Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit

Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients

(2019) Sajid Maqsood et al.   FOOD CHEMISTRY

Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity

(2019) Om Prakash et al.   FOOD CHEMISTRY

Thermal stability of catechin and epicatechin upon disaccharides addition

(2017) Ante Lončarić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

(2017) Guilherme Mamede da Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

(2016) Miona Belović et al.   FOOD HYDROCOLLOIDS

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Processed foods: contributions to nutrition

(2014) Connie M Weaver et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

HPLC Analysis of Water-Soluble Vitamins (B2, B3, B6, B12, and C) and Fat-Soluble Vitamins (E, K, D, A, andβ-Carotene) of Okra (Abelmoschus esculentus)

(2014) Rokayya Sami et al.   Journal of Chemistry

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

The influence of pH on the thermal stability of 5-O-caffeoylquinic acids in aqueous solutions

(2011) Andrzej L. Dawidowicz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bioactive phenolics from the fruits of Livistona chinensis

(2011) Xiaobin Zeng et al.   FITOTERAPIA

Polyphenols of Pseudostem of Different Banana Cultivars and Their Antioxidant Activities

(2011) K. Saravanan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of sulfated polysaccharide fractions extracted from Undaria pinnitafida in vitro

(2009) Tingting Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

(2008) Souhail Besbes et al.   FOOD CHEMISTRY

Effect of Cyclodextrins on the Thermal Epimerization of Tea Catechins

(2008) Hisako OKUMURA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH