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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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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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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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| 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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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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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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| 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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| 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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| 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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| Preparation of cation exchanger from lemon and sorption of divalent heavy metals | | Bioresource technology |
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| Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential | | Food chemistry |
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| Color and vitamin c content in mandarin orange juice as affected by packaging material and storage temperature | | Journal of food processing and preservation |
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| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | | Innovative food science and emerging technologies |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it | | Food chemistry |
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| Essential oil and oleoresins of cinnamomum tamala (tejpat) as natural food preservatives for pineapple fruit juice | | Journal of food processing and preservation |
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| Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion | | Phytotherapy research |
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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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| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
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| Sorption of citrus flavour compounds on XAD‐7HP resin during the debittering of grapefruit juice | | International journal of food science and technology |
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| Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans | | Molecular nutrition and food research |
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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method | | Food chemistry |
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| Industrial orange juice debittering: Impact on bioactive compounds and nutritional value | | Journal of food engineering |
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| Determination and comparative analysis of major iridoids in different parts and cultivation sources of Morinda citrifolia | | Phytochemical analysis |
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| Controlling for sugar and ascorbic acid, a mixture of flavonoids matching navel oranges significantly increases human postprandial serum antioxidant capacity | | Nutrition research |
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| Iron deficiency enhances bioactive phenolics in lemon juice | | Journal of the science of food and agriculture |
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| Gibberellic acid and flower bud development in loquat (Eriobotrya japonica Lindl.) | | Scientia horticulturae |
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| Four-week ingestion of blood orange juice results in measurable anthocyanin urinary levels but does not affect cellular markers related to cardiovascular risk: a randomized cross-over study in healthy volunteers | | European journal of nutrition |
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| A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice | | Food and bioprocess technology |
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| Processing of peach nectar by pulsed electric fields with respect to physical and chemical properties and microbial inactivation | | Journal of food process engineering |
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| Anti yeast activities of some essential oils in growth medium, fruit juices and milk | | International journal of food microbiology |
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| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods | | Lebensmittel-Wissenschaft |
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| Fertilisation and pesticides affect mandarin orange nutrient composition | | Food chemistry |
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| High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice | | Innovative food science and emerging technologies |
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| Synergistic combination of essential oils from Morocco and physical treatments for microbial inactivation | | Innovative food science and emerging technologies |
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| The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation | | Innovative food science and emerging technologies |
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