Thermal Kinetics of Gamma–Aminobutyric Acid and Antioxidant Activity in Germinated Red Jasmine Rice Milk using Arrhenius, Eyring-Polanyi and Ball Models

Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity

(2018) Seema Sharma et al.   FOOD CHEMISTRY

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit ( Actinidia arguta ) puree at different storage temperatures

(2018) Ah-Na Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry

(2018) Caciano Zapata Noreña et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

(2018) Ah–Na Kim et al.   JOURNAL OF FOOD SCIENCE

Recent advances in γ -aminobutyric acid (GABA) properties in pulses: an overview

(2017) Nooshin Nikmaram et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

(2017) Chaiyavat CHAIYASUT et al.   Food Science and Technology

Degradation of phenolic compounds from cherries during thermal treatment – A kinetic study

(2016) Mihaela Turturica et al.   JOURNAL OF BIOTECHNOLOGY

Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching

(2016) V. Eyarkai Nambi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2015) Hocine Remini et al.   FOOD CHEMISTRY

Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

(2015) Kavita Sharma et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Degradation Kinetics of Gamma Amino Butyric Acid inMonascus-Fermented Rice

(2015) Washim Khan et al.   JOURNAL OF FOOD QUALITY

Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France

(2013) Gema Pereira-Caro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

(2012) Şelale Kara et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model

(2012) Durga Shankar Bunkar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

(2011) Wijitra Liaotrakoon et al.   Food and Bioprocess Technology

Germinated brown rice as a value added rice product: A review

(2011) Swati Bhauso Patil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

(2010) Carolina Pereira Kechinski et al.   JOURNAL OF FOOD SCIENCE

High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties

(2010) Jitlada Vichapong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of γ rays upon monohydrated asparagine. A DSC study

(2010) M. Contineanu et al.   RADIATION PHYSICS AND CHEMISTRY

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

(2009) Mady Cisse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prediction of sensory quality of UHT milk – A comparison of kinetic and neural network approaches

(2008) R.R.B. Singh et al.   JOURNAL OF FOOD ENGINEERING

Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products

(2008) Hsin-Ping Ou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY