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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend | | Food and bioproducts processing |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| Celluloses microfibers (CMF)/poly (ethylene-co-vinyl acetate) (EVA) composites for food packaging applications: A study based on barrier and biodegradation behavior | | Journal of food engineering |
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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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| Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006 | | Nutrition journal |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization | | Lebensmittel-Wissenschaft |
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| Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice | | European food research and technology |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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| Estimation of the freezing point of concentrated fruit juices for application in freeze concentration | | Journal of food engineering |
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| Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry | | Food science and technology international |
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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Effect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread | | Journal of food process engineering |
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| Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece | | Scientia horticulturae |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Effects of preservation liquid on vitamin c, instrumental color, carotenoids and sensory quality of canned satsuma mandarin | | Journal of food process engineering |
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| Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion | | Journal of the science of food and agriculture |
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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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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| 100% Orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults: National Health and Nutrition Examination Survey, 2003-2006 | | Nutrition journal |
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| Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes | | Innovative food science and emerging technologies |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices | | European food research and technology |
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| Rapid Multiplication and Induction of Early In Vitro Flowering in Dendrobium Primulinum Lindl | | Journal of plant biochemistry and biotechnology |
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| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
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| Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication | | Food research international |
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| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization | | Bioresource technology |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Effect of antioxidant-enriched foods on plasma: Phospholipid molecular species composition | | European journal of lipid science and technology |
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| Folate production using Lactococcus lactis ssp cremoris with implications for fortification of skim milk and fruit juices | | Lebensmittel-Wissenschaft |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Evaluation of floral honey for inhibition of polyphenol oxidase-mediated browning, antioxidant and antimicrobial activities | | Journal of food biochemistry |
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