Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

Polyphenolics from mango (Mangifera indica L.) suppress breast cancer ductal carcinoma in situ proliferation through activation of AMPK pathway and suppression of mTOR in athymic nude mice

(2017) Matthew J. Nemec et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Changes in the nutritional quality of five Mangifera species harvested at two maturity stages

(2017) Ignacio Barbosa Gámez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS)

(2016) Bruno G. Oliveira et al.   FOOD CHEMISTRY

Mango peel powder supplementation prevents oxidative stress, inflammation, and fibrosis in carbon tetrachloride induced hepatic dysfunction in rats

(2016) Anayt Ulla et al.   JOURNAL OF FOOD BIOCHEMISTRY

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

(2015) Chung-Yi Wang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

(2015) Hoang Hai Nguyen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

(2015) Muhammad Saeeduddin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Cultivar on Phenolic Content and Antioxidant Activity of Naked Oat in China

(2014) Li-tao TONG et al.   Journal of Integrative Agriculture

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on different quality parameters of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

(2013) Fu-hua LI et al.   Journal of Integrative Agriculture

Polyphenolic and Vitamin C Contents and Antioxidant Activities of Aqueous Extracts from Mature-Green and Ripe Fruit Fleshes of Mangifera sp.

(2012) Shaida Fariza Sulaiman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermosonication on bioactive compounds in watermelon juice

(2010) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasound and temperature on tomato peroxidase

(2010) Songül Şahin Ercan et al.   ULTRASONICS SONOCHEMISTRY

The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

(2009) Netsanet Shiferaw Terefe et al.   FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

(2008) M. Walkling-Ribeiro et al.   FOOD AND BIOPRODUCTS PROCESSING