The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

The kinetic behavior of antioxidant activity and the stability of aqueous and organic polyphenol extracts from navel orange peel

(2022) Limei YU et al.   Food Science and Technology

Multilayer Packaging in a Circular Economy

(2022) Jannick Schmidt et al.   Polymers

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

(2022) Marina Cano-Lamadrid et al.   Foods

Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

(2022) Gabriela L. Salazar-Orbea et al.   FOOD CHEMISTRY

Plastic (PET) vs bioplastic (PLA) or refillable aluminium bottles – what is the most sustainable choice for drinking water? A life-cycle (LCA) analysis

(2021) Stefania Costa et al.   ENVIRONMENTAL RESEARCH

Effect of Storage Conditions and Time on the Polyphenol Content of Wheat Flours

(2021) Yanxin Zhang et al.   Processes

Mango (Mangifera indica L.) Polyphenols: Anti-Inflammatory Intestinal Microbial Health Benefits, and Associated Mechanisms of Actions

(2021) Hyemee Kim et al.   MOLECULES

Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization

(2021) María Noemí Frías-Moreno et al.   Foods

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

(2021) Rodrigo Rubén Franco et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Recyclability and Redesign Challenges in Multilayer Flexible Food Packaging—A Review

(2021) Anna-Sophia Bauer et al.   Foods

Phytochemical Composition and Biological Activity of Berries and Leaves from Four Romanian Sea Buckthorn (Hippophae Rhamnoides L.) Varieties

(2020) Adriana Criste et al.   MOLECULES

Stability of Phenolic Compounds in Grape Stem Extracts

(2020) Irene Esparza et al.   Antioxidants

Accelerated shelf-life model of gluten-free rusks by using oxidation indices

(2020) Elisabetta Bravi et al.   FOOD CHEMISTRY

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

(2019) Sihui Ma et al.   JOURNAL OF FOOD SCIENCE

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

(2019) Chandrashekhar R Sonar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

(2019) Maria Elena Maldonado-Celis et al.   Frontiers in Plant Science

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

(2018) Maria G. Corradini   Annual Review of Food Science and Technology

The determination of ferulic acid in sugar beet pulp

(2018) P. Jankovská et al.   CZECH JOURNAL OF FOOD SCIENCES

Stability and transformations of raspberry (Rubus idaeus L.) ellagitannins in aqueous solutions

(2018) Michał Sójka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

(2017) Leenamaija Mäkilä et al.   FOOD CHEMISTRY

Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures

(2017) Ji-Young Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

(2017) Hind Chaaban et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Review of the health effects of berries and their phytochemicals on the digestive and immune systems

(2017) Coen Govers et al.   NUTRITION REVIEWS

Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifoliumAiton) and prediction of shelf-life

(2016) Giovana Bonat Celli et al.   DRYING TECHNOLOGY

Bioactive compounds in banana and their associated health benefits – A review

(2016) Balwinder Singh et al.   FOOD CHEMISTRY

Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

(2016) Alex Martynenko et al.   JOURNAL OF FOOD ENGINEERING

A preliminary environmental assessment of foil and metallized film centered laminates

(2016) Jacob Bayus et al.   RESOURCES CONSERVATION AND RECYCLING

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

(2015) Staffan C Andersson et al.   AGRICULTURAL AND FOOD SCIENCE

Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products

(2015) Anna Michalska et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Thermally and UV Stable Natural Dyes with Potential Use in Efficient Photoelectrochemical Devices

(2015) Mario Alejandro Mejía Escobar et al.   Journal of Renewable Materials

A Polyvinylpolypyrrolidone (PVPP)-Assisted Folin–Ciocalteu Assay to Assess Total Phenol Content of Commercial Beverages

(2014) R. Bridi et al.   Food Analytical Methods

Degradation Kinetics of Chlorogenic Acid at Various pH Values and Effects of Ascorbic Acid and Epigallocatechin Gallate on Its Stability under Alkaline Conditions

(2013) Yusaku Narita et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variability and the genotypic effect on antioxidant activity, total phenolics, carotenoids and ascorbic acid content in seventeen natural population of Seabuckthorn (Hippophae rhamnoides L.) from trans-Himalaya

(2013) Girish Korekar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color

(2013) Maria Leja et al.   PLANT FOODS FOR HUMAN NUTRITION

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

(2012) Sanaa Ragaee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Health Benefits of Fruits and Vegetables

(2012) Joanne L. Slavin et al.   Advances in Nutrition

Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

(2011) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

(2010) Sara A. Arscott et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent

(2010) Jace D. Everette et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

(2009) Ankit Patras et al.   Food and Bioprocess Technology

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

(2008) Alejandro David Rodarte Castrejón et al.   FOOD CHEMISTRY