Dense phase carbon dioxide treatment of tomato juice: effect on physico-chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

(2018) Gabriela V. Amaral et al.   FOOD CHEMISTRY

Can lycopene be considered an effective protection against cardiovascular disease?

(2018) J. Costa-Rodrigues et al.   FOOD CHEMISTRY

Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

(2017) K.G.L.R. Jayathunge et al.   FOOD CHEMISTRY

Home cooking and ingredient synergism improve lycopene isomer production in Sofrito

(2017) José Fernando Rinaldi de Alvarenga et al.   FOOD RESEARCH INTERNATIONAL

Non-thermal pasteurization of apples in syrup with dense phase carbon dioxide

(2017) Giovanna Ferrentino et al.   JOURNAL OF FOOD ENGINEERING

The cis -lycopene isomers composition in supercritical CO 2 extracted tomato by-products

(2017) Dalia Urbonaviciene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

(2017) Lara Manzocco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

(2016) Aleksandra Torbica et al.   FOOD AND BIOPRODUCTS PROCESSING

Supercritical extraction of sunflower oil: A central composite design for extraction variables

(2016) Amit Rai et al.   FOOD CHEMISTRY

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

(2016) Paola Palmero et al.   FOOD CHEMISTRY

Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products

(2016) Varvara Andreou et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

(2016) H. Briongos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent

(2016) Gustavo Ceni et al.   Journal of CO2 Utilization

Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

(2015) Monica Anese et al.   FOOD CHEMISTRY

Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L.

(2015) Yun Deng et al.   INDUSTRIAL CROPS AND PRODUCTS

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

(2015) Martina Cappelletti et al.   JOURNAL OF FOOD ENGINEERING

Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments

(2015) Maria Lourdes Plaza et al.   JOURNAL OF FOOD SCIENCE

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

(2015) Xiufang Bi et al.   ULTRASONICS SONOCHEMISTRY

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo et al.   FOOD CHEMISTRY

Rapid discrimination of Apiaceae plants by electronic nose coupled with multivariate statistical analyses

(2013) Hui Lin et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

(2012) Griet Knockaert et al.   FOOD CHEMISTRY

Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

(2012) Milena M. Ramírez-Rodrigues et al.   FOOD CHEMISTRY

Valorisation of phenolic composition, antioxidant and cell growth activities of tomato waste

(2012) Gordana Ćetković et al.   FOOD CHEMISTRY

Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

(2012) Monica Anese et al.   FOOD CHEMISTRY

Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat

(2012) Yuanshan Yu et al.   Innovative Food Science & Emerging Technologies

Changes in the Polyphenol Profile of Tomato Juices Processed by Pulsed Electric Fields

(2012) Anna Vallverdú-Queralt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

(2012) José R. Vergara-Salinas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions

(2012) Katlijn R. N. Moelants et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice

(2011) Ye Liu et al.   Innovative Food Science & Emerging Technologies

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

(2011) Zenghui Xu et al.   JOURNAL OF FOOD ENGINEERING

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

(2010) Stéphane Georgé et al.   FOOD CHEMISTRY

Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C

(2010) Ji luan Chen et al.   Innovative Food Science & Emerging Technologies

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

(2010) Ines Colle et al.   JOURNAL OF FOOD SCIENCE

Lycopene: Chemistry, Biology, and Implications for Human Health and Disease

(2010) Steven K. Clinton   NUTRITION REVIEWS

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Improving the stability of lycopene Z-isomers in isomerised tomato extracts

(2008) Pierre Lambelet et al.   FOOD CHEMISTRY