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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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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