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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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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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| Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation | | Food chemistry |
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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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| The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China | | Food chemistry |
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| Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | | Journal of food quality |
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| Evaluation of antihyperglycemic activity of Cocos nucifera Linn. on streptozotocin induced type 2 diabetic rats | | Journal of ethnopharmacology |
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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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| Assessment of the antimicrobial potential of roselle juice (zobo) from different varieties of roselle calyx | | Journal of food processing and preservation |
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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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| The horticultural performance of five ‘Tahiti’ lime selections grafted onto ‘Swingle’ citrumelo under irrigated and non-irrigated conditions | | Scientia horticulturae |
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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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| Post-harvest Changes in Sweet Sorghum II: pH, Acidity, Protein, Starch, and Mannitol | | BioEnergy research |
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| Application of NIRS for Nondestructive Measurement of Quality Parameters in Intact Oranges During On-Tree Ripening and at Harvest | | Food analytical methods |
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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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| Iron-shortage-induced increase in citric acid content and reduction of cytosolic aconitase activity in Citrus fruit vesicles and calli | | Physiologia plantarum |
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| Aroma Evaluation of Gamazumi (Viburnum dilatatum) by Aroma Extract Dilution Analysis and Odour Activity Value | | Phytochemical analysis |
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| Presence of Phytophthora fragariae var. fragariae in Norway | | EPPO bulletin |
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| In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice | | Innovative food science and emerging technologies |
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| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | | Innovative food science and emerging technologies |
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| Chemical compositions and thermal properties of the josapine variety of pineapple fruit (ananas comosus l.) in different storage systems | | Journal of food process engineering |
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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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| Antiaggregation potential of berry fractions against pairs of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii | | Phytotherapy research |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Quantification of hesperidin in citrus-based foods using a fungal diglycosidase | | Food chemistry |
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| Phenolic constituents of extract from mao luang seeds and skin–pulp residue and its antiradical and antimicrobial capacities | | Journal of food biochemistry |
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| Extraction of dietary fiber from Citrus junos peel with subcritical water | | Food and bioproducts processing |
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| Purification of naringin and neohesperidin from Huyou (Citrus changshanensis) fruit and their effects on glucose consumption in human HepG2 cells | | Food chemistry |
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| Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution | | Journal of food process engineering |
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| Enhancing the polyphenol content of a red‐fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol‐rich extract from the skins | | Journal of the science of food and agriculture |
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| Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines | | International journal of food science and technology |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis used for weight reduction | | Phytotherapy research |
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| Studies on processing and storage stability of ashgourd-mint leaves juice | | Journal of food processing and preservation |
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| Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries | | Journal of the science of food and agriculture |
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| Preparation of cation exchanger from lemon and sorption of divalent heavy metals | | Bioresource technology |
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| Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L. | | Plant foods for human nutrition |
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| Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity | | European food research and technology |
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