Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Utilization of ripe coconut water in the development of probiotic gelatin

Beatriz Patricio Rocha, Pedro Luan de Brito Lopes, Miqueas Oliveira Morais da Silva, Ana Catarina Guimarães Gomes, Flávia Carolina Alonso Buriti, Isanna Menezes Florêncio and Eliane Rolim Florentino
PeerJ 12 e17502 (2024)
https://doi.org/10.7717/peerj.17502

ATR-FTIR spectroscopy and machine/deep learning models for detecting adulteration in coconut water with sugars, sugar alcohols, and artificial sweeteners

Thomas A. Teklemariam, Faith Chou, Pavisha Kumaravel and Jeremy Van Buskrik
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 322 124771 (2024)
https://doi.org/10.1016/j.saa.2024.124771

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Nalla Bhanu Prakash Reddy, Malini Buvaneswaran, Annet Mary Anto and V. R. Sinija
Journal of Food Process Engineering 47 (5) (2024)
https://doi.org/10.1111/jfpe.14624

Desenvolvimento e caracterização de água de coco (Cocus nucifera L.) carbonatada e enriquecida com milicápsulas de polpa de coco obtidas pelo processo de gelificação iônica

Fabiana Melo Soares, Josiane Rodrigues de Barros, Patrícia Nogueira Matos, Alessandra Almeida Castro Pagani and Roberto Rodrigues de Souza
Caderno Pedagógico 21 (9) e7616 (2024)
https://doi.org/10.54033/cadpedv21n9-060

Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities

Yufeng Zhang, Jintao Kan, Xiaoyan Liu, Fei Song, Kexue Zhu, Niu Li and Youlin Zhang
Foods 13 (6) 863 (2024)
https://doi.org/10.3390/foods13060863

Genome-wide association analysis reveals regulatory genes for the metabolite synthesis of 2-acetyl-1-pyrroline in aromatic coconut (Cocos nucifera L.)

Hao Ding, Xiang Lv, Guangzhen Zhou, Xiaomei Liu, Xiwei Sun, Jing Li, Amjad Iqbal and Yaodong Yang
Journal of Genetics and Genomics (2024)
https://doi.org/10.1016/j.jgg.2024.12.002

An analysis of regional variations in the physicochemical properties of Cocos nucifera L. var. nana across Sri Lanka

Dayani Pavalakumar, Lanka Jeewanie Samarakoon Undugoda, Kasun Madhusanka Thambugala, Pathmalal Marakkale Manage, Ruwani Nilushi Nugara, Sagarika Dilpushpi Kannangara and Suranga M. Rajapaksha
Plant Physiology Reports 29 (3) 461 (2024)
https://doi.org/10.1007/s40502-024-00792-6

Multiphysics modeling of polyphenol oxidase and peroxidase inactivation in continuous-flow microwave thermal processing of coconut water

Tamires K. Oishi, Marcella Cassares, Eduardo V. S. Pouzada and Jorge A. W. Gut
Brazilian Journal of Chemical Engineering 41 (4) 1035 (2024)
https://doi.org/10.1007/s43153-023-00391-2

Genomics and Transcriptomics Reveal Genetic Contribution to Population Diversity and Specific Traits in Coconut

Kobra Yousefi, Siti Nor Akmar Abdullah, Muhammad Asyraf Md Hatta and Kong Lih Ling
Plants 12 (9) 1913 (2023)
https://doi.org/10.3390/plants12091913

Green Coconut Water Supplementation Attenuates Flutamide-induced Testicular Damage in Male Prepubertal Wistar Rats

Abdulkareem Temitayo Olayinka, Airat Adeola Bakare and Ademola Ayodele Oremosu
Nigerian Journal of Experimental and Clinical Biosciences 10 (4) 124 (2022)
https://doi.org/10.4103/njecp.njecp_23_22

Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects

Joana R. Costa, Maria João Monteiro, Renata V. Tonon, Lourdes M.C. Cabral, Lorenzo Pastrana and Manuela E. Pintado
Future Foods 4 100079 (2021)
https://doi.org/10.1016/j.fufo.2021.100079

The evolution of physicochemical and microbiological properties of green and mature coconut water (Cocos nucifera) under different storage conditions

Thuan-Chew Tan and Azhar Mat Easa
Journal of Food Measurement and Characterization 15 (4) 3523 (2021)
https://doi.org/10.1007/s11694-021-00927-5

Development of a UV coupled indigenous hydrophilized polyamide membrane system for enhanced shelf life of mature coconut water

Bukke Vani, Sugali Chandra Sekhar, Nivedita Sahu and Sundergopal Sridhar
Journal of Food Process Engineering 44 (3) (2021)
https://doi.org/10.1111/jfpe.13636

Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention

Kobsak Kanjanapongkul and Veraya Baibua
Journal of Food Engineering 292 110268 (2021)
https://doi.org/10.1016/j.jfoodeng.2020.110268

Influence of cold plasma voltage and time on quality attributes of tender coconut water ( Cocos nucifera L.) and degradation kinetics of its blended beverage

Hemanta Chutia and Charu Lata Mahanta
Journal of Food Processing and Preservation 45 (4) (2021)
https://doi.org/10.1111/jfpp.15372

Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water

Jilin Wu, Haiming Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang and Weijun Chen
Ultrasonics Sonochemistry 79 105780 (2021)
https://doi.org/10.1016/j.ultsonch.2021.105780

Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves

Tiago Augusto Bulhões Bezerra Cavalcante, Eduardo dos Santos Funcia and Jorge Andrey Wilhelms Gut
Food Chemistry 340 127911 (2021)
https://doi.org/10.1016/j.foodchem.2020.127911

Nutritional and metabolomics characterization of the coconut water at different nut developmental stages

Mukund Kumar, Shashank Sagar Saini, Pawan Kumar Agrawal, Partha Roy and Debabrata Sircar
Journal of Food Composition and Analysis 96 103738 (2021)
https://doi.org/10.1016/j.jfca.2020.103738

The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice

K Rahmawati, N D Kristanti, Sandriakana, S B Sumitro and S Widyarti
IOP Conference Series: Earth and Environmental Science 743 (1) 012079 (2021)
https://doi.org/10.1088/1755-1315/743/1/012079

Regulation of Ultrasonic Treatment on the Activity of Sugar Metabolism Relative Enzyme and Quality of Coconut Water

Jilin Wu, Haiming Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang and Weijun Chen
SSRN Electronic Journal (2021)
https://doi.org/10.2139/ssrn.3899308

Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration

Thomas A. Teklemariam, John Moisey and Jason Gotera
Food Chemistry 355 129616 (2021)
https://doi.org/10.1016/j.foodchem.2021.129616

Food safety knowledge and practices among fresh coconut vendors

C. Oduro-Yeboah, N.B. Ackah, P.T. Akonor, S.K. Amponsah and F.P. Mboom
Scientific African 8 e00392 (2020)
https://doi.org/10.1016/j.sciaf.2020.e00392

Ozone and plasma processing effect on green coconut water

Elaine Porto, Elenilson G. Alves Filho, Lorena Mara A. Silva, Thatyane Vidal Fonteles, Ronnyely Braz Reis do Nascimento, Fabiano A.N. Fernandes, Edy Sousa de Brito and Sueli Rodrigues
Food Research International 131 109000 (2020)
https://doi.org/10.1016/j.foodres.2020.109000

MWCNTs‐ZrO2 as a reusable heterogeneous catalyst for the synthesis of N‐heterocyclic scaffolds under green reaction medium

Bipasa Halder, Flora Banerjee and Ahindra Nag
Applied Organometallic Chemistry 34 (11) (2020)
https://doi.org/10.1002/aoc.5906

Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconuts

Suriyan Supapvanich, Aiyarath Yimpong and Jiraporn Srisuwanwichan
Journal of Food Science and Technology 57 (12) 4424 (2020)
https://doi.org/10.1007/s13197-020-04479-2

Antioxidants in Vegetables and Nuts - Properties and Health Benefits

Mamta Thakur, Kirty Pant and Vikas Nanda
Antioxidants in Vegetables and Nuts - Properties and Health Benefits 357 (2020)
https://doi.org/10.1007/978-981-15-7470-2_19

Authenticity and the Potability of Coconut Water - a Critical Review

D Thorburn Burns, E -L Johnston and Michael J Walker
Journal of AOAC INTERNATIONAL 103 (3) 800 (2020)
https://doi.org/10.1093/jaocint/qsz008

Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

J. A. E. C. Jayawardena, M. P. G. Vanniarachchy and M. A. J. Wansapala
International Journal of Food Science 2020 1 (2020)
https://doi.org/10.1155/2020/4292013

Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water

Sudheer Kumar Yannam, Ankit Patras, Brahmaiah Pendyala, et al.
Journal of Food Science and Technology 57 (10) 3564 (2020)
https://doi.org/10.1007/s13197-020-04388-4

Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

Mario González-Angulo, Charlien Clauwers, Rania Harastani, et al.
Food Research International 134 109278 (2020)
https://doi.org/10.1016/j.foodres.2020.109278

The physicochemical properties comparison of the natural coconut water and the packaging coconut water

Christyanita P Ekasari and Sri Widyarti
IOP Conference Series: Earth and Environmental Science 391 (1) 012021 (2019)
https://doi.org/10.1088/1755-1315/391/1/012021

Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light

Brahmaiah Pendyala, Ankit Patras, Vybhav Vipul Sudhir Gopisetty, Michael Sasges and Sampathkumar Balamurugan
Foodborne Pathogens and Disease 16 (10) 704 (2019)
https://doi.org/10.1089/fpd.2019.2623

Resource recovery from bio-based production processes in developing Asia

Duleeka Sandamali Gunarathne, Isuru A. Udugama, Sanjivani Jayawardena, et al.
Sustainable Production and Consumption 17 196 (2019)
https://doi.org/10.1016/j.spc.2018.11.008

Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Manreet S Bhullar, Ankit Patras, Agnes Kilonzo-Nthenge, Bharat Pokharel and Michael Sasges
Food Science and Technology International 25 (7) 562 (2019)
https://doi.org/10.1177/1082013219843395

The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water

Izuddin Abdul Rahman, Mohd Izwan Mohd Lazim, Suhaiza Mohamad, et al.
The Open Food Science Journal 10 (1) 8 (2018)
https://doi.org/10.2174/1874256401810010008

Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage

Arnold David González-Monroy, Gabriela Rodríguez-Hernández, César Ozuna and María Elena Sosa-Morales
Innovative Food Science & Emerging Technologies 49 51 (2018)
https://doi.org/10.1016/j.ifset.2018.07.016

Storage study and quality evaluation of fresh coconut grating

Archana Gopalrao Lamdande, Maya Prakash and Raghavarao KSMS
Journal of Food Processing and Preservation 42 (1) e13350 (2018)
https://doi.org/10.1111/jfpp.13350

Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology

S. Beristaín-Bauza, A. Martínez-Niño, A.P. Ramírez-González, et al.
Food Control 92 312 (2018)
https://doi.org/10.1016/j.foodcont.2018.05.010

Synergistic effect of thermosonication to reduce enzymatic activity in coconut water

Mariana de Matos Ribeiro, Vasilis P. Valdramidis, Cleiton Antônio Nunes and Vanessa Rios de Souza
Innovative Food Science & Emerging Technologies 41 404 (2017)
https://doi.org/10.1016/j.ifset.2017.04.013

Nonthermal pasteurization of tender coconut water using a continuous flow coiled UV reactor

Dibash Gautam, Arosha L. Umagiliyage, Rajiv Dhital, Prabesh Joshi, Dennis G. Watson, Derek J. Fisher and Ruplal Choudhary
LWT - Food Science and Technology 83 127 (2017)
https://doi.org/10.1016/j.lwt.2017.05.008

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut and Pedro Esteves Duarte Augusto
Ultrasonics Sonochemistry 36 173 (2017)
https://doi.org/10.1016/j.ultsonch.2016.11.028

De novo transcriptome assembly and identification of the gene conferring a “pandan-like” aroma in coconut ( Cocos nucifera L.)

Chatree Saensuk, Samart Wanchana, Kiattawee Choowongkomon, et al.
Plant Science 252 324 (2016)
https://doi.org/10.1016/j.plantsci.2016.08.014

Evaluation of coconut water neutralized by different agents on the viability of human fibroblasts: an in vitro study

Priscilla Barbosa Ferreira SOARES, Aletheia Moraes ROCHA, Manuella Verdinelli de Paula REIS, Camilla Christian Gomes MOURA and Carlos José SOARES
Revista de Odontologia da UNESP 45 (4) 234 (2016)
https://doi.org/10.1590/1807-2577.09216

Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water

D. S. Aniesrani Delfiya and K. Thangavel
International Journal of Food Engineering 12 (7) 691 (2016)
https://doi.org/10.1515/ijfe-2015-0329

Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, et al.
International Journal of Food Properties 19 (9) 2041 (2016)
https://doi.org/10.1080/10942912.2015.1099042

Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency

Arlet P. Franco, Letícia Y. Yamamoto, Carmen C. Tadini and Jorge A.W. Gut
Journal of Food Engineering 155 69 (2015)
https://doi.org/10.1016/j.jfoodeng.2015.01.011

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Fabiola De Marchi, Eugenio Aprea, Isabella Endrizzi, et al.
Food and Bioprocess Technology 8 (7) 1393 (2015)
https://doi.org/10.1007/s11947-015-1501-4

Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)

Pedro E.D. Augusto, Raquel Ibarz, Alfonso Garvín and Albert Ibarz
Food Research International 74 151 (2015)
https://doi.org/10.1016/j.foodres.2015.04.046