Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation

The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability

(2017) Bing-Jun Qian et al.   FOOD CHEMISTRY

Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage

(2016) Ayşe Navruz et al.   FOOD CHEMISTRY

Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

(2015) Betül Erkan-Koç et al.   FOOD CHEMISTRY

Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes

(2013) Josiane K. Rutz et al.   CARBOHYDRATE POLYMERS

Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding

(2013) Yana Cahyana et al.   FOOD CHEMISTRY

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Storage protein contents and morphological characters of some Tunisian pomegranate (Punica granatumL.) cultivars

(2013) Walid Elfalleh et al.   ACTA BOTANICA GALLICA

Astringency response of red wines: Potential role of molecular assembly

(2012) Geoffrey R. Scollary et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Clarification of pomegranate juice by microfiltration with PVDF membranes

(2010) Hossein Mirsaeedghazi et al.   DESALINATION

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Antioxidant activity of N-carboxymethyl chitosan oligosaccharides

(2008) Tao Sun et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

(2007) J.X. Castillo-Sánchez et al.   FOOD CHEMISTRY