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| Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation | | Journal of agricultural and food chemistry |
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| Influence of Prefermentative Treatments to the Major Volatile Compounds of Assyrtiko Wines | | Journal of agricultural and food chemistry |
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| Effect of Grapefruit Juice, Naringin, Naringenin, and Bergamottin on the Intestinal Carrier-Mediated Transport of Talinolol in Rats | | Journal of agricultural and food chemistry |
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| In Vivo Pharmacokinetics of Hesperidin Are Affected by Treatment with Glucosidase-like BglA Protein Isolated from Yeasts | | Journal of agricultural and food chemistry |
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| Effects of Thermal Treatments and Storage on Pectin Methylesterase and Peroxidase Activity in Freshly Squeezed Orange Juice | | Journal of agricultural and food chemistry |
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| Immunoglobulin E-Reactive Proteins in Cashew (Anacardium occidentale) Apple Juice Concentrate | | Journal of agricultural and food chemistry |
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| Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage | | Journal of industrial microbiology and biotechnology |
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| Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño | | Journal of industrial microbiology and biotechnology |
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| Effect of High Hydrostatic Pressure on Cashew Apple (Anacardium occidentale L.) Juice Preservation | | Journal of food science |
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| Determination of cyprodinil and fludioxonil in the fermentative process of must by high-performance liquid chromatography-diode array detection | | Journal of the science of food and agriculture |
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| Inactivation of Apple Pectin Methylesterase Induced by Dense Phase Carbon Dioxide | | Journal of agricultural and food chemistry |
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| Estimating Bergamot Juice Adulteration of Lemon Juice by High-Performance Liquid Chromatography (HPLC) Analysis of Flavanone Glycosides | | Journal of agricultural and food chemistry |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide | | International journal of food microbiology |
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| Evaluation of valuable nutrients in selected genotypes of marula (Sclerocarya birrea ssp. caffra) | | Scientia horticulturae |
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| Impact of phytochemical-rich foods on bioaccessibility of mercury from fish | | Food chemistry |
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| Occurrence of biogenic amines in wine: The role of grapes | | Food chemistry |
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| Antioxidant Effectiveness of Phenolic Apple Juice Extracts and Their Gut Fermentation Products in the Human Colon Carcinoma Cell Line Caco-2 | | Journal of agricultural and food chemistry |
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| Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process | | Journal of agricultural and food chemistry |
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| Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing | | Journal of agricultural and food chemistry |
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| Bergamot: A source of natural antioxidants for functionalized fruit juices | | Food chemistry |
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| Classification of eight pomegranate juices based on antioxidant capacity measured by four methods | | Food chemistry |
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| Screening of cider yeasts for sparkling cider production (Champenoise method) | | Food microbiology |
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| Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation | | Food research international |
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| Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology | | Carbohydrate polymers |
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| Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage | | Journal of food engineering |
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| Application of matrix solid-phase dispersion-HPLC method to determine patulin in apple and apple juice concentrate | | Journal of food composition and analysis |
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| Multienzyme Inhibition Assay for Residue Analysis of Insecticidal Organophosphates and Carbamates | | Journal of agricultural and food chemistry |
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| Polyphenols Are Intensively Metabolized in the Human Gastrointestinal Tract after Apple Juice Consumption | | Journal of agricultural and food chemistry |
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| Hypolipidemic Effects of Citrus bergamia Risso et Poiteau Juice in Rats Fed a Hypercholesterolemic Diet | | Journal of agricultural and food chemistry |
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| Protection of the Gastrointestinal Tract Epithelium against Damage from Low pH Beverages | | Journal of food science |
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| Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage | | Food chemistry |
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| Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine | | Bioresource technology |
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| Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice | | Innovative food science and emerging technologies |
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| Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO₂ | | Innovative food science and emerging technologies |
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| Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes | | Innovative food science and emerging technologies |
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| Recovery of bioactive compounds in kiwifruit juice by ultrafiltration | | Innovative food science and emerging technologies |
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| The residual occurrences of Bacillus thuringiensis biopesticides in food and beverages | | International journal of food microbiology |
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| Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke | | Journal of agricultural and food chemistry |
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| Effect of typical sugars on the viscosity and colloidal stability of apple juice | | Food hydrocolloids |
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