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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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| 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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| Chemical, physical and sensory parameters of different carrot varieties (daucus carota l.) | | Journal of food process engineering |
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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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| Purification, characterization and application of thermostable exo-polygalacturonase from streptomyces erumpens mtcc 7317 | | Journal of food biochemistry |
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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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| 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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| 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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| Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores | | Innovative food science and emerging technologies |
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| Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer's yeast autolysate | | Food chemistry |
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| Effects of temperature, solid content and pH on the stability of black carrot anthocyanins | | Food chemistry |
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| Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues | | Journal of food engineering |
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| Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating | | International journal of food science and technology |
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| Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity | | Food chemistry |
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| Enzyme-Catalyzed Change of Antioxidants Content and Antioxidant Activity of Asparagus Juice | | Journal of agricultural and food chemistry |
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| Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice | | Journal of food science |
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| Evaluation of the antioxidant activity of asparagus, broccoli and their juices | | Food chemistry |
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| Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger | | Food chemistry |
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| Total phenolic contents in selected fruit and vegetable juices exhibit a positive correlation with interferon-γ, interleukin-5, and interleukin-2 secretions using primary mouse splenocytes | | Journal of food composition and analysis |
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| Optimizing Sampling of Tomato Fruit for Carotenoid Content with Application To Assessing the Impact of Ripening Disorders | | Journal of agricultural and food chemistry |
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| Trends in non-dairy probiotic beverages | | Food research international |
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| Determination of total phenols in tea infusions, tomato and apple juice by terbium sensitized fluorescence method as an alternative approach to the Folin-Ciocalteu spectrophotometric method | | Food chemistry |
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| Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials | | Journal of food science |
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| Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes | | Food chemistry |
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| Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk | | Food chemistry |
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