Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits

Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

(2011) M.R. Pérez-Gregorio et al.   FOOD CONTROL

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

(2011) M.R. Pérez-Gregorio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavonoids changes in fresh-cut onions during storage in different packaging systems

(2010) M.R. Pérez-Gregorio et al.   FOOD CHEMISTRY

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

(2009) A.S. Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits

(2008) R. Charoensiri et al.   FOOD CHEMISTRY

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

(2008) Ryszard Amarowicz et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)

(2008) Rosario M. Robles-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant properties of water extracts from Monascus fermented soybeans

(2007) Yu-Ling Lee et al.   FOOD CHEMISTRY

Changes of antioxidant activity and total phenolic compounds during storage of selected fruits

(2007) Oruma Patthamakanokporn et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS