Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

(2017) André Sinela et al.   FOOD CHEMISTRY

Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

(2016) Merichel Plaza et al.   FOOD CHEMISTRY

Grape juice obtained using steam extraction and other small-scale extraction methods: phenolic content, antioxidant capacity and stability during storage

(2016) Maria Lucia Mendes Lopes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice

(2016) Leenamaija Mäkilä et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

(2015) Marcos dos Santos Lima et al.   FOOD CHEMISTRY

Effects of temperature, pH, and sunlight exposure on the color stability of strawberry juice during processing and storage

(2015) Zhongfeng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Changes in the Contents of Anthocyanins and Other Compounds in Blackberry Fruits Due to Freezing and Long-Term Frozen Storage

(2014) Robert Veberic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism

(2014) M.L. Amodio et al.   JOURNAL OF FOOD ENGINEERING

Performance of hedonic scales in sensory acceptability of strawberry yogurt

(2013) Alexandre Navarro da Silva et al.   FOOD QUALITY AND PREFERENCE

Stability of anthocyanins in berry juices stored at different temperatures

(2013) Jarkko Hellström et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

(2013) Priscilla M. Reque et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

(2013) Mariana Casagrande Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

(2012) Oskar Laaksonen et al.   FOOD CHEMISTRY

Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics

(2012) Sandra Neli Jimenez-Garcia et al.   FOOD RESEARCH INTERNATIONAL

Ideal and relative sweetness of high intensity sweeteners in mango nectar

(2012) Rafael Silva Cadena et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

(2012) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hedonic scaling: A review of methods and theory

(2011) Juyun Lim   FOOD QUALITY AND PREFERENCE

Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)

(2010) Márcia C.T.R. Vidigal et al.   FOOD RESEARCH INTERNATIONAL

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

(2010) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Eficácia do extrato de Myrciaria cauliflora (Mart.) O. Berg. (jabuticabeira) sobre bactérias orais

(2009) Maria R. Macedo-Costa et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

(2008) J.M. Obón et al.   JOURNAL OF FOOD ENGINEERING