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| Efficient sorption of polyphenols to soybean flour enables natural fortification of foods | | Food chemistry |
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| Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing | | Food chemistry |
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| Characterization of anthocyanins in Kenyan teas: Extraction and identification | | Food chemistry |
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| Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis) | | Journal of food engineering |
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| The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit | | Scientia horticulturae |
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| Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars | | Innovative food science and emerging technologies |
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| Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time | | Innovative food science and emerging technologies |
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| Estimation of flavonoid and centelloside accumulation in leaves of Centella asiatica L. Urban by multiparametric fluorescence measurements | | Environmental and experimental botany |
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| Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices | | Food chemistry |
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| Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice | | Food chemistry |
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| Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding | | Food chemistry |
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| Phytochemical profile of a Japanese black–purple rice | | Food chemistry |
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| Characterisation of Aronia powders obtained by different drying processes | | Food chemistry |
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| Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins | | Food chemistry |
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| Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology | | Food chemistry |
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| Regulating the secondary metabolism in grape berry using exogenous 24-epibrassinolide for enhanced phenolics content and antioxidant capacity | | Food chemistry |
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| Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining | | Food chemistry |
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| The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment | | Food chemistry |
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| An innovative grape juice enriched in polyphenols by microwave-assisted extraction | | Food chemistry |
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| Expressed sequence tags (ESTs) analysis of the ripening Vitis amurensis cv. Shuang Hong berry skins | | Journal of forestry research |
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| A basic helix-loop-helix transcription factor DvIVS determines flower color intensity in cyanic dahlia cultivars | | Planta |
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| Hypolipidaemic effects of cyanidin 3‐glucoside rich extract from black rice through regulating hepatic lipogenic enzyme activities | | Journal of the science of food and agriculture |
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| Comparative evaluation of the phenolic content and antioxidant capacity of sun‐dried raisins | | Journal of the science of food and agriculture |
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| Caprification modifies polyphenols but not cell wall concentrations in ripe figs | | Scientia horticulturae |
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| Changes during the last ripening stage in pomological and biochemical parameters of the ‘Redhaven’ peach cultivar grafted on different rootstocks | | Scientia horticulturae |
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| Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating | | Food and bioprocess technology |
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| Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean | | European food research and technology |
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| Characterisation of phenolic compounds in wild fruits from Northeastern Portugal | | Food chemistry |
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| Simultaneous determination of six bioactive flavonoids in Citri Reticulatae Pericarpium by rapid resolution liquid chromatography coupled with triple quadrupole electrospray tandem mass spectrometry | | Food chemistry |
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| Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters | | Food chemistry |
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| Ethanol extract of the Prunus mume fruits stimulates glucose uptake by regulating PPAR-γ in C2C12 myotubes and ameliorates glucose intolerance and fat accumulation in mice fed a high-fat diet | | Food chemistry |
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| Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit | | Postharvest biology and technology |
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| Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan | | Postharvest biology and technology |
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| New insights into the regulation of anthocyanin biosynthesis in fruits | | Trends in plant science |
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| Co‐pigmentation of anthocyanins under physiological conditions | | Journal of food science |
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| Enhancement of powdered soft drink mixes with anthocyanin extracts | | Journal of food science |
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| Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc | | Food and bioprocess technology |
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| Synthesis and Characterization of Acrylonitrile-co-Divinylbenzene (AN/DVB) Polymeric Resins for the Isolation of Aroma Compounds and Anthocyanins from Strawberry | | Food and bioprocess technology |
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| Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat‐type broiler chickens | | Journal of the science of food and agriculture |
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| LED illumination affects bioactive compounds in romaine baby leaf lettuce | | Journal of the science of food and agriculture |
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