Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds

(2013) Maria N. Criado et al.   Food and Bioprocess Technology

Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization

(2013) Francisco José Barba et al.   FOOD CHEMISTRY

Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

(2013) Noureddine Touati et al.   FOOD CHEMISTRY

Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice

(2013) Karina G. Martino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

(2012) Luiz Antenor Rizzon et al.   Food Science and Technology

A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

(2012) Francisco J. Barba et al.   Food Analytical Methods

Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

(2012) Ana Zulueta et al.   Food and Bioprocess Technology

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

(2011) Aleksandra Szydłowska-Czerniak et al.   Food Analytical Methods

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

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

Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

(2011) F.J. Barba et al.   Innovative Food Science & Emerging Technologies

Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar

(2011) Suzana P. Stella et al.   JOURNAL OF FOOD SCIENCE

Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice

(2011) Hong Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

(2010) Lucía Plaza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains

(2009) Roman Buckow et al.   Innovative Food Science & Emerging Technologies

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

(2009) A. Zulueta et al.   Innovative Food Science & Emerging Technologies

Anthocyanin Degradation of Blueberry-Aronia Nectar in Glass Compared with Carton during Storage

(2008) K. Trošt et al.   JOURNAL OF FOOD SCIENCE

Degradation of Lycopene and β-carotene in Model Systems and in Lyophilized Guava during Ambient Storage: Kinetics, Structure, and Matrix Effects

(2008) J.E.M. Ferreira et al.   JOURNAL OF FOOD SCIENCE