Aaran, R.K. and T. Nikkari. 1988. HPLC method for the simultaneous determination of beta-carotene, retinol and alpha- tocopherol in serum. J. Pharma. Biomed. Anal. 6:853-857.
Abeysinghe, D.C., X. Li, C.D. Sun, W.S Zhang, C. H. Zhou and K.S Chen. 2007. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem. 104:1338-1344.
AOAC. 1990. Official Methods of Analysis of AOAC International. 15th ed. Method 984.26, Arlington, Virginia, USA: Association of Official Analytical Chemists.
AOAC. 1995. Official Methods of Analysis of AOAC International. 16th ed. Methods 950.46, 928.08, 991.36, 985.29, 920.153, 995.13, Arlington Virginia, USA: Association of Official Analytical Chemists.
Ashoor, S.H. and J.M. Knox. 1982. Determination of organic acids in foods by high-performance liquid chromatography. J. Chromatogr. 229:288-292.
Basarova, G. and J. Janousek. 2000. Importance of amino acids in beer technology and quality. Kvasny Prumysl 46:314-318.
Blios, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nat. 181:1199-1202.
Bolek, S. and E. Obuz. 2014. Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Tur. J. Agric. For. 38:242-249.
Celik, A. and S. Ercisli. 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. Int. J. Food Sci. Nutr. 59:599-606.
Colaric, M., R. Veberic, F. Stampar and M. Hudina. 2005. Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes. J. Sci. Food Agric. 85:2611-2616.
Funayama, S. and H. Hikino. 1979. Hypotensive principles of Diospyros kaki leaves. Chem. Pharm. Bull. 27:2865-2868.
Genard, M. and M. Souty. 1996. Modeling the peach sugar contents in relation to fruit growth. J. Am. Soc. Hort. Sci. 121:1122-1131.
Graham, H.N. 1992. Green tea composition, consumption and polyphenol chemistry. Prev. Medic. 21:334-350.
Jang, I.C., E.K. Jo, M.S. Bae, H.J. Lee, K.I. Jeon, E. Park, H.G. Yuk, G.H. Ahn and S.C. Lee. 2010. Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. J. Med. Plants Res. 4:155-160.
Jang, I.C., W.G. Oh, G.H. Ahn, J.H. Lee and S.C. Lee. 2011. Antioxidant activity of 4 cultivars of persimmon fruit. Food Sci. Biotechnol. 20:71-77.
Je, J.Y., P.J. Park, W.K. Jung and S.K. Kim. 2005. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with fermentation periods. Food Chem. 91:15-18.
Jin, Y.O. and W.S. Song. 2012. Antioxidant activity of Pyrus serotina fruit in different cultivars and parts. Korean J. Plant Res. 25(4):498-503 (in Korean).
Kang, S.M. and K.C. Ko. 1997. The persimmon industry and research activities in Republic of Korea. Acta Horticulturae 436:33-41.
Kim, C.G., S.M. Lee, H.K. Jeong, J.K. Jang, Y.H. Kim and C.K. Lee. 2010. Impacts of climate change on Korean agriculture and its counterstrategies. Hoigi-dong, Seoul, Korea: Korea Rural Economic Institute.
Kim, I.D., J.W. Lee, S.J. Kim, J.W. Cho, S.K. Dhungana, Y.S. Lim and D.H. Shin. 2013. Exogenous application of natural extracts of persimmon can help in maintaining nutritional and mineral composition of dried persimmon. Afr. J. Biotechnol. 13:2231-2239.
Kim, S.Y., S.M. Jeong, S.J. Kim, K.I. Jeon, E. Park, H.R. Park and S.C. Lee. 2006. Effect of heat treatment on the antioxidative and antigenotoxic activity of extracts from persimmon (Diospyros kaki L.) peel. Biosci. Biotechnol. Biochem. 70:999-1002.
Kim, Y.S., S.B. Joung, D.S. Son, K.K. Lee, J.S. Park and U.J. Lee. 1988. Studies on the establishment of the safety-cultivation region of non-astringent persimmon. Research Report. Suwon, Korea: Rural Development Administration (Hortic). pp. 56-76.
Lee, J.H., Y.B. Lee, W.D. Seo, S.T. Kang, J.W. Lim and K.M. Cho. 2012. Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Prev. Nutr. Food Sci. 17:141-151.
Maksimovic, Z., D. Malencic and N. Kovacevic. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technol. 96:873-877.
Moghaddama, E.G., H.A. Moghaddamb and S. Piric. 2013. Genetic variation of selected Siah Mashhad sweet cherry genotypes grown under Mashhad environmental conditions in Iran. Crop Breeding J. 3:45-51.
Mowat, A.D. and A.P. George. 1994. Persimmon: In Schaffer, B. and P.C. Andersen (eds.), Handbook of Environmental Physiology of Fruit Crops. CRC Press, Boca Raton, FL, (USA). pp. 209-232.
Mratinic, E., B. Popovski, T. Miloševic and M. Popovska. 2011. Analysis of morphological and pomological characteristics of apricot germplasm in FYR Macedonia. J. Agr. Sci. Tech. 13:1121-1134.
Park, Y.S. 1999. Carbon dioxide-induced flesh browning development as related to phenolic metabolism in ‘Niitaka’ pear during storage. J. Kor. Soc. Hort. Sci. 40:567-570.
Park, Y.S., S.T. Jung, S.G. Kang, E. Delgado-Licon, A.L.M. Ayala, M.S. Tapia, O. Martinez-Belloso, S. Trakhtenberg and S. Gorinstein. 2006. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT-Food Sci. Technol. 39:748-755.
Price, K.R., M.J.C. Rhodes and K.A. Barnes. 1988. Flavonol glycoside content and composition of tea infusions made from commercially available teas and tea products. J. Agric. Food Chem. 46:2547-2522.
Rice-Evans, C.A., N.J. Miller, G.P. Bolwell, P.M. Bramley and J.B. Pridham. 1995. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic. Res. 22:375-383.
Seo, D.H., K.M. Jung, S.J. Kim and K.M. Kim. 2013. Development of EST-SSR markers and analysis of genetic diversity using persimmon (Diospyros kaki Thunb) cultivars collecting from domestic. Korean J. Plant Res. 26(4):491-502 (in Korean).
Shyu, Y.S. and L.S. Hwang. 2002. Antioxidant activity of the crude extract of crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res. Int. 35:357-365.
Skujins, S. 1998. Handbook for ICP-AES (Varian-Vista). A short guide to Vista series. Version 1.0, VarianInt, AG. Zug., Switzerland: ICP-AES operation.
Song, W.D., T.C. Kim, Y.D. Choo and S.M. Kang. 2005. Science and industry of persimmon in the Republic of Korea: In Park, Y.M. and S.M. Kang (eds.), Proceedings of 3rd International Symposium on Persimmon, 5-7 October 2004; Jinju, Korea: International Society for Horticultural Science.
Suzuki, T., S.H.F. Someya and M. Tanokura. 2005. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem. 93:149-152.
Testoni, A. 2002. Post-harvest and processing of persimmon fruit: In Bellini, E. and E. Giordani (eds.), First Mediterranean Symposium on Persimmon (Options Méditerranéennes: Série A. Séminaires Méditerranéens Vol. 51). Zaragoza, CIHEAMIAMZ, Spain. pp. 53-66.
Valentão, P., P.B. Andrade, J. Rangel, B. Ribeiro, B.M. Silva, P. Baptista and R.M. Seabra. 2005. Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterella (Cantharellus cibarius) mushroom. J. Agric. Food Chem. 53:4925-4931.
Veberic, R., J. Jurhar, M. Mikulic-Petkovsek, F. Stampar and V. Schmitzer. 2010. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chem. 119:477-483.
Yildirim, A., A. Mavi, M. Oktay, A.A. Kara, O.F. Algur and V. Bilaloglu. 2000. Comparison of antioxidant and antimicrobial activities of tilia (Tilia argentea Desf Ex DC), sage (Salvia triloba L.), and black tea (Camellia sinensis) extracts. J. Agric. Food Chem. 48:5030-5034.
Zheng, W. and S.Y. Wang. 2001. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49:5165-5170.