The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

(2020) Natalia Teribia et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of colour changes in pasteurised strawberry juice during storage

(2018) Carolien Buvé et al.   JOURNAL OF FOOD ENGINEERING

Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

(2018) Agnieszka Nowicka et al.   FOOD CHEMISTRY

Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids

(2017) Celia Carrillo et al.   FOOD CHEMISTRY

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

(2016) Nathan B. Stebbins et al.   Journal of Berry Research

The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

(2015) Krystian Marszałek et al.   Innovative Food Science & Emerging Technologies

Physico-chemical characteristics of thermally processed purée from different strawberry genotypes

(2015) Jacopo Diamanti et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

(2014) Xiaonan Sui et al.   FOOD CHEMISTRY

Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures

(2013) Sebastian Piotr Mazur et al.   FOOD CHEMISTRY

Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

(2013) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purées

(2012) Melanie Holzwarth et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

(2012) Sonali S. Bharate et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening

(2011) Kjersti Aaby et al.   FOOD CHEMISTRY

Oxidation mechanisms occurring in wines

(2011) Carla Maria Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of major taste and health-related compounds of four strawberry genotypes grown at different Swiss production sites

(2010) Pamela Crespo et al.   FOOD CHEMISTRY

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

HPLC-MS Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars†

(2009) Begoña Buendía et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of phenolic composition and antioxidant properties of two native Chilean and one domestic strawberry genotypes

(2008) Mario J. Simirgiotis et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes

(2008) Sara Tulipani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Processing on Quality Parameters of Strawberries

(2008) Annetta Hartmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pre-freezing, puree content and pasteurisation regime on colour stability of strawberry nectar made from puree

(2008) Manfred Gössinger et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE