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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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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| THE Effect of different substrates and processing conditions on the textural characteristics of bacterial cellulose (nata) produced by acetobacter xylinum | | Journal of food process engineering |
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| Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages | | Meat science |
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| Effects of acidification on PE activity, color and antioxidant properties of cold break tomato juice | | Journal of food quality |
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| Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff | | Journal of food engineering |
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| Organic acids profile in tomato juice by HPLC with UV detection | | Journal of food quality |
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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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| Antimicrobial activity of food‐compatible plant extracts and chitosan against naturally occurring micro‐organisms in tomato juice | | Journal of the science of food and agriculture |
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| Viscometric Behavior of Reconstituted Tomato Concentrate | | Food and bioprocess technology |
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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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| Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel | | Plant foods for human nutrition |
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| Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods | | Food research international |
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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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| Chemical, physical and sensory parameters of different carrot varieties (daucus carota l.) | | Journal of food process engineering |
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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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| Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model | | Journal of food engineering |
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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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| Inactivation kinetics of polygalacturonase in tomato juice | | Innovative food science and emerging technologies |
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| Studies on the fermentation of tomato juice by using κ-carrageenan immobilized lactobacillus acidophilus | | Journal of food processing and preservation |
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| Foam mat drying of tomato juice | | Journal of food processing and preservation |
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| The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage | | Food microbiology |
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| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear | | Journal of food engineering |
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| Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes | | Food chemistry |
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| Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women | | European journal of nutrition |
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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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| Viscosity and quality of tomato juice as affected by processing methods | | Journal of food quality |
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| Tomato juice intake suppressed serum concentration of 8-oxodG after extensive physical activity | | Nutrition journal |
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| Purification, characterization and application of thermostable exo-polygalacturonase from streptomyces erumpens mtcc 7317 | | Journal of food biochemistry |
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| Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC-ESI-QTOF) | | Food chemistry |
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| Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes | | Journal of the science of food and agriculture |
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| Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults | | Nutrition journal |
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| Preparation of leafy vegetable paper | | Journal of food processing and preservation |
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| Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara | | International journal of food microbiology |
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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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| Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice | | Food chemistry |
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| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule | | Journal of food engineering |
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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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| Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria | | Lebensmittel-Wissenschaft |
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| Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice | | European food research and technology |
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| The Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes | | Plant foods for human nutrition |
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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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| Recent analyses using solid phase microextraction in industries related to food made into or from liquids | | Food control |
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| Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage | | European food research and technology |
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| Dietary patterns and the risk of type 2 diabetes in overweight and obese individuals | | European journal of nutrition |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| Original article: Effects of continuous dense‐phase CO₂ system on antioxidant capacity and volatile compounds of apple juice | | International journal of food science and technology |
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| External calibration models for the measurement of tomato carotenoids by infrared spectroscopy | | Journal of food composition and analysis |
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| Yield improvement in progressive freeze-concentration by partial melting of ice | | Journal of food engineering |
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| Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores | | Innovative food science and emerging technologies |
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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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| Air-assisted liquid–liquid microextraction-gas chromatography-flame ionisation detection: A fast and simple method for the assessment of triazole pesticides residues in surface water, cucumber, tomato and grape juices samples | | Food chemistry |
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| Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes | | 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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| Effect of process parameters on the production and drying of Leuconostoc mesenteroides cultures | | Journal of industrial microbiology and biotechnology |
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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 a tomato-based drink on markers of inflammation, immunomodulation, and oxidative stress | | Journal of agricultural and food chemistry |
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| Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid | | Food microbiology |
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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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| A risk assessment approach applied to the growth of Erwinia carotovora in vegetable juice for variable temperature conditions | | International journal of food microbiology |
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| High pressure and foods--fruit/vegetable juices | | Journal of food engineering |
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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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| Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere | | Journal of the science of food and agriculture |
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| Singlet oxygen quenching activities of various fruit and vegetable juices and protective effects of apple and pear juices against hematolysis and protein oxidation induced by methylene blue photosensitization | | Journal of food science |
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| Profiling of Carotenoids in Tomato Juice by One- and Two-Dimensional NMR | | Journal of agricultural and food chemistry |
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| Antiproliferative and cytoprotective activities of a phenolic-rich juice in HepG2 cells | | Food research international |
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| Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology | | International journal of food science and technology |
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| Effects of temperature, solid content and pH on the stability of black carrot anthocyanins | | Food chemistry |
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| Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase | | Journal of food engineering |
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| Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues | | Journal of food engineering |
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| Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating | | International journal of food science and technology |
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| The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments | | Food microbiology |
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| Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles | | Journal of food science |
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| Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity | | Food chemistry |
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| Enzyme-Catalyzed Change of Antioxidants Content and Antioxidant Activity of Asparagus Juice | | Journal of agricultural and food chemistry |
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| Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink | | Appetite |
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| Consumer Valuations and Preference Heterogeneity for a Novel Functional Food | | Journal of food science |
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| Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments | | Journal of agricultural and food chemistry |
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| Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions | | Journal of agricultural and food chemistry |
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| High-Throughput Microplate Enzymatic Assays for Fast Sugar and Acid Quantification in Apple and Tomato | | Journal of agricultural and food chemistry |
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| Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice | | Journal of food science |
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| In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa | | Journal of food engineering |
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| Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages | | Journal of food science |
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| Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham | | Journal of food science |
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| Evaluation of the antioxidant activity of asparagus, broccoli and their juices | | Food chemistry |
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| Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger | | Food chemistry |
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| Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants | | Food chemistry |
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| Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods | | Journal of food science |
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| Total phenolic contents in selected fruit and vegetable juices exhibit a positive correlation with interferon-γ, interleukin-5, and interleukin-2 secretions using primary mouse splenocytes | | Journal of food composition and analysis |
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| Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions | | Food chemistry |
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| The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes | | International journal of food microbiology |
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| Strawberry, loquat, mulberry, and bitter melon juices exhibit prophylactic effects on LPS-induced inflammation using murine peritoneal macrophages | | Food chemistry |
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