Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Review of Green Food Processing techniques. Preservation, transformation, and extraction

(2017) Farid Chemat et al.   Innovative Food Science & Emerging Technologies

Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices

(2017) Elisa Brasili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit ( Adansonia digitata ) pulp from Malawi

(2017) David T. Tembo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (L agenaria siceraria ) Juice

(2016) Suheela Bhat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of Citrus species and mandarin hybrids

(2016) İhsan CANAN et al.   Turkish Journal of Agriculture and Forestry

Sugars in peach fruit: a breeding perspective

(2016) Marco Cirilli et al.   Horticulture Research

Development of functional beverages from blends ofHibiscus sabdariffaextract and selected fruit juices for optimal antioxidant properties

(2016) Oluwatoyin M. A. Ogundele et al.   Food Science & Nutrition

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

(2015) Kyriaki G. Zinoviadou et al.   FOOD RESEARCH INTERNATIONAL

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices

(2015) Sangeeta Saikia et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Solvent-free extraction of food and natural products

(2015) Farid Chemat et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Analysing the effects of frozen storage and processing on the metabolite profile of raw mullet roes using 1H NMR spectroscopy

(2014) Cristina Piras et al.   FOOD CHEMISTRY

Inactivation ofEscherichia coliO157:H7 andSalmonellaTyphimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat

(2014) W.-J. Song et al.   JOURNAL OF APPLIED MICROBIOLOGY

Functional beverage ofGarcinia mangostana(mangosteen) enhances plasma antioxidant capacity in healthy adults

(2014) Zhuohong Xie et al.   Food Science & Nutrition

Production and extraction of sugars from switchgrass hydrolyzed in ionic liquids

(2013) Ning Sun et al.   Biotechnology for Biofuels

Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis

(2013) Rui C. Pimpão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Innovation trends in the food industry: The case of functional foods

(2013) Barbara Bigliardi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC

(2012) Kranthi K. Chebrolu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties

(2011) Zill-e-Huma et al.   FOOD CHEMISTRY

Valorization of citrus by-products using Microwave Steam Distillation (MSD)

(2011) Naima Sahraoui et al.   Innovative Food Science & Emerging Technologies

COMSOL Multiphysics model for continuous flow microwave heating of liquids

(2011) D. Salvi et al.   JOURNAL OF FOOD ENGINEERING

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

(2011) Mahboubeh Fazaeli et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

(2010) Khizar Hayat et al.   FOOD CHEMISTRY

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

BEST: Bayesian estimation of species trees under the coalescent model

(2008) L. Liu   BIOINFORMATICS

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

(2008) Hasim Kelebek et al.   MICROCHEMICAL JOURNAL

Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems

(2007) G.K. Jayaprakasha et al.   BIORESOURCE TECHNOLOGY

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