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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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| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
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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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| Adsorption of dark colored compounds in apple juice - effects of initial soluble solid concentration on adsorption kinetics and mechanism | | Journal of food process engineering |
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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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| Fiber from tangerine juice industry | | Industrial crops and products |
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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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| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
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| Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil | | Organic agriculture |
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| Clarification of watermelon (citrullus lanatus) juice by microfiltration | | Journal of food process engineering |
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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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| 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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| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
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| Modeling the thermal death of salmonella typhimurium in citrus systems | | Journal of food process engineering |
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| Finding of pesticides in fashionable fruit juices by LC–MS/MS and GC–MS/MS | | Food chemistry |
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| Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing | | Food chemistry |
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| Sodium-benzoate and citrus extract increase the effect of homogenization towards spores of Fusarium oxysporum in pineapple juice | | Food control |
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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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| Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile | | European food research and technology |
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| Xanthine oxidase inhibiting effects of noni (Morinda citrifolia) fruit juice | | Phytotherapy 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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| Determination and comparative analysis of major iridoids in different parts and cultivation sources of Morinda citrifolia | | Phytochemical analysis |
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| Clarification and gelation of a minimally heated orange juice concentrate during its refrigerated storage | | Journal of food process engineering |
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| Influence of Temperature and Solid Concentration on the Physical Properties of Noni (Morinda citrifolia L.) Juice | | Food and bioprocess technology |
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| Gibberellic acid and flower bud development in loquat (Eriobotrya japonica Lindl.) | | Scientia horticulturae |
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| Production and characterization of the cashew apple (anacardium occidentale l.) and guava (psidium guajava l.) fruit powders | | Journal of food processing and preservation |
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| Fertilisation and pesticides affect mandarin orange nutrient composition | | Food chemistry |
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| Ultrasound and Antimicrobial Compounds: A Suitable Way to Control Fusarium oxysporum in Juices | | Food and bioprocess technology |
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| Berry shrivel of grapes in Austria – Aspects of the physiological disorder with cultivar Zweigelt (Vitis vinifera L.) | | Scientia horticulturae |
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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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| Fruit and Vegetable Consumption and the Risk of Proximal Colon, Distal Colon, and Rectal Cancers in a Case-Control Study in Western Australia | | Journal of the American Dietetic Association |
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| Estimation of genetic parameters and gains for color traits of strawberry | | Euphytica |
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| Essential oil and oleoresins of cardamom (amomum subulatum roxb.) as natural food preservatives for sweet orange (citrus sinensis) juice | | Journal of food process engineering |
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| Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices | | International journal of food microbiology |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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