Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice

Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)

(2013) Sze Ying Leong et al.   FOOD CHEMISTRY

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Study of chemical changes and antioxidant activity variation induced by gamma-irradiation on wild mushrooms: Comparative study through principal component analysis

(2013) Ângela Fernandes et al.   FOOD RESEARCH INTERNATIONAL

Purification, characterization and immunomodulating activity of a pectic polysaccharide isolated from Korean mulberry fruit Oddi (Morus alba L.)

(2013) Ji Sun Lee et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken

(2012) Pippa N. Haughton et al.   FOOD MICROBIOLOGY

Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun

(2011) Hui-Pei Huang et al.   FOOD CHEMISTRY

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

(2011) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Mulberry Water Extracts Possess an Anti-obesity Effect and Ability To Inhibit Hepatic Lipogenesis and Promote Lipolysis

(2011) Chiung-Huei Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS

(2011) Tangbin Zou et al.   JOURNAL OF FOOD SCIENCE

Hydrodynamic Cavitation for Food and Water Processing

(2010) Parag R. Gogate   Food and Bioprocess Technology

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

(2010) A.O. Adekunte et al.   FOOD CHEMISTRY

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Consumer purchase habits and views on food safety: A Brazilian study

(2010) Jorge H. Behrens et al.   FOOD CONTROL

Effect of ultrasound and temperature on tomato peroxidase

(2010) Songül Şahin Ercan et al.   ULTRASONICS SONOCHEMISTRY

Impact of ultrasound on dairy spoilage microbes and milk components

(2009) Michelle Cameron et al.   Dairy Science & Technology

The effects of acid adaptation on Escherichia coli inactivation using power ultrasound

(2009) Sonal Patil et al.   Innovative Food Science & Emerging Technologies

Phytochemical Profiles of Different Mulberry (Morussp.) Species from China

(2009) Wei Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence-accelerated mice and prevention of Alzheimer's disease

(2009) Ping-Hsiao Shih et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Anthocyanin composition and content in grape berry skin in Vitis germplasm

(2008) Zhenchang Liang et al.   FOOD CHEMISTRY

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

(2008) Cheikh Ndiaye et al.   FOOD CHEMISTRY

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Morus alba L. nature's functional tonic

(2008) Masood Sadiq Butt et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY