Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

(2021) Arianna Cubeddu et al.   Foods

Contribution of Flavonoids and Iridoids to the Hypoglycaemic, Antioxidant, and Nitric Oxide (NO) Inhibitory Activities of Arbutus unedo L.

(2020) Maria Concetta Tenuta et al.   Antioxidants

Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits

(2019) Federica Blando et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy

(2019) Simona Proietti et al.   HORTSCIENCE

Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

(2019) İlhami Okur et al.   Waste and Biomass Valorization

A Review of the Health Benefits of Cherries

(2018) Darshan Kelley et al.   Nutrients

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

(2017) Vuletić Marija Viljevac et al.   PLANT SOIL AND ENVIRONMENT

The effects of tart cherry juice with whey protein on the signs and symptoms of exercise-induced muscle damage following plyometric exercise

(2017) Angela R. Hillman et al.   Journal of Functional Foods

Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing

(2015) Thales Leandro Coutinho de Oliveira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

(2015) Julide Altuntas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterization of fruit quality traits in a German sour cherry collection

(2014) Christine Grafe et al.   SCIENTIA HORTICULTURAE

Responses of microorganisms to high hydrostatic pressure processing

(2013) Hsiao-Wen Huang et al.   FOOD CONTROL

Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace

(2013) Krzysztof Kołodziejczyk et al.   INDUSTRIAL CROPS AND PRODUCTS

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

(2011) Vilbett Briones-Labarca et al.   FOOD CHEMISTRY

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

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

Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

(2011) J.L. Vázquez-Gutiérrez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Anthocyanin Content, Lipid Peroxidation and Cyclooxygenase Enzyme Inhibitory Activities of Sweet and Sour Cherries

(2009) Vanisree Mulabagal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Regular Tart Cherry Intake Alters Abdominal Adiposity, Adipose Gene Transcription, and Inflammation in Obesity-Prone Rats Fed a High Fat Diet

(2009) E.M. Seymour et al.   JOURNAL OF MEDICINAL FOOD

Chemical profile and antioxidant capacities of tart cherry products

(2008) Ara Kirakosyan et al.   FOOD CHEMISTRY

Altered Hyperlipidemia, Hepatic Steatosis, and Hepatic Peroxisome Proliferator-Activated Receptors in Rats with Intake of Tart Cherry

(2008) E. Mitchell Seymour et al.   JOURNAL OF MEDICINAL FOOD

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

(2007) Daniel N. Sila et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY