Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

High hydrostatic pressure processing of tropical fruits

(2010) Maria Lúcia M. Lopes et al.   Annals of the New York Academy of Sciences

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY

Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

(2010) Christiane Queiroz et al.   FOOD CHEMISTRY

Polyphenol content and antioxidant capacity in organic and conventional plant foods

(2010) A.L.K. Faller et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction

(2009) Jun Xi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp

(2008) K. Nagendra Prasad et al.   Innovative Food Science & Emerging Technologies

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

(2008) David Van Eylen et al.   JOURNAL OF FOOD ENGINEERING

Effect of High Hydrostatic Pressure on Cashew Apple (Anacardium occidentaleL.) Juice Preservation

(2008) F.C. Lavinas et al.   JOURNAL OF FOOD SCIENCE

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY