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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage | | Journal of food biochemistry |
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| RNAi-induced silencing of gene expression in strawberry fruit (Fragaria x ananassa) by agroinfiltration: a rapid assay for gene function analysis | | The plant journal |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry | | Food chemistry |
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| Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace | | Food and bioprocess technology |
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| Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) | | Industrial crops and products |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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| Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples | | Scientia horticulturae |
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| Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate | | International journal of food science and technology |
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| NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation | | European food research and technology |
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| A new closing Y‐shaped training system for grapevines | | Australian journal of grape and wine research |
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| Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) | | Food research international |
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| Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration | | Plant molecular biology reporter |
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| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
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| Characterisation of genuine and derived cranberry proanthocyanidins by LC-ESI-MS | | Food chemistry |
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| The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices | | Journal of food composition and analysis |
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| Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ during fruit maturation | | European food research and technology |
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| Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography | | Food analytical methods |
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| Identification of previously unreported pigments among carotenoids and anthocyanins in floral petals of Delonix regia (Hook.) Raf. | | Food research international |
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| Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria×ananassa Duch.) | | Food research international |
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| Comparison of MdMYB1 sequences and expression of anthocyanin biosynthetic and regulatory genes between Malus domestica Borkh. cultivar ‘Ralls’ and its blushed sport | | Euphytica |
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| Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha | | European food research and technology |
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| General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins | | Journal of the science of food and agriculture |
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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 study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters | | Food chemistry |
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| Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine | | Journal of agricultural and food chemistry |
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| Influence of roasting conditions on coloration of roasted cocoa beans | | Journal of food engineering |
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| Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams | | Food chemistry |
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| Assessment of Anthocyanins in Grape (Vitis vinifera L.) Berries Using a Noninvasive Chlorophyll Fluorescence Method | | Journal of agricultural and food chemistry |
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| Effect of Storage Conditions on the Biological Activity of Phenolic Compounds of Blueberry Extract Packed in Glass Bottles | | Journal of agricultural and food chemistry |
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| A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity | | Food chemistry |
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| Evaluation of Antioxidant Activity and Electronic Taste and Aroma Properties of Antho-Beers from Purple Wheat Grain | | Journal of agricultural and food chemistry |
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| Different Sorption Behaviors for Wine Polyphenols in Contact with Oak Wood | | Journal of agricultural and food chemistry |
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| Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees | | Food chemistry |
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| Absorption of Black Currant Anthocyanins by Monolayers of Human Intestinal Epithelial Caco-2 Cells Mounted in Ussing Type Chambers | | Journal of agricultural and food chemistry |
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| New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence | | Journal of food composition and analysis |
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