":"Yen","year":"1995","journal-title":"Journal of Agricultural and Food Chemistry"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814616302734?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814616302734?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,6,14]],"date-time":"2024-06-14T13:19:14Z","timestamp":1718371154000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814616302734"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,7]]},"references-count":40,"alternative-id":["S0308814616302734"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2016.02.103","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2016,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.)","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2016.02.103","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2016 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}