Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

(2015) Yongxin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying Bitterness in Functional Food Systems

(2013) Nicole J. Gaudette et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of blanching on antioxidant activity and total phenolic content according to type of medicinal plants

(2013) Min Ha Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

(2011) Yaguang Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction, Quantification, and Antioxidant Activities of Phenolics from Pericarp and Seeds of Bitter Melons (Momordica charantia) Harvested at Three Maturity Stages (Immature, Mature, and Ripe)

(2010) Ronny Horax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars

(2010) Yang Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of polysaccharides on the astringency induced by phenolic compounds

(2009) A. Troszyńska et al.   FOOD QUALITY AND PREFERENCE

Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro

(2008) Jittawan Kubola et al.   FOOD CHEMISTRY

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

(2008) U.S. SHIVHARE et al.   JOURNAL OF FOOD PROCESS ENGINEERING