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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > pulp > fruit pulp > mango pulp × 11 results Group by: Economics, Business and Industry   (Click to View) Partial properties of polyphenol oxidase in mango (mangifera indica l. cv. tainong) pulp Journal of food biochemistry (Click to View) Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening Food chemistry (Click to View) Protective effects of lupeol against benzo[a]pyrene induced clastogenicity in mouse bone marrow cells Molecular nutrition and food research (Click to View) Glycosidically-bound aroma volatile compounds in the skin and pulp of ‘Kensington Pride’ mango fruit at different stages of maturity Postharvest biology and technology (Click to View) Starch mobilization and sucrose accumulation in the pulp of keitt mangoes during postharvest ripening Journal of food biochemistry (Click to View) Temporal expression of caffeic acid 3-O-methyltransferase (COMT) in mango (Mangifera indica var. Dashehari) fruit ripening Lebensmittel-Wissenschaft (Click to View) Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties Journal of the science of food and agriculture (Click to View) Mango pulp (mangifera indica l.) preserved by hurdle technology: physicochemical, microbiologic and rheologic characterization Journal of food processing and preservation (Click to View) Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment Food and bioprocess technology (Click to View) Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material Journal of food composition and analysis (Click to View) Effect of pH and ascorbic acid on high hyrostatic pressure-processed mango puree Journal of food processing and preservation