Effect of Extraction and Processing Conditions on Anthocyanins of Barberry

Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.)

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Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Effects of harvest date, harvest time, and post-harvest management on quantitative and qualitative traits in seedless barberry (Berberis vulgaris L.)

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Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds

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Refrigeration and edible coatings in blackberry (Rubus spp.) conservation

(2012) Dalany Menezes Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins

(2011) Carla Del Carpio Jiménez et al.   FOOD CHEMISTRY

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

(2011) U. Tiwari et al.   FOOD RESEARCH INTERNATIONAL

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

(2011) Shiema Augustine et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition and antioxidant activities of Myrtus communis L. berries extracts

(2010) Carlo Ignazio Giovanni Tuberoso et al.   FOOD CHEMISTRY

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries

(2010) Ruyi Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

(2010) Patricia Garcia-Salas et al.   MOLECULES

Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology

(2009) D.R. Pompeu et al.   BIORESOURCE TECHNOLOGY

Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

(2009) Rafaela González-Montelongo et al.   FOOD CHEMISTRY

Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

(2009) Maria Emilia Latorre et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices

(2008) H. Alighourchi et al.   FOOD CHEMISTRY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

(2008) Darío Pérez-Conesa et al.   Innovative Food Science & Emerging Technologies

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

(2008) Neungnapa Ruenroengklin et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products

(2008) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY