Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice

Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview

(2011) Mohamed Fawzy Ramadan   FOOD RESEARCH INTERNATIONAL

RHEOLOGICAL BEHAVIOR AND PHYSICOCHEMICAL CHARACTERISTICS OF GOLDENBERRY (PHYSALIS PERUVIANA) JUICE AS AFFECTED BY ENZYMATIC TREATMENT

(2010) ASHRAF M. SHAROBA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

(2009) Ingrid Aguiló-Aguayo et al.   FOOD CHEMISTRY

Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes

(2009) Ming-Chih Shih et al.   FOOD CHEMISTRY

Antioxidant activity of fresh and dry fruits commonly consumed in India

(2009) C. Vijaya Kumar Reddy et al.   FOOD RESEARCH INTERNATIONAL

BIOCHEMICAL AND SENSORY QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICE

(2009) ALY F. EL SHEIKHA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

(2008) Isabel Odriozola-Serrano et al.   FOOD CHEMISTRY

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL

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

Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields

(2008) Isabel Odriozola-Serrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit

(2007) Silvia Tavarini et al.   FOOD CHEMISTRY

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

(2007) Clara Cortés et al.   FOOD CONTROL

A model for the potential production and dry matter distribution of Cape gooseberry (Physalis peruviana L.)

(2007) M.R. Salazar et al.   SCIENTIA HORTICULTURAE