Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)

(2021) Meriem Mokhtar et al.   MOLECULES

Volatile compounds of a pumpkin ( Cucurbita moschata ) purée processed by high pressure thermal processing

(2020) J. García‐Parra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidants and Health-Beneficial Nutrients in Fruits of Eighteen Cucurbita Cultivars: Analysis of Diversity and Dietary Implications

(2020) Anna Kostecka-Gugała et al.   MOLECULES

The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars

(2019) Bartosz Kulczyński et al.   MOLECULES

Healthy expectations of high hydrostatic pressure treatment in food processing industry

(2019) Hsiao-Wen Huang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) Pumpkins as Food Traceability Markers

(2018) Caterina Bergantin et al.   MOLECULES

Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

(2017) Biniam Kebede et al.   Innovative Food Science & Emerging Technologies

Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

(2017) Chun-Li Zhou et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme

(2016) J. García-Parra et al.   FOOD AND BIOPRODUCTS PROCESSING

Phenolic compounds and carotenoids in pumpkin fruit and related traditional products

(2016) Gordana Zdunic et al.   Hemijska Industrija

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

(2015) Xuehong Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

(2015) Renata Różyło et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables

(2014) Celia Sánchez et al.   FOOD CHEMISTRY

Polyphenols, Inflammation, and Cardiovascular Disease

(2013) Christy C. Tangney et al.   Current Atherosclerosis Reports

Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba)

(2013) Laura Alvarez-Jubete et al.   Food and Bioprocess Technology

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

(2013) Chun-Li Zhou et al.   Innovative Food Science & Emerging Technologies

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

(2011) Kaarina Viljanen et al.   FOOD CHEMISTRY

The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines

(2011) Gary G. Adams et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

(2011) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Medicinal and biological potential of pumpkin: an updated review

(2010) Mukesh Yadav et al.   NUTRITION RESEARCH REVIEWS

Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices

(2009) Pronprapa Wongfhun et al.   FOOD CHEMISTRY

Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage

(2009) Fernando Sampedro et al.   Innovative Food Science & Emerging Technologies

Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods

(2009) Agnieszka Nawirska et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exergy analysis for a freeze-drying process

(2007) Yongzhong Liu et al.   APPLIED THERMAL ENGINEERING

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY