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Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

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Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing

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Phenolic composition, antioxidant capacity and physical characterization of ten blackcurrant (Ribes nigrum) cultivars, their juices, and the inhibition of type 2 diabetes and inflammation biochemical markers

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Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability

(2020) A. Escobar‐Ortiz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

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Survey of Antioxidant Properties of Barberry: A Chemical and Chemometric Approach

(2019) Marija V. Dimitrijević et al.   ANALYTICAL LETTERS

Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

(2018) Zahra Derakhshan et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

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Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

(2017) Maria João P. Monteiro et al.   FOOD CHEMISTRY

Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

(2016) L. Cassani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice

(2016) R.R. Mphahlele et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Development of functional beverages from blends ofHibiscus sabdariffaextract and selected fruit juices for optimal antioxidant properties

(2016) Oluwatoyin M. A. Ogundele et al.   Food Science & Nutrition

Principal component and hierarchical cluster analysis to select natural elicitors for enhancing phytochemical content and antioxidant activity of lettuce sprouts

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Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection

(2013) K.D.P.P. Gunathilake et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds and antioxidant properties of different grape cultivars grown in China

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ESSENTIAL OIL AND OLEORESINS OF CARDAMOM (AMOMUM SUBULATUM ROXB.) AS NATURAL FOOD PRESERVATIVES FOR SWEET ORANGE (CITRUS SINENSIS) JUICE*

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Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay

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