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| Effects of pulsed electric field on colloidal properties and storage stability of carrot juice | | International journal of food science and technology |
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| Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage | | Food chemistry |
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| A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high‐pressure carbon dioxide | | International journal of food science and technology |
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| Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice | | Food control |
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| Storage stability of strawberry jam color enhanced with black carrot juice concentrate | | Journal of food processing and preservation |
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| Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments | | Journal of the science of food and agriculture |
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| Optimisation of electroplasmolysis application for increased juice yield in carrot juice production | | International journal of food science and technology |
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| Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants | | European food research and technology |
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| THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice | | Journal of food processing and preservation |
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| Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults | | Nutrition journal |
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| Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion | | Food chemistry |
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| Influence of operating parameters on clarification of carrot juice by microfiltration process | | Journal of food process engineering |
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| Inactivation of pathogenic bacteria by fd&c red no. 3 and high‐pressure processing combination treatment in food systems | | Journal of food safety |
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| Stability of black carrot anthocyanins in the turkish delight (lokum) during storage | | Journal of food process engineering |
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| Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice | | European food research and technology |
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| The effect of processing method on the characteristics of carrot juice | | Journal of food quality |
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| Optimization of blanching process for carrots | | Journal of food process engineering |
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| Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay | | Food chemistry |
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| Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice | | Food chemistry |
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| Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice | | Journal of the science of food and agriculture |
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| Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field | | European food research and technology |
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| Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice | | Food microbiology |
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| Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer's yeast autolysate | | Food chemistry |
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| Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product | | Innovative food science and emerging technologies |
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| Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice | | Food chemistry |
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| Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water | | Journal of food engineering |
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| Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides | | Journal of the science of food and agriculture |
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| Thermal inactivation kinetics of vegetable peroxidases | | Journal of food engineering |
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| Modulation of plasma all-trans retinoic acid concentrations by the consumption of carotenoid-rich vegetables | | Nutrition |
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