Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power

(2016) Gisele A.B. Canuto et al.   FOOD CHEMISTRY

Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

(2016) Noelia Castillejo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

(2015) Lizette L. Rodríguez-Verástegui et al.   Food and Bioprocess Technology

Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores

(2015) Maria-Dolores Esteban et al.   FOOD MICROBIOLOGY

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

(2015) Noelia Castillejo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple

(2013) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

(2013) Ken Houben et al.   Food and Bioprocess Technology

Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

(2013) Siyuan Wang et al.   Food and Bioprocess Technology

Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties

(2013) Gianluca Picariello et al.   FOOD CHEMISTRY

Critical review: vegetables and fruit in the prevention of chronic diseases

(2012) Heiner Boeing et al.   EUROPEAN JOURNAL OF NUTRITION

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

(2011) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

(2010) Ann Wambui Munyaka et al.   JOURNAL OF FOOD SCIENCE

Global Variability in Fruit and Vegetable Consumption

(2009) Justin N. Hall et al.   AMERICAN JOURNAL OF PREVENTIVE MEDICINE

Nonisothermal heat resistance determinations with the thermoresistometer Mastia

(2009) R. Conesa et al.   JOURNAL OF APPLIED MICROBIOLOGY

General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry

(2009) Jeremy S. Barnes et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

(2007) Isabel Odriozola-Serrano et al.   Innovative Food Science & Emerging Technologies