Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme

Nutraceutical characteristics of the brown seaweed carotenoid fucoxanthin

(2020) Kazuo Miyashita et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion

(2019) Dong Zhao et al.   FOOD CHEMISTRY

Composition, isolation, purification and biological activities of Sargassum fusiforme polysaccharides: A review

(2019) Rui Zhang et al.   CARBOHYDRATE POLYMERS

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

(2018) Jun Wang et al.   FOOD CHEMISTRY

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

(2018) Yabin Feng et al.   FOOD CHEMISTRY

The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots

(2018) Liga Priecina et al.   Innovative Food Science & Emerging Technologies

Enzymatic extraction of fucoxanthin from brown seaweeds

(2018) Emer Shannon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves

(2018) Alam Zeb et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

(2017) André Mundombe Sinela et al.   FOOD CHEMISTRY

Carboxymethylated degraded polysaccharides from Enteromorpha prolifera: Preparation and in vitro antioxidant activity

(2017) Mei-Jia Shi et al.   FOOD CHEMISTRY

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

(2017) André Sinela et al.   FOOD CHEMISTRY

Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage

(2017) Sunisa Roidoung et al.   FOOD RESEARCH INTERNATIONAL

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.)

(2017) Jun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved antioxidant and anti-tyrosinase activity of polysaccharide from Sargassum fusiforme by degradation

(2016) Bing-Jie Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study

(2016) Mahsa Ziabakhsh Deylami et al.   JOURNAL OF FOOD ENGINEERING

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

(2015) Hocine Remini et al.   FOOD CHEMISTRY

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

(2015) C. Severini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of irradiance and temperature on the photosynthesis of a native algaSargassum fusiforme(Fucales) from Kagoshima, Japan

(2015) Shogo Kokubu et al.   PHYCOLOGIA

Bioactive compounds from brown seaweeds: Phloroglucinol, fucoxanthin and fucoidan as promising therapeutic agents against breast cancer

(2015) D. Pádua et al.   Phytochemistry Letters

Structure and biological activities of an alginate from Sargassum fusiforme, and its sulfated derivative

(2014) Qifei Cong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

24(S)-Saringosterol from Edible Marine Seaweed Sargassum fusiforme Is a Novel Selective LXRβ Agonist

(2014) Zhen Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Triplet–triplet energy transfer in fucoxanthin-chlorophyll protein from diatom Cyclotella meneghiniana: Insights into the structure of the complex

(2013) Marilena Di Valentin et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Effects of Sargassum fusiforme polysaccharides on antioxidant activities and intestinal functions in mice

(2013) Wei Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan

(2013) Fuh-Juin Kao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree

(2013) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Proteases are associated with a minor fucoxanthin chlorophyll a/c-binding protein from the diatom, Chaetoceros gracilis

(2012) Ryo Nagao et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS

Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”)

(2012) Sidonia Martínez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antitumor and immunomodulatory activity of polysaccharides from Sargassum fusiforme

(2011) Xiaoming Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice

(2011) Hong Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY