Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit

(2013) Gamze Toydemir et al.   FOOD RESEARCH INTERNATIONAL

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

(2012) Meltem Türkyılmaz et al.   FOOD CHEMISTRY

Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia

(2012) Dhivyalakshmi Rajasekar et al.   FOOD CHEMISTRY

Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées

(2011) Melanie Holzwarth et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

(2011) Özge Turfan et al.   FOOD CHEMISTRY

Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Processing of Black Currant Press-Residue on Polyphenol Composition and Cell Proliferation

(2011) Linda Holtung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

(2011) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

(2010) Vishwanath Khandare et al.   FOOD AND BIOPRODUCTS PROCESSING

Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

(2010) Catherine M.G.C. Renard et al.   FOOD CHEMISTRY

MetAlign: Interface-Driven, Versatile Metabolomics Tool for Hyphenated Full-Scan Mass Spectrometry Data Preprocessing

(2009) Arjen Lommen   ANALYTICAL CHEMISTRY

In VitroStudy of Red Clover Polyphenol Oxidase Activity, Activation, and Effect on Measured Lipase Activity and Lipolysis

(2009) G. Van Ranst et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

(2009) Ting Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Processing on Quality Parameters of Strawberries

(2008) Annetta Hartmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste

(2008) Esra Capanoglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

(2008) A. Hager et al.   JOURNAL OF FOOD SCIENCE